Strawberry Shortcake from Scratch
Ingredients
- 4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
- ½ cup white sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ⅔ cup milk
- 1 cup heavy cream
- ¼ cup confectioners' sugar
Shop ingredients
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Instructions
- Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Place flour, remaining 1/4 cup sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut butter into flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
- Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times.
- Roll dough out to 1/2- to 3/4-inch thickness. Cut into 4-inch circles with a ring cutter or a cookie cutter. Place shortcakes on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until increased in volume, but is still soft. Add confectioners' sugar and mix to combine.
- Top each shortcake with whipped cream and spoon strawberries on top.
Source
Original recipe: View Original