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Strawberry Shortcakes

These classic sweets aren't fancy; they're just plain good and full of memories.

  • prep: 30 mins
    total time: 1 hour
  • servings: 8

Ingredients

  • 1 1/2 pounds (about 6 cups) fresh strawberries
  • 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • Whipped Cream

Directions

  1. Step 1

    Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

  2. Step 2

    In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

  3. Step 3

    Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.

  4. Step 4

    Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

Source
Everyday Food, May 2005

Reviews (28)

  • 31 May, 2014

    I set a timer for 20 minutes but they were already over baked by then... 425 is way too hot and 25-30 min is way too long!

  • 19 May, 2014

    these look great. i'm thinking of making these strawberry scones http://retrolillies.wordpress.com/2014/05/18/strawberry-buttermilk-scones/ and adding whipped cream.

  • 24 Apr, 2014

    WOW! These are my family and friends favorite. Simple and decadent.

  • 7 Apr, 2013

    I juice my strawberries by hulling and cutting up the berry. When all are done in the bowl, add all Splenda. I am diabetic and your results will not even be noticed as no sugar added. Same with apple pie: all Splenda. Turns out perfect. But for the berries, add the Splenda and then a good mash with your potato masher. Stir it up, let it sit for awhile, and your juice will double. No need to refrigerate right away. I never bake anything at 425. Use 375 or 350 around 30 minutes bake. Watch.

  • 7 Apr, 2013

    This is the exact recipe I learned from my mother many, many years ago. It's still everyone's favorite! Quick, easy, & no fail!

  • 31 Jul, 2011

    SO GOOD. the only thing is that it says to bake for 25-30mins.. i set my timer at 20mins JUST in case. the temp inside the oven was 425F and around 18mins it smelled like something was burning so i peeked in and noticed they were just a tad bit darker than golden. when they cooled the bottoms were completely burned! no biggie just cut it off but next time i would bake only for 15mins or so.

  • 18 Jun, 2011

    As an amateur baker, I followed the receipe strictly. Trying it for the first time this morning, the final result was super and was very popular for breakfast... In fact it seems I will be making some more tomorrow, if not later today... I am not sure I need to replenish my stock of Bisquick baking mix..lol.

  • 1 Jun, 2011

    Very delicious. I followed the recipe as directed and it came out perfectly. We had it again the second day and it was even better! This recipe and assembly was easy.... here is a link to a photo of the shortcakes I made: http://www.coffeequeenkeepsbusy.com/2011/05/strawberry-shortcake.html

  • 14 Apr, 2011

    This is amazingly simple, but so delicious! Thank God it's strawberry season again! The biscuits really taste homemade and rustic; I'll never buy store-bought again! Mine were also done at 15 minutes. Oh, and the homemade whipped cream makes a big difference! Turbinado sugar is a great topper for the biscuits.

  • 19 Mar, 2009

    Good lord! Don't cook 'em that long! I set my oven timer for 20 minutes, and when I peeked at 18, I have some barely burned tops. GRUMPY!!! I'm sure they'll still get eaten, but GEEZ!

  • 12 Aug, 2008

    pat9385, the recipe does call for sugar. And I would agree with TexasNantz... baking for less time than is recommended is necessary. Mine were only in the oven for 15 minutes and they were perfectly golden! I too got brown, almost burnt, bottoms. Maybe there's a way to prevent this??? These are delicious!

  • 3 Aug, 2008

    I followed this recipe all the way. The dough was very loose and wet (maybe too much milk). I couldn't handle it properly without adding MUCH more flour. I was not impressed with this recipe and will not try again. I also didn't like the fact that it used milk (not heavy cream) and added no sugar. I feel this is not true shortcake dough, and would not have been rich in flavor.

  • 28 Jun, 2008

    WOW. So good! I recommend baking 5 minutes less than recommended, then check for browning on bottom. Easy, delicious, refreshing. I made vanilla whipped cream sweetened w/ powdered sugar to accompany.

  • 17 Jun, 2008

    Simply delicious! Nothing like enjoying good homemade taste. Thank you.

  • 13 Jun, 2008

    spooned and leveled just means you spoon the flour into the measuring cup until full and the level off. it's just a way to measure flour that some cooks think is more accurate.

  • 12 Jun, 2008

    Re: 2 1/2 cups all-purpose flour (spooned and leveled). I have never seen the term 'spooned and leveled' in a recipe. What does it mean?? Leveled, I understand, but spooned I don't. Thanks.
    Janice.

  • 12 Jun, 2008

    to barbra2001: if you leave the berries out at room temp for an hour or so, they'll yield plenty of syrup. And just use a pastry blender to cut the butter into the dry ingredients. No pastry blender? Use two sharp knives.

  • 11 Jun, 2008

    I don't have a food processor. What suggestions?
    Thanks. I think I'll try Marg idea of baking in a round cake pan. Does the process for the strawberries give a lot of nice juice for the shortcake?
    Thanks!
    :-) Barbara (hoping for Father's Day dessert so appreciate quick responses.

  • 11 Jun, 2008

    I don't have a food processor. What suggestions?
    Thanks. I think I'll try Marg idea of baking in a round cake pan. Does the process for the strawberries give a lot of nice juice for the shortcake?
    Thanks!
    :-) Barbara (hoping for Father's Day dessert so appreciate quick responses.

  • 11 Jun, 2008

    This is almost identical to my grandmother's recipe! She always put 1/2 tsp of cinnamon and vanilla to enhance the berries. The heat is 400 and time 15 min. I also use assorted berries. My husband is diabetic so replace 1/2 of the sugar with Splenda. This dessert goes with any meal. Thanks Martha for all the great menu ideas and wonderful recipes.

  • 11 Jun, 2008

    This is almost identical to my grandmother's recipe! She always put 1/2 tsp of cinnamon and vanilla to enhance the berries. The heat is 400 and time 15 min. I also use assorted berries. My husband is diabetic so replace 1/2 of the sugar with Splenda. This dessert goes with any meal. Thanks Martha for all the great menu ideas and wonderful recipes.

  • 10 Jun, 2008

    This is how I have always made my shortcake except I put it into a greased 8 " round cake pan to bake. It turns out just perfect. I then cut it into wedges like a pie and it's light and lovely with the berries and cream. I use blueberries and raspberries in season not just strawberries... since ovens differ the opperative word is to bake till golden. My oven is hotter than most so I turn it down to 400 and bake 20 min. and it turns out perfect.

  • 10 Jun, 2008

    If you preheat the oven to 425 degrees they should stay in 10 -13 minutes 25-30 would give me bricks.I do have to say the picture makes me want to bake!

  • 10 Jun, 2008

    cbbarry, have you tried insulated baking sheets? I haven't tried this particular recipe, but I've found with other cookie and biscuit recipes that it really helps to use an insulated baking sheet so that the bottoms don't burn.

  • 10 Jun, 2008

    Did you try using parchment paper?

  • 10 Jun, 2008

    I haven't made this recipe yet, but I have to agree with cbbarry in that it seems wrong to cook for 25 - 30 minutes. Most basic biscuit recipes I've seen have you preheat oven to 450 degrees but only cook for 10 minutes or so.

  • 13 May, 2008

    Perfect recipe for me! I've made this 3x and each time the shortcakes come out perfectly golden brown.

  • 27 Mar, 2008

    There is something wrong with this recipe as printed. I baked mine at 425 degrees, as instructed, for the minimum time of 25 minutes and they were overdone and burnt on the bottom. This oven temp is too hot and/or the bake time too long.