Classic Strawberry Shortcake Recipe

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(2)

A Southern staple, these juicy, heart-shaped fruits spooned over sweet, moist biscuits are a faithful crowd-pleaser.

Start To Finish Time:
2 hrs 30 mins
Total Time:
2 hrs 30 mins
Yield:
8 servings

Ingredients

  • 2 containers fresh strawberries [quartered]

  • 3/4 cup sugar [divided]

  • 1/4 teaspoon almond extract [optional]

  • 1 cup whipping cream

  • 2 tablespoons sugar

  • 2 3/4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 3/4 cup cold butter [cut up]

  • 2 large eggs [lightly beaten]

  • 1 container sour cream

  • 1 teaspoon vanilla extract

  • Garnish: fresh mint sprigs

Directions

  1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

  2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

  3. Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

  4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

  5. Bake at 450° for 12 to 15 minutes or until golden.

  6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

    Classic Strawberry Shortcake
    Southern Living
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