Summer Strawberry Shortcake Recipe

Strawberries are a healthy summer treat. Not only are they in season, but they're light, sweet, and are a superfood full of antioxidants and vitamin C. Ok, time to make them a little less healthy and a lot more delicious. Welcome shortcake, have you met strawberry? Sweet hearty biscuit layered with sweet whipped cream and sugared strawberries - still involves a superfood, and definitely super tasty.

Before You Start Making Summer Strawberry Shortcake

Weigh/Measure all of your ingredients

Preheat oven to 425 degrees (F)

Line a baking sheet with a Silpat or parchment paper

Place your mixing bowl and whisk attachment in the freezer or refrigerator (for making whipped cream)

Summer Strawberry Shortcake Ingredients

Sugared Strawberries

1 quart (2 pints) strawberries

1/3 cup + 1 tbsp (79g) granulated sugar

Shortcake Biscuits (yields ~8, 3-inch biscuits)

2 cups (280g) all-purpose flour

1 tbsp (15g) baking powder

1/2 tsp (3g) salt

3 tbsp (35g) granulated sugar (place a little extra on the side to sprinkle the biscuits with)

1 stick (112g) butter cut into pieces

3/4 cup (175g) half and half (place a little extra on the side to brush the biscuits with)

Whipped Cream (yields ~2 cups)

1 cup (242g) whipping cream

2 tbsp (25g) granulated sugar

Summer Strawberry Shortcake Step-By-Step Directions

How To Make The Sugared Strawberries

1) Clean, hull, and cut up strawberries and place in a sealable container.

2) Add sugar and stir, cover strawberries with a lid or plastic wrap and set in fridge for a few hours or overnight.

How To Make The Shortcake Biscuits

1) Preheat oven to 425 degrees (F).

2) Combine flour, baking powder, salt, and granulated sugar in a bowl.

3) Stir ingredients with a whisk or fork to combine, then cut in pieces of butter with a pastry cutter (or fingers) until the mixture is sandy with pea-sized bits of butter.

4) Stir in half and half with a fork just until the mixture is combined (don't overmix).

5) Place dough on a floured surface and knead dough 2-3 times, then pat dough down till about an inch thick.

6) Using a 3-inch dough cutter or cookie cutter, cut out biscuits and place them on a baking sheet with a Silpat or parchment paper.

7) Brush half and half on top of biscuits and sprinkle with some sugar.

8) Bake for 10-15 minutes or until golden brown.

How To Make The Whipped Cream

1) Pour cold whipping cream into a cold mixing bowl.

2) Whisk cream until soft peaks form and then sprinkle in sugar, continue to whisk until the whipped cream has stiff peaks.

How To Assemble Strawberry Shortcakes

1) Cut biscuits horizontally.

2) Place whipped cream and sugared strawberries on bottom layer of biscuit.

3) Place top biscuit on and adorn with more whipped cream and sugared strawberries, whatever your heart desires.

Summer Strawberry Shortcake Sweet Notes

If you don't own a 3-inch dough or cookie cutter, use the top of a round cup to punch out your dough (since your biscuits may be smaller or bigger than 3 inches, just watch them in the oven, may need less or more time depending on size. Look for a light golden brown top)

The longer you let your sugar and strawberries set, the juicier your mixture will be

Store extra whipped cream in the refrigerator, whipping it up for 10 seconds before re-using it

When throwing a party, consider doing a strawberry shortcake bar where guests can build there own

Recipe adapted from Diana Rattray