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Strawberry Shortcake

Dense and rich, this buttery shortcake perfectly soaks up the strawberry juice.

Course Dessert
Cuisine American
Keyword cake, strawberries, whipped cream
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 Tbs baking powder
  • 1 cup very cold butter
  • 1 tsp salt
  • 2 eggs, beaten
  • 1 1/2 cups half and half cream
  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/8 tsp vanilla
  • 4 cups fresh strawberries, sliced
  • sugar, to taste (optional)

Instructions

  1. Butter or grease two round 8" cake pans. Preheat oven to 450°F.

  2. Combine the dry ingredients in a large mixing bowl and stir. Grate the butter or cut into small pieces. Work the butter into the dry with a fork or your fingers until pea size crumbles form.

  3. In a separate bowl, mix the eggs and half and half together, beating slightly. Stir them into the dry ingredients until well combined into a wet dough.

  4. Spread evenly in the two prepared baking pans, building up the edges. Bake for about 15 minutes, until a toothpick inserted into the center comes out dry or crumbly. Remove from the pans onto a cake rack and cool for at least 5 minutes.

  5. Whip the cream until it begins to thicken and soft peaks form. Add the powdered sugar and vanilla and whip until thickened. Sprinkle the sliced strawberries with a little sugar to make juicy.

  6. Spread one cake with half the whipped cream and half the berries. Place the other layer on top and spread with the rest of the whip and berries. Serve immediately and enjoy!