Sweet and Simple Strawberry Shortcake Recipe
You will love the thick texture just as much as the sweet taste of this strawberry shortcake recipe. In fact, this Sweet and Simple Strawberry Shortcake Recipe is so good that you will want it for breakfast, lunch, and dinner. What makes this shortcake recipe especially unique is its light use of salt to give the cake an extra bit of flavor. This may just be one of the best dessert recipes you have ever tasted. With an easy strawberry shortcake recipe like this, you won't have to wonder what to bring to your next dinner party ever again.
The shortcakes are best served while slightly warm, but may be held up to 1 day at room temperature, lightly covered.
Ingredients
- 6 cup fresh strawberries, hulled and thinly sliced
- 1 cup sugar
- 1 tablespoon lemon juice
- 3 cup flour
- 4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 stick very cold butter, in small cubes
- 2 cup whipping cream or half-and-half plus 2 tablespoons
- 2 eggs
- 1 tablespoon coarse sanding sugar or granulated sugar
- 2 tablespoon powdered sugar
- 1/2 teaspoon vanilla
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with a baking mat or parchment paper.
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Place the strawberries, sugar, and lemon juice into a bowl, stir, and then allow to stand while making the shortcakes.
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Place the flour, sugar, baking powder, and salt into a food processor and pulse to mix. Add the butter and pulse until there are only small pea-sized pieces of butter remaining. Combine ½ cup of the cream with the eggs and pour into the processor with the machine running, only until the dough comes together. Do not over mix.
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Lightly pack portions of the dough into a ½ cup measuring cup then tap out onto the baking sheet. Brush with the remaining cream and sprinkle with the sugar. Bake 20 minutes until the shortcakes are light golden brown. Cool on a cooling rack.
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When ready to serve, whip the cream with an electric mixer until foamy, then add the powdered sugar and vanilla and whip until stiff peaks form. To assemble, cut shortcakes in half and spoon berries and some of their juices over the bottom halves. Top with a spoon of whipped cream and top with the other half of the shortcake. Garnish with more berries and whipped cream and serve immediately.