Strawberry Shortcake Recipe

This delicious Strawberry Shortcake Recipe will definitely have you coming back for seconds! Fresh, sweet strawberries and sweet biscuit dough make for one heck of a sweet treat! Carol of Cafe Carol is here today sharing this delicious recipe that is perfect for any party, holiday, or event.

To make these delicious shortcakes, start by tossing your fresh strawberries with sugar and vanilla, then let them sit while you make the sweet biscuit dough. Once the biscuits are baked, be sure to drain off any extra juice from the strawberries before assembling your shortcakes. That keeps the biscuits from getting too soggy. And if you’ve never made homemade whipped cream before, you will see why you will never want Cool Whip again. This dessert is perfect for any occasion, especially for Mother’s Day, a Sunday brunch, or your upcoming summer gatherings.

Strawberry Shortcake Recipe 2015-03-13 10:31:06 Yields 10 Sweet biscuits topped with fresh strawberries and homemade whipped cream.
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Ingredients

1. 4 cups unbleached all-purpose flour
2. 2/3 cup granulated sugar
3. 2 tablespoons baking powder
4. 1/2 teaspoon salt
5. 1 stick cold unsalted butter, cut into cubes
6. 2 cups heavy cream
7. coarse sugar
8. For the strawberry topping (recipe from The Pioneer Woman)
9. 2 pints strawberries, hulled and sliced
10. 1/4 cup sugar
11. 1 teaspoon vanilla extract
12. For the Whipped Cream (also from The Pioneer Woman)
13. 1 pint heavy whipping cream
14. 1/2 cup powdered sugar

For the Sweet Biscuits

1. 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. 2. Mix the flour, granulated sugar, baking powder, and salt in a bowl and stir until combined. Sprinkle the butter cubes over the flour and cut them in using a pastry cutter until the mixture resembles coarse meal.
3. 3. Slowly pour in the cream and stir and stir until you have a soft dough. Scrape the dough out onto a floured surface and pat it into a 1/2-inch-thick slab. Using a 3-inch round cutter, cut the biscuits and place them about 2 inches apart on the prepared pan. Reuse the remaining dough to make more biscuits. Sprinkle the tops with coarse sugar.
4. 4. Bake for 14 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool completely before using.

For the Strawberry Topping

1. 1. Sprinkle the sugar over the strawberries, then add the vanilla.
2. 2. Stir the mixture to combine, then let sit for 15 minutes.
3. 3. Drain off excess juices before placing on cakes.

For the Whipped Cream

1. Whip the heavy cream with the powdered sugar until stiff. Top each cake with the whipped cream and serve.

By Cafe Carol Adapted from The Loveless Cafe and The Pioneer Woman Cooks A Year of Holidays Adapted from The Loveless Cafe and The Pioneer Woman Cooks A Year of Holidays Pretty My Party http://www.prettymyparty.com/

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