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Melt-away Strawberry Shortcakes

Melt-away Strawberry Shortcakes

  • Ready In

    45 m
Sunset magazine

Sunset magazine

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

chaseandemmie
4

chaseandemmie

3/23/2004

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. And I also used Frozen strawberries. But It still turned out excellent! I would suggest to follow the recipe as is, it was wonderful with frozen strawberries, but I am sure it would be heavenly with fresh ones! Good luck and I hope you enjoy this one as much as our family did!

NELOCKS
3

NELOCKS

3/4/2004

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.

ALLYSON42
2

ALLYSON42

7/14/2004

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 definetally make it again. I made it the night before which made assembly easy. I would use more strawberries and whip cream next time, as we used all of them for 4 of us. Thanks for a GREAT recipe!

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