Strawberry Shortcake


For the Strawberries:

2 (16-oz.) fresh strawberries, quartered
½ cup sugar
1 teaspoon Vanilla extract
2 cups cream, whipped

For the Shortcakes: 

2 ¾ cups all-purpose flour
¼ cup sugar
1 tsp salt
4 teaspoons baking powder
¾ cup butter, frozen
2 large eggs , lightly beaten
1 cup sour cream
1 teaspoon vanilla extract



Per Serving: 1 Shortcake Calories​​ 436 Calorie;s from Fat 270; % Daily Value* Total Fat​​ 30g ​46% Saturated Fat 21g ​105% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol​​ 97mg ​32% Sodium​​ 137mg ​6% Total Carbohydrates​​ 36 ​12% Dietary Fiber 1g ​4% Sugars 150g Protein​​ 5g ​10% Vitamin A 10% Vitamin C 3% Calcium 4% Iron 1%

* Percent Daily Values are based on a 2000 calorie diet.


strawberry shortcake


Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours

Beat whipping cream at medium speed with an electric mixer until foamy; gradually beating until soft peaks form. Cover and chill.

Whisk together eggs, sour cream, and vanilla until blended

Combine flour, sugar, and baking powder in a large bowl. Using a grater, grate the frozen butter directly into the dry ingredients. Use the side of the grater with the largest holes. Stir to coat in flour mix. Frozen, grated butter gives lovely soft, fluffy texture to your shortcake.

Add wet ingredients to dry , stirring just until dry ingredients are moistened and forms a ball.

On a floured surface gently press down your dough to 1 thick. With a round cutter (I used 4″ wide, but you can use smaller) cut out your shortcakes.

Glaze the tops of the scones with milk. Bake at 400° for 18-20 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.

Source: Gemma Stafford