Real Deal Strawberry Shortcake
From krumkake 16 years ago
- 12 minutes to make
- Serves 8
The strawberries were so delicious at the store this past weekend, and I had a craving for strawberries over real shortcake, rather than the pre-packaged little sponge cakes that are sold next to the berries. I went home and started looking through my recipes, and came up with a mixture of a couple that sounded about right. Read more The shortcakes turned out light, buttery, and just sweet enough to soak up the strawberry juices and fresh fruit perfectly. Now I won’t want to ever used the pre-packaged cakes again! See less
Ingredients
- Shortcakes: shopping list
- 2 cups flour shopping list
- 4 tablespoons sugar shopping list
- 1 heaping tablespoon baking powder shopping list
- ½ teaspoon salt shopping list
- ¼ cup solid shortening, such as Crisco shopping list
- 2 tablespoons cold butter, cut into pieces shopping list
- 1 large egg, lightly beaten shopping list
- ½ cup heavy whipping cream (half-and-half will work, too) shopping list
- crystallized sugar, for topping shortcakes shopping list
- For assembling: shopping list
- 2 quarts strawberries shopping list
- ¼ or more sugar, to sweeten berries to your taste shopping list
- whipped cream or ice cream, for topping dessert shopping list
How to make it
- Before making the shortcakes, prepare the strawberries by cleaning, removing stems and slicing them.
- Place them in a bowl and cover with sugar; stir to coat the berries completely.
- As mixture sits, it will produce juice that you will use on top of the cut shortcakes at serving.
- Taste strawberries and add more sugar if they are not sweet enough.
- For the shortcakes, mix dry ingredients together in a bowl.
- Use a pastry blender or two forks to cut in the cold butter and solid shortening until mixture resembles coarse crumbs.
- Make a well in the center of the dough; add beaten egg and heavy whipping cream, mixing just until ingredients are moistened.
- Place dough on lightly floured surface and knead about 5 or 6 times, until ingredients are well mixed. Handle dough as little as possible for the lightest shortcakes!
- Pat dough into a circle about 1½” high, and use a 2” biscuit cutter to cut into about 8 shortcakes (depending on how big a circle you pat the dough into).
- Place shortcakes on a lightly greased baking sheet and sprinkle tops with crystalized sugar.
- Bake at 425 degrees for about 12 minutes, or until very lightly browned on tops and bottoms.
- To serve, cut each shortcake in half horizontally and place on plate – drizzle some of the juice from the cut strawberries over the cut surfaces, and then top with sliced strawberries. Top with whipped cream or ice cream and serve immediately.
- I like to serve the shortcakes while still a bit warm, but they can be served at room temperature, too.
Ready to dig in
Close
The Rating
Reviewed by 13 people-
Sounds absolutley amazing!!!! 5! Dooley
dooley
in Crossroads loved it
-
Well Krumkake, I've never made the shortcakes before so this will be a fun challenge for me. I used to just use a boxed cake mix and make little rounds out of the batter. Your recipe sounds wonderful (as usual) and I can't wait for berry season! Than...more
annieamie
in Los Angeles loved it
-
You are REALLY my hero now, krum! My thanks and my 10 are coming to you...
Love ya,
La
lacrenshaw
in Horsham loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 14
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "