You probably think making strawberry shortcake completely from scratch would be a lot of work, but you would be wrong! This is an interesting shortbread dough, it has no eggs. Yes you read that right, there are no eggs in the dough. I was dubious that it would turn out. Not only did it turn out great, it’s super easy to make and it’s utterly delicious!
This is the perfect light summer dessert when juicy sweet strawberries are in abundance and it’s just too darn hot for anything heavy. This delectable sweet treat really hits the spot on a hot summer night!
Make the shortbread biscuits:
Preheat oven to 350°.
Combine all the flour, 2 tablespoons baking powder, 1 teaspoon salt and ⅓ cup sugar in a large mixing bowl.
Add 1 ½ cups cream to the flour mixture.
With a wooden spoon or spatula, stir ingredients together just enough to form a loose shaggy dough.
Turn dough out onto a lightly floured surface.
Knead and fold the dough just until it comes together, about 1 minute. Dust surface with additional flour if dough starts to stick.
Flatten and shape dough into a 7 inch square. I found using a dough scraper made it very easy to cut the dough into 9 equal sized square pieces.
Place biscuits onto a silpat lined cookie sheet.
Brush each biscuit with cream.
Top with a sprinkle of Demerara cane sugar.
Bake biscuits for 30 minutes.
Remove shortbread biscuits from the oven and allow them to cool completely on a wire rack, about 30 minutes.
Prepare Strawberries:
While the biscuits are baking in the oven, prepare the strawberries.
Wash and slice strawberries. Place sliced strawberries in a bowl.
Add ¼ cup sugar to the strawberries. Stir and allow the strawberries to macerate until ready to serve.
Prepare whipped cream:
Using an electric mixer, whip together remaining cream, ¼ cup sugar and 1 teaspoon vanilla.
PRO TIP: Refrigerate bowl prior to whipping the cream for the lightest, fluffiest, freshly whipped cream.
Mix on high speed until the cream thickens and forms soft peaks, 1-2 minutes.
To serve:
Using a serrated knife, carefully slice each shortbread biscuit in half, horizontally.
Place one half of the biscuit on a plate, top with sliced strawberries and freshly whipped cream. Top with the other biscuit half and serve immediately.
Strawberry Shortcake
Ingredients
- 2 ⅓ cups flour
- ¾ cup sugar, divided
- 2 tbsp baking powder
- 1 tsp salt
- 3 cups heavy whipping cream, divided
- 1 lb strawberries, sliced
- 1 tsp vanilla extract
- 1 tbsp Demerara cane sugar
Instructions
Make the shortbread biscuits:
- Preheat oven to 350°.
- Combine all the flour, baking powder, salt and ⅓ cup sugar in a large mixing bowl.
- Add 1 ½ cups cream.
- With a wooden spoon, stir ingredients together just enough to form a loose shaggy dough.
- Turn dough out onto a lightly floured surface.
- Knead and fold the dough just until it comes together, about 1 minute. Dust surface with additional flour if dough starts to stick.
- Flatten and shape dough into a 7 inch square. Cut dough into 9 square pieces.
- Place biscuits onto a silpat lined cookie sheet.
- Brush each biscuit with cream and top with a sprinkle of Demerara cane sugar.
- Bake for 30 minutes.
- Remove shortbread from the oven and allow biscuits to cool completely on a wire rack.
Prepare Strawberries:
- While the biscuits are baking in the oven, prepare the strawberries.
- Wash and slice strawberries. Place sliced strawberries in a bowl.
- Add ¼ cup sugar to the strawberries and allow the starwberries to macerate for a minimum of 30 minutes.
Prepare whipped cream:
- Using an electric mixer, whip together remaining cream, ¼ cup sugar and 1 teaspoon vanilla extract.
- Mix on high speed until the cream thickens and forms soft peaks.
To serve:
- Using a serrated knife, carefully slice each shortbread biscuit in half.
- Place one half of the biscuit on a plate, top with sliced strawberries and freshly whipped cream. Top with the other biscuit half and serve immediately.
Notes
In just a few minutes you can easily make the biscuits and get the strawberries prepped before you get dinner going. Then after dinner, all that is left to do is to make the whipped cream and serve this delectable summertime treat.
I’ve added this one to my list of family favorites. It will be making an appearance several times this summer for sure. You are going to love this one, I promise!
If you decide to make this Strawberry Shortcake, don’t forget to comment and leave a review, or tag me on Instagram so I can see it!
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