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Gallery Strawberry Shortcake with Vanilla Whipped Cream Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 pints strawberries, hulled and halved 3 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 cups all-purpose flour, plus more for dough 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg 1 1/2 cups plus 3 tablespoons heavy cream 1 large egg yolk 1 vanilla bean, split 1 tablespoon confectioners’ sugar

Gallery Strawberry Shortcake with Vanilla Whipped Cream

Recipe Summary Servings: 4

Strawberry Shortcake with Vanilla Whipped Cream

Strawberry Shortcake with Vanilla Whipped Cream

Strawberry Shortcake with Vanilla Whipped Cream

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 pints strawberries, hulled and halved 3 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 cups all-purpose flour, plus more for dough 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg 1 1/2 cups plus 3 tablespoons heavy cream 1 large egg yolk 1 vanilla bean, split 1 tablespoon confectioners’ sugar

Directions

Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar. Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse meal.

Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1 tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on wire racks for 15 minutes.

To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add confectioners’ sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about 5 minutes.

To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and upper halves of shortcakes, and serve.

Reviews (4)

 Add Rating & Review     47 Ratings   5 star values:        11    4 star values:        22    3 star values:        9    2 star values:        5    1 star values:        0

Reviews (4)

Add Rating & Review     47 Ratings   5 star values:        11    4 star values:        22    3 star values:        9    2 star values:        5    1 star values:        0

Add Rating & Review

47 Ratings 5 star values: 11 4 star values: 22 3 star values: 9 2 star values: 5 1 star values: 0

47 Ratings 5 star values: 11 4 star values: 22 3 star values: 9 2 star values: 5 1 star values: 0

47 Ratings 5 star values: 11 4 star values: 22 3 star values: 9 2 star values: 5 1 star values: 0

  • 5 star values: 11 4 star values: 22 3 star values: 9 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       07/06/2014   I've made this recipe over the years and it has never disappointed. I love the texture of the biscuit combined with the sweet strawberries and beautiful whipped cream. Makes for a simple but really elegant dessert. I always get a wow out of my guests when I serve it. What cook doesn't love that moment?  

Martha Stewart Member     Rating: Unrated       06/23/2008   I have used light brown sugar in place of white sugar...makes a very rich delicious biscuit!  

Martha Stewart Member     Rating: Unrated       05/15/2008   Even easier is just a plain baking powder biscuit with enough sugar. Do them drop fashion to bake. I kind of mash half the berries and slice biscuit and do as recipe from there on. With those wonderful strawberries, do not need the whipped cream. When berries are in, this can be your wholee dinner. That's how people on farms did. And it's fun too!  

Martha Stewart Member     Rating: Unrated       05/15/2008   I am looking for a shortbread type of recipe for my strawberries... Thanks, Bullrem

    Martha Stewart Member

    Rating: 5 stars 07/06/2014

I’ve made this recipe over the years and it has never disappointed. I love the texture of the biscuit combined with the sweet strawberries and beautiful whipped cream. Makes for a simple but really elegant dessert. I always get a wow out of my guests when I serve it. What cook doesn’t love that moment?

Rating: 5 stars

Rating: Unrated 06/23/2008

I have used light brown sugar in place of white sugar…makes a very rich delicious biscuit!

Rating: Unrated

Rating: Unrated 05/15/2008

Even easier is just a plain baking powder biscuit with enough sugar. Do them drop fashion to bake. I kind of mash half the berries and slice biscuit and do as recipe from there on. With those wonderful strawberries, do not need the whipped cream. When berries are in, this can be your wholee dinner. That’s how people on farms did. And it’s fun too!

I am looking for a shortbread type of recipe for my strawberries… Thanks, Bullrem

All Reviews for Strawberry Shortcake with Vanilla Whipped Cream

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Strawberry Shortcake with Vanilla Whipped Cream

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest