Classic Summer Strawberry Shortcake
Try this simple and delicious strawberry shortcake recipe from But First, Cookies!
Ingredients
Strawberry Filling
- 6 cups strawberries hulled and quartered
- 1/2 cup granulated sugar
Shortcake Biscuits
- 3 1/2 cups flour all purpose
- 1/3 cup granulated sugar
- 2 1/2 Tbsp baking powder
- 3/4 cup butter salted
- 1 cup milk
- 1/4 cup heavy cream for basting shortcake tops
- 1/4 cup demerara sugar for sprinkling
Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 3 Tbsp granulated sugar
Instructions
Strawberry Filling
- Prepare the strawberries by first washing them and then removing the stems and hulls. Quarter the berries, placing them in a medium size bowl. Pour the 1/2 cup of sugar over the top, mix to distribute, and then cover the bowl and place in the fridge.
Shortcake Biscuits
- Preheat the oven to 400.
- Combine the dry ingredients (flour, sugar, baking powder) in a large mixing bowl.
- Cube the butter and add to the dry ingredients. Use a pastry cutter to combine. The dough will be very crumbly.
- Add milk and stir to combine- it will still be crumbly. Turn the dough out onto a well-floured surface and kneed with hands until a ball is formed.
- Roll the ball out to about 3/4" thick. Cut with a 3" round cookie/biscuit cutter and place on a baking sheet covered in parchment paper, with the sides of the biscuits gently touching.
- Brush the shortcakes with the heavy cream and then sprinkle with the demerara sugar. Bake 15-20 minutes, removing from oven when the tops and bottoms are both lightly golden brown.
Whipped Cream
- Chill a metal bowl or saucepan in the fridge for at least 10 minutes before beginning.
- Pour heavy cream into the chilled bowl and add the extract and sugar.
- Using the whisk attachment, beat on high for about 5 minutes or until fluffy.