Melt-away Strawberry Shortcakes

Melt-away Strawberry Shortcakes

24

"This classic combination of fresh strawberries and whipped cream served between layers of sweet, homemade shortcakes will be sure to please. The shortcakes can be made a day ahead."

Ingredients

45 m {{adjustedServings}} servings 501 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, mix 11/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.
  2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.
  3. Bake in a 375 degree regular or 350 degree convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.
  4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.
  5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.
Tips & Tricks

Footnotes

  • NOTES
  • Prepare shortcakes through step 4 up to 1 day ahead; let cool completely, then store airtight at room temperature.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.
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Reviews

24
  1. 27 Ratings

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DROOL!! This was such a good dessert! The only thing that I did wrong was add too much vanilla to the whipped cream, it was double strength vanilla and I did not see that until it was too late. ...

This is a hit with my family. I bake the shortcake as a whole shett the cut in half and decorate like a regular cake.

This was a great recipe! I made it when my future in-laws came to visit, and my fiance's dad, who is quite the baker, said it was the "best strawberry shortcake" he's ever had! I'll definetall...