With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
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.
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.
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.)
Bake at 450° for 12 to 15 minutes or until golden.
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.
Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together 1/4 cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.
Sorry, but this was not a good shortcake in my opinion. It was quite bland. I was wanting a friend's recipe but she was out of the country so I settled on this one. Since I've made this, I have finally received the requested recipe and I can see the slight changes that made the difference. Salt. A little salt goes a long way in elevating flavor both in sweet and savory dishes. Also cream and buttermilk in place of sour cream. My recipe rolls the dough out and is cut like biscuits, making a prettier dessert that doesn't look like a mound of cooked dough. The cooking temp was a little too high as well. Needless to say, I won't be saving this recipe to use again.
Fantastic! I made this for Easter and was very pleasantly surprised at how easy the recipe was, how beautiful it looked and how delicious it tasted! It was the perfect score on all three fronts. I was feeding a family of four and it worked out perfectly to double the strawberries and half the shortcake recipe. For the shortcakes, I was able to get 8 equal servings using a muffin tin which made for a very nice final presentation and also made for a good serving size. Would definitely make again. Also, the almond extract was the perfect compliment to the strawberries!
I made this for company last weekend and it was great! Everyone loved it, particularly the shortcakes. It was easy to make and put together. I definitely recommend this recipe over many others I've tried. I am making it again this evening for my family.
My husband and I love this recipe. We do not alter any ingredients and it's a very pretty presentation for guests as well. It's very easy to prepare & makes quite a bit so it's perfect for company (we find that it makes 10 substantial shortcakes & each could be split between 2 people). It's also delicious leftover if you're just making it for your family. This is the way strawberry shortcake should be made!
Wow, this was such a hit with my family. The shortcake biscuits were tender and flavorful--the perfect foundation for strawberries and cream. I did put the almond flavoring in the berries and was glad I did. Very easy to make. A keeper...
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