The 7 Tbsp. sugar is the total for cake, berries, and cream. The flavor is fine, but I like more of a biscuit, too. Also, if you use the called for amount of cream in the cake, you have a batter that cannot be kneaded.
Melt-away Strawberry Shortcakes
Notes: Prepare shortcakes through step 4 up to 1 day ahead; let cool completely, then store airtight at room temperature.
Yield: Makes 6 servings
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Amount per serving
- Calories: 472
- Calories from fat: 55%
- Protein: 5.4g
- Fat: 29g
- Saturated fat: 18g
- Carbohydrate: 49g
- Fiber: 3.5g
- Sodium: 464mg
- Cholesterol: 94mg
- About 1 1/2 cups all-purpose flour
- About 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (1/6 lb.) butter or margarine, in chunks
- 1 1/2 cups whipping cream
- 1 quart sliced strawberries (1/4 in. thick)
- 1/2 teaspoon vanilla
- 1. In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.
- 2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.
- 3. Bake in a 375° regular or 350° convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.
- 4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.
- 5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.
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Melt-away Strawberry Shortcakes Recipe at a Glance