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The Best Classic Strawberry Shortcake
Ingredients
1 cup
heavy cream
2 tablespoons
sour cream
1 teaspoon
vanilla extract
2 1/2 cups
all-purpose flour
1/3 cup
granulated sugar
1 tablespoon
baking powder
1/2 teaspoon
kosher salt
1 stick (8 tablespoons)
unsalted butter
1 pound
strawberries
1/4 cup
light brown sugar
1 cup
heavy cream
2 tablespoons
sour cream
1 teaspoon
vanilla extract
Instructions
STEP 1
Preheat oven to 400°F, line baking sheet.
STEP 2
Whisk cream, sour cream, and vanilla; refrigerate.
STEP 3
In a processor, pulse flour, sugar, baking powder, and salt.
STEP 4
Add butter, pulse until fine meal is formed.
STEP 5
Add chilled cream mixture, pulse until combined.
STEP 6
Flour a surface, pat dough to 1/2 inch thick.
STEP 7
Cut biscuits with 2 1/2-inch cutter, repeat for more.
STEP 8
Place six biscuits on baking sheet, brush with cream.
STEP 9
Stack remaining biscuits, brush again with cream, sprinkle sugar.
STEP 10
Bake until golden, about 30 minutes, cool on rack.
STEP 11
Toss strawberries with brown sugar in a bowl.
STEP 12
Beat cream, sour cream, sugar, and vanilla until soft peaks.
STEP 13
Split shortcakes, add cream and strawberries, then top and serve.
Nutrition Facts
(per serving)
Calories:
718 calories
Servings:
6 servings
Carbohydrates:
69 g
Fat:
46 g
Fiber:
3 g
Protein:
8 g
Sugar:
27 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes