I just love a refreshing dessert, don’t you? Sometimes I just need a break from all the heavy and sweet desserts and that is when I turn to this classic Strawberry Shortcake.

What is not to like when you have a light and flakey biscuit, juicy strawberries, and some sweet whipped cream to top it off! Sounds to me like a prefect summer dessert. Something light, not too heavy, and will keep you cool on the hot summer days.

Oh did I mention it is pretty easy and quick to make too?!?!

How To Make Strawberry Shortcakes

First, gather all your ingredients.

FOR THE STRAWBERRIES:

1 pound ripe strawberries, hulled, rinsed, dried, and sliced (3 cups sliced)
1/4 cup granulated sugar
Zest of 1 lemon

FOR THE SHORTCAKES:

2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
3 tablespoons granulated sugar
1/8 teaspoon fine sea salt
1/2 cup (1 stick) cold butter, cut into small cubes and refrigerated until ready to use
2/3 cup half-and-half, plus more as needed
2 tablespoons heavy cream
1 tablespoon sanding sugar or turbinado sugar, such as Sugar in The Raw

FOR THE WHIPPED CREAM:

1 & 1/4 cups heavy cream
1 teaspoon pure vanilla extract
2/3 cup creme fraiche
3 tablespoons honey

FOR THE STRAWBERRIES:

Toss the strawberries, sugar, and lemon zest in a bowl, adding 1 additional tablespoon of sugar if you prefer a sweeter end result. Let the fruit sit for a bit to release some of its juices. Chill until ready to use.

FOR THE SHORTCAKES:

Preheat the oven to 425°F degrees.

In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses.

Add the butter and pulse until incorporated but with lots of pea-sized pieces, 10 to 15 pulses (make sure not to over-pulse).

Transfer mixture to a large bowl and stir in the half-and-half until just incorporated and fully moist (do not overwork!), adding more half-and-half a tiny bit at a time, if necessary. The dough will be slightly sticky.

Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary.

Using a sharp knife or a pastry cutter, cut the dough in half, then cut across each half two times to create six rectangular shortcakes.

Brush the tops with cream and sprinkle with the sanding sugar.

Baking until the tops are lightly golden and bottoms are slightly deeper golden, about 12 to 13 minutes.

FOR THE WHIPPED CREAM:

While the biscuits are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the creme fraiche and honey and beat until incorporated, about 30 seconds. Chill until ready to use.

ASSEMBLING THE SHORTCAKES:

Using your hands or a serrated knife, split the shortcakes horizontally and spoon 1/2 cup of the strawberries and some of the juices onto the open shortcakes. Tops each with 1/2 cup of the whipped cream, then close with the other shortcake half.

Tips & Tricks

When you cut the shortcake dough, try to do it in one swift, strong motion-sawing away at the dough seals the edges, preventing them from lifting to their full potential.
Macerate the strawberries for at least an hour, until very syrupy. You can also refrigerate the strawberries for up to 24 hours before serving.
Biscuits can be served warm or room temperature. Alternatively, cool the biscuits completely, then store them in an airtight container for up to 24 hours. Biscuits can also be pre-cut into the tops and bottoms, and each stored separately — this makes the final assembly go a bit quicker.
Use the whipped cream right away or keep it refrigerated in an airtight container for up to 2 to 3 days, or frozen up to 2 months. If keeping the whipped cream longer than 4 hours, you may want to briefly re-whisk before serving.
You can add different fruits with the strawberries for a mixed berry flavor.
You can also top with your favorite ice cream!
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Strawberry Shortcake

Adapted from The Sprinkles Baking Book

By: Tammie

September 16, 2019
6
45 min
Print this

Ingredients

FOR THE STRAWBERRIES:
1 pound ripe strawberries, hulled, rinsed, dried, and sliced (3 cups sliced)
1/4 cup granulated sugar
Zest of 1 lemon
FOR THE SHORTCAKES:
2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
3 tablespoons granulated sugar
1/8 teaspoon fine sea salt
1/2 cup (1 stick) cold butter, cut into small cubes and refrigerated until ready to use
2/3 cup half-and-half, plus more as needed
2 tablespoons heavy cream
1 tablespoon sanding sugar or turbinado sugar, such as Sugar in The Raw
FOR THE WHIPPED CREAM:
1 & 1/4 cups heavy cream
1 teaspoon pure vanilla extract
2/3 cup creme fraiche
3 tablespoons honey

Directions

Step 1: FOR THE STRAWBERRIES: Toss the strawberries, sugar, and lemon zest in a bowl, adding 1 additional tablespoon of sugar if you prefer a sweeter end result. Let the fruit sit for a bit to release some of its juices. Chill until ready to use.
Step 2: FOR THE SHORTCAKES: Preheat the oven to 425°F degrees. In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but with lots of pea-sized pieces, 10 to 15 pulses (make sure not to over-pulse). Transfer mixture to a large bowl and stir in the half-and-half until just incorporated and fully moist (do not overwork!), adding more half-and-half a tiny bit at a time, if necessary. The dough will be slightly sticky. Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a sharp knife or a pastry cutter, cut the dough in half, then cut across each half two times to create six rectangular shortcakes. Brush the tops with cream and sprinkle with the sanding sugar. Baking until the tops are lightly golden and bottoms are slightly deeper golden, about 12 to 13 minutes.
Step 3: FOR THE WHIPPED CREAM: While the biscuits are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the creme fraiche and honey and beat until incorporated, about 30 seconds. Chill until ready to use.
Step 4: ASSEMBLING THE SHORTCAKES: Using your hands or a serrated knife, split the shortcakes horizontally and spoon 1/2 cup of the strawberries and some of the juices onto the open shortcakes. Tops each with 1/2 cup of the whipped cream, then close with the other shortcake half.