Recipe: Grandma's Strawberry Shortcake

Published on: April 12th, 2022

Strawberry shortcake is so fundamentally good that it turns out fine even if you use store-bought cakes (or sliced sponge cake), frozen strawberries, and canned whipped cream. (That's also a kid-friendly version for young chefs!) This version, which uses fresh seasonal strawberries, homemade biscuits, and freshly whipped cream takes it to another level. It's the taste of summertime & grandma's garden.

    2 pounds fresh strawberries

    1/3 cup sugar, or more to taste

     2 cups flour

    1 teaspoons baking powder

    5 tablespoons sugar

    1/2 teaspoon salt 

   1 stick butter, chilled and cubed

    1 egg, beaten

   1/2 cup milk

   1 teaspoon vanilla extract

    2 cups whipping cream

   2 tablespoons powdered sugar, or more to taste

    1 teaspoon vanilla extract



Rinse, hull and chop strawberries into quarters (or eighths, if they're large berries). Stir in sugar and set aside to allow juices to develop, several hours or overnight.



Preheat oven to 425 degrees.

Into a mixing bowl, sift together flour, baking powder, sugar and salt. 

Cut in the chilled & cubed butter as for pastry (use a food processor if you prefer), until the mixture resembles coarse crumbs. 

Add the beaten egg, milk and vanilla extract. Stir to combine, taking care not to over mix.

Lightly grease a baking sheet (or, line with parchment paper). 

Move the dough to a floured countertop, knead once or twice, then roll to a thick (3/4 inch or so) layer. Cut out biscuits using an inverted water glass, using about 1/2 cup of dough each. You should get about 8-9.

Place biscuits on the baking sheet and bake until the biscuits are golden brown, 12-15 minutes or so.  Set aside to cool.



In a chilled bowl, whip the cream with a mixer. Slowly beat in the sugar and vanilla. Continue until peaks form and whipped cream is as stiff as you like.



Split the cooled shortcake biscuits, spoon strawberries and their juice onto the bottom half of the biscuit, place the top half of the biscuit, cover it with berries too, then add a dollop of whipped cream.


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