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Heart-Shaped Strawberry Shortcakes

Heart-Shaped Strawberry Shortcakes

  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Mindele

Mindele

This is a great recipe that is fun to make and tastes great! It's a great family fun recipe to make with your kids and even a romantic dessert to enjoy with your loved one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 60.7 g
  • 93%
  • Carbs:
  • 66.2g
  • 21%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 216 mg
  • 72%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
  3. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
  4. Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
  5. Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
29

Jillian

7/11/2011

There's nothing quite like good old-fashioned strawberry shortcake! I must admit though I did have to play with this recipe a bit to make it work for me. I doubled the sugar as I like a sweeter shortcake and I reduced the cinnamon to 1 tsp. I added a little more egg and cut back on the butter. Since I wasn't sure how "whipped cream" would turn out so I used buttermilk instead and enough to get the dough workable. I let wrapped the dough in plastic wrap and let it chill for a half hour. I then rolled it out onto a well floured surface and cut it with heart shaped cookie cutters before putting it into the oven. I also did an egg wash and topped the heart-shaped shortcakes with a bit of turbinado sugar for a little extra crunch. They baked up beautifully and tasted great with the strawberries and whipped cream. A wonderful summertime treat and a great way to use fresh strawberries!

Arizona Desert Flower
1

Arizona Desert Flower

1/15/2014

I did not care for this recipe.

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