Simple, Scrumptious Strawberry Shortcakes
Serves: 6
  • 2 cups all-purpose bleached flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 12 tablespoons sugar—3 for biscuits, 2 for sprinkling, 6 for berries, 1 for cream
  • 1 stick (8 tablespoons) frozen butter
  • 1 egg, beaten
  • ½ cup cold half and half
  • 1 package (16 ounces) strawberries, thawed and crushed
  • 12 ounces fresh strawberries, rinsed, hulled, and sliced
  • 1 cup chilled heavy cream
  • 1 teaspoon vanilla extract
  1. Adjust oven rack to lower-middle position; heat oven to 425 degrees. Mix flour, salt, baking powder and 3 tablespoons sugar in a medium bowl. Grate frozen butter on the coarse holes of a box grater into dry ingredients; toss to coat.
  2. Mix egg and half and half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball.
  3. Turn dough onto work surface; press into a 7½- by 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a baking sheet. Sprinkle dough tops with 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Cool 5 minutes.
  4. Mix frozen and fresh berries with 6 tablespoons sugar in a bowl.
  5. Beat cream to soft peaks, gradually adding 1 tablespoon of sugar then vanilla.
  6. Split each cake. Spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Recipe by Three Many Cooks at