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Strawberry Shortcake

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.

  • prep: 20 mins
    total time: 1 hour
  • servings: 8

Ingredients

  • 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
  • 1 1/4 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2 cups heavy cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

  2. Step 2

    In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

  3. Step 3

    Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

  4. Step 4

    Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

  5. Step 5

    Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Source
Everyday Food, May/June 2003

Reviews (6)

  • 15 Jun, 2013

    I made a double batch for a foodie friend's birthday - going up against two professionally prepared cakes - and got rave reviews! I baked the biscuits a tad too long so they came out more like a scone than the intended shortcake. The host enjoyed the leftovers as toasted breakfast scones for a few days after the party. Exceptional.

  • 1 Jun, 2013

    This is a great shortcake recipe! I love that it's made in the food processor and no rolling or cutting is required. I greased the 1/2 cup measure and the dough came out easily with a gentle coax with a knife. I was able to get 10 good sized shortcakes from this recipe. This is definitely a keeper!

  • 16 May, 2012

    We loved the shortcake, light, delicate and nicely browned. I did make them smaller too and by hand - it was too hard to get them out of the measuring cup. I also used less sugar on the strawberries, they were sweet enough.

  • 4 Apr, 2009

    The best recipe for strawberry shortcake! Everybody raves about it. I like to make the biscuits smaller though. I make them 1/4-1/3 cup rather than 1/2 cup. Enjoy!!

  • 29 Jun, 2008

    The shortcake was way too sweet--the sugar in it overwhelmed the biscuit. I am going to find a more biscuit-like shortcake. I only added 1/4 cup sugar to the berries and it was plenty of sugar.

  • 15 May, 2008

    great recipe! i've made this twice and my family loves it!