That is just what this recipe for homemade strawberry shortcake does to you. This is the best strawberry shortcake I have ever had. No foolin’.
After purchasing a bucket of fresh strawberries from our local farmer’s market, I had to do something! Oh, do I have strawberry recipes coming up for you. Having never tackled making any strawberry shortcake recipe, I had a feeling it would be pretty simple.
I have made my favorite recipe for biscuits countless times by now so I assumed it wouldn’t be much more difficult than that. I was right! I can’t believe that such a delicious dessert could be baked, whipped, and assembled in such a short amount of time–and with such ease! This strawberry shortcake recipe is definitely my new “company’s coming” favorite, you will be glad to know.
You might be tempted to buy already made whipped cream. Don’t do it! It is so simple and so easy to make your own, I highly suggest you try it. The only thing you need to remember is this: chill the bowl and beaters before you begin! That is it. Okay, maybe that isn’t only it. You need a little patience. It might take slightly longer than you would think before it comes together and starts to resemble whipped cream. The addition of sour cream in this whipped cream recipe prevents it from being too sweet, but gives it a little extra something that makes such a fabulous complement to the sweet filling and slightly sweetened shortcake. It is, in a word, “perfect.” This recipe hails from Food.com. It is a keeper!
Homemade Strawberry Shortcake Recipe
The best strawberry shortcake recipe I have ever had. Don't let the long prep time fool you--the reason for it is because the filling needs to chill. It came from Food.com.
Ingredients
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Salt
- 3 Tablespoons Brown Sugar
- 1/2 Cup Butter
- 4 teaspoons Sugar, Divided
- 3/4 Cup Milk
- 1 Quart Strawberries, Washed, Hulled, and Sliced
- 1/3 Cup Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Cup Heavy Whipping Cream
- 1/4 Cup Powdered Sugar
- 1/2 Cup Sugar
- 1/4 teaspoon Vanilla Extract
- 1/4 Cup Sour Cream
Instructions
- 450* Oven.
- Grease a cookie sheet and set aside.
- Combine Flour, Baking Powder, Salt, Brown Sugar, and 2 teaspoons Sugar.
- Cut in Butter with pastry blender.
- Add Milk and combine until it forms a dough.
- Scoop dough and set on greased cookie sheet, creating six equal mounds.
- Use remaining 2 teaspoons of Sugar to dust tops of shortcake.
- Bake 15-20 minutes or until golden brown.
- Transfer to wire rack to cool.
- Mash 1/2 of the berries.
- Combine Sugar, Vanilla, and Mashed Strawberries.
- Refrigerate at least one hour or until plating shortcake.
- Beat Cream, Powdered Sugar, Sugar, and Vanilla Extract in CHILLED BOWL with CHILLED BEATERS until it holds soft peaks.
- Carefully cut off the tops of the shortcake and set aside.
- Spoon Filling onto the shortcake.
- Cover with a generous dollop of Whipped Cream and the remaining Sliced Strawberries, then replace with Tops.
- Enjoy!
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