Since I’m still seeing tons of nice strawberries around, I decided to pull my favorite strawberry shortcake recipe up out of the archives. This was originally posted back in May of 2007 when I was still living in Sicily.
The strawberry shortcake I grew up eating was always assembled using those little yellow sponge cake cups that can be found right next to the strawberries in almost any grocery store in the country.
As a child, I thought those little prepackaged treats were wonderful topped with strawberries and freshly whipped cream. But after tasting homemade strawberry shortcake for the first time several years ago, I walked away from those little yellow cakes and never looked back.
Here’s my version of homemade strawberry shortcake.
Homemade Strawberry Shortcake
This delicious homemade strawberry shortcake is much better than the little sponge cakes from the store and is quick and easy to put together.
- 4 cups fresh whole strawberries
- 4 to 6 tablespoons sugar (depends on sweetness of berries)
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 4 tablespoons sugar
- 1/3 cup cold butter, cut into small pieces
- 1/2 cup cold milk
- 1/2 teaspoon pure vanilla extract
- 1 cup whipped cream
Preheat oven to 425 degrees.
Rinse strawberries, remove tops, and cut into slices. In a medium bowl, stir together the sliced strawberries and 4 tablespoons of sugar. Taste then add more sugar if desired. Set strawberries aside to macerate (release their juices) while you prepare the shortcakes.
In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet. Bake 12 to 15 minutes at 425 degrees. Shortcakes should be golden brown and a toothpick inserted into the center should come out clean.
Remove shortcakes to a rack and let cool for a few minutes. To serve, split a warm shortcake in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the shortcake.
I prefer to use homemade whipped cream sweetened with powdered sugar and flavored with a bit of vanilla, but feel free to use whipped cream from a can or frozen whipped topping if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 538Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 322mgCarbohydrates: 84gFiber: 5gSugar: 43gProtein: 8g
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