Strawberry Shortcake | Julie Blanner (2024)

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By Julie Blanner

Prep: 12 minutes mins

Cook: 22 minutes mins

Total: 34 minutes mins

Servings: 9

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Strawberry Syrup

• ▢ 3½ cups strawberries sliced
• ▢ ⅔ cup white granulated sugar

Shortcakes

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 3 tablespoons white granulated sugar
• ▢ ½ teaspoon salt
• ▢ 1½ cups heavy whipping cream
• ▢ 2 teaspoons vanilla

Whipped Cream

• ▢ 2 cups heavy cream
• ▢ 1 – 1½ cups powdered sugar to taste

• Preheat oven to 400℉ and grease 8×8 baking dish.

Strawberry Topping

• Combine strawberries and sugar in a small mixing bowl. Refrigerate covered until ready to serve. A syrup will develop over time.

  3½ cups strawberries, ⅔ cup white granulated sugar

Shortcakes

• In a medium mixing bowl or stand mixer, combine flour, baking powder, baking soda, sugar and salt.

  2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 3 tablespoons white granulated sugar, ½ teaspoon salt

• Gradually blend in heavy cream and vanilla until combined and no longer crumbly.

  1½ cups heavy whipping cream, 2 teaspoons vanilla

• Bake 22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Whipped Cream

• In a medium mixing bowl or stand mixer, beat very cold heavy whipping cream until stiff peaks form. Gradually add in powdered sugar until just combined.

  2 cups heavy cream, 1 – 1½ cups powdered sugar

Assemble

• Slice shortcake into squares or use a cookie or biscuit cutter to create shapes.

  

• Top with a scoop of whipped cream and strawberry topping.

  

• Try using different shaped cookie cutters to match the occasion – hearts, stars, easter eggs, etc…
• Add different fruits with the strawberriesfor a mixedberry flavor – blueberries will make a cute patriotic looking dessert.
• Top with your favorite ice cream for an extra sweet treat.

To Store

• Shortcakes – Up to 5 days refrigerated in an airtight container. Store at room temperature in an airtight container up to 3 days.
• Strawberry Syrup – Up to 4 days refrigerated in an airtight container.
• Whipped Cream – Up to 48 hours refrigerated in an airtight container. Stir to refresh. Freeze up to 2 months.