Strawberry Shortcake

Strawberry Shortcake
Staff Writer
Strawberry Shortcake
Carly Goldsmith

Strawberry Shortcake

Strawberry shortcake is one of the best summertime desserts, but don't let that stop you from enjoying it all year round. In my opinion, the dish is best when made with fresh, homemade biscuits, but it's easy to save some time with this recipe and serve the strawberries with store-bought biscuits, pound cake, or even a slice of angel food cake. 

To add a special twist, I macerated the berries in a bit of balsamic vinegar, which gives an extra layer of flavor to this simple, delicious dessert. 

Click here for 6 Sweet and Savory Strawberry Recipes.

8
Servings
535
Calories Per Serving
Deliver Ingredients

Ingredients

For the biscuits

  • 2 Cups all-purpose flour
  • 5 Tablespoons sugar
  • 2 1/2 Teaspoons baking powder
  • 1/4 Teaspoon salt
  • 8 Teaspoons butter, cubed and chilled
  • 1 Cup heavy cream
  • 1 egg

For the filling

  • 8 Cups strawberries, sliced
  • 5 Tablespoons sugar
  • 3 Tablespoons balsamic vinegar
  • 1 Cup heavy whipping cream
  • 1 Teaspoon vanilla extract

Directions

For the biscuits

Preheat the oven to 425 degrees.

 

In a large bowl, whisk together the flour, 4 tablespoons of sugar, baking powder, and salt. Rub the cold butter into the flour mixture with your fingertips, being careful not to let the butter warm up too much. Don't fully incorporate the butter into the flour mixture — you want some small butter pieces to keep the biscuits nice and flaky.

 

Add the cream, and mix with a wooden spoon until the dough is just combined. 

 

Liberally flour your countertop and, using a rolling pin or your hands, gather the dough into a ball and then flatten into a rectangle, approximately 8-by-4-inches. Cut the dough into 8 biscuits. Place on a baking sheet lined with parchment paper.

 

In a small bowl, whisk the egg. Brush the tops of each biscuits with the egg wash, and then sprinkle with the remaining tablespoon of sugar. 

 

Bake until the biscuits are golden-brown, approximately 15 minutes. Transfer to a wire rack and let cool.

For the filling

In a large bowl, combine the strawberries with 4 tablespoons sugar and balsamic vinegar. Mix well to combine and let sit for approximately 15 minutes. 

 

Whip the cream, 1 tablespoon sugar, and vanilla using an electic mixer until peaks form. 

 

To assemble, cut the biscuits in half horizontally. Top the bottom half of each biscuit with strawberries and whipped cream, then cover with the top half of the biscuit. Enjoy!

Nutritional Facts

Total Fat
13g
19%
Sugar
52g
58%
Saturated Fat
6g
25%
Cholesterol
30mg
10%
Carbohydrate, by difference
100g
77%
Protein
8g
17%
Vitamin A, RAE
93µg
13%
Vitamin C, total ascorbic acid
83mg
100%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
79mg
8%
Choline, total
23mg
5%
Fiber, total dietary
7g
28%
Fluoride, F
2µg
0%
Folate, total
127µg
32%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Selenium, Se
21µg
38%
Sodium, Na
53mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
199g
7%
Zinc, Zn
1mg
13%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.