Average Rating: 4.90909TOTAL TIME: Prep: 30 min. + standing Bake: 20 min.
YIELD: 8 servings.Ingredients
- 6 cups sliced fresh strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
SHORTCAKE:- 3 cups all-purpose flour
- 5 tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1-1/4 cups buttermilk
- 2 tablespoons heavy whipping cream
TOPPING:- 1-1/2 cups heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1. Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally.
- 2. Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely.
- 3. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts
1 shortcake with 1/2 cup strawberries and 1/3 cup whipped cream: 638 calories, 36g fat (22g saturated fat), 102mg cholesterol, 710mg sodium, 72g carbohydrate (33g sugars, 4g fiber), 9g protein.
