Strawberry Shortcake with Whipped Cream

Delicious strawberry shortcake, totally from scratch. And it’s not as difficult as you might expect.

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So I got this wild idea to make my own strawberry shortcake. And I’m glad I did! These are amazing.

The strawberries are fresh and make their own glaze, so you don’t have to buy that crap at the store. The shortcakes are fluffy yet semi-dense in the center and crispy on the outside (kind of like a scone but better). The whipped cream is out of this world — be sure to pay attention to the secret ingredient — it just wouldn’t be the same without it.

Strawberry Shortcake with Whipped Cream

Course:
Cuisine:
Difficulty:
Servings
6
servings
Prep time
30
minutes
Cook time
15
minutes
Total time
45
minutes

Ingredients

  • 2
    cups
    all-purpose flour
  • 1
    tsp
    baking powder
  • 0.5
    tsp
    salt
  • 0.875
    cup
    granulated sugar
    divided
  • 0.5
    cup
    salted butter
    softened
  • 0.75
    cup
    whole milk
  • 1
    qt
    fresh strawberries
    diced
  • 1
    cup
    heavy whipping cream
  • 0.25
    cup
    powdered sugar
  • 0.25
    tsp
    vanilla extract
  • 0.25
    cup
    sour cream

Directions

  • Remove pans (LOL) and preheat oven to 450 degrees.

  • In a large bowl, add the flour, baking powder, salt, 3.5 tbsp sugar, and butter. With a silicone spatula, stir to mix all ingredients until it resembles a coarse cornmeal. I spin the bowl with my left hand, then swipe the spatula from top to bottom, squishing the butter pieces into the dry ingredients, scraping the bottom with each full rotation. I probably do this 10 to 15 times before it gets to the cornmeal stage. You could also use a food processor for this, but why not do it the hard way?

  • Add milk to the bowl and continue stirring with the spatula until it becomes doughy but with stiff, sharp peaks. Grease a baking sheet. Divide the dough into 6 equal portions then place them on the baking sheet in the form of small mounds. Sprinkle evenly with 2 tsp of granulated sugar. Bake for about 15 minutes or until golden brown. It’s okay if the tips of some peaks get a little darker (see photo above). Remove from oven and place on a cooling rack, chillin’ like villains.

  • Place diced strawberries in a medium bowl. Mash about half of them with a fork. Add 2 tbsp granulated sugar and mix thoroughly. Refrigerate for at least one hour.

  • In a medium bowl, mix together heavy whipping cream, powdered sugar, 0.5 cup granulated sugar and vanilla extract. Beat until soft peaks form. Add sour cream. Beat until firm peaks form. Refrigerate.

  • Cut the tops off the shortcakes and set aside. Spread a layer of whipped cream on top of the bottom half of the shortcakes. Give the strawberry mixture a quick stir, then spoon desired portion on top of whipped cream. Place the top of the shortcakes on top of the strawberries. Add another dollop of whipped cream on top.

  • Eat. Float among the clouds.