This Strawberry Shortcake recipe, gifted to me by Indiana University dates back 70 years and is part of a yearly tradition where the university holds a luncheon to help celebrate its health care professionals.
Flaky delicate shortcake sandwiched with fluffy whipped vanilla cream and sweetened fresh strawberries, topped with more strawberries and cream.
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Nick’s favorite thing…
I love how simple classic desserts like this are. And i wouldn’t even call this a dessert. It’s just a staple to be honest. It’s a scrumptious dessert with fresh ingredients. Simple and perfect.
What does it taste like?
Let me break it down:
Scone – yeah this is called a scone, not a biscuit lol. I never understood why Americans call them biscuits? Anyway, they’re soft, delicate, flaky and buttery. So delicious. And they’re not too sweet!
Freshly whipped cream – soft, fluffy and packed full of delicious vanilla. I don’t sweeten my whipped cream because you get enough sweetness from the strawberries.
Strawberries – the strawberries are left to soak in sugar which helps bring out the juices and creates a sauce. Yum!
What are the ingredients I need?
All-purpose flour – also known as plain flour.
Baking powder – this helps make the scone nice and light and helps it rise in the oven.
Salt – I used fine salt.
Granulated sugar – I used regular white sugar. You can use caster sugar if you wish.
Unsalted butter – make sure your butter is straight out of the fridge for super flaky scone results!
Heavy cream – this is the type of cream you use for whipping.
Vanilla extract – always use good quality vanilla extract.
Strawberries – Make sure you clean your strawberries before using.
My Top Tips!
- Make sure your butter is cold for the scones. It would also helps if you cut it into cubes too to give it a head start.
- Make sure you clean those strawberries. They often have bugs on them when you buy them. You don’t want to eat those.
Other Recipes You Might Like!
- Strawberry pavlova – gorgeous fruity pavlova with strawberries on top!
- French Fruit Tart – a rainbow of fruit on a custard tart.
- Strawberry Mango Margarita Cupcakes – inspired by the cocktail!
- Eton Mess Cheesecake – no-bake raspberry, meringue and whipped cream!
I hope you guys enjoyed this simple but delicious Strawberry Shortcake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 2 cups (300 g) all-purpose flour
- 1 tbsp (1 tbsp) baking powder
- 3/4 tsp (0.75 tsp) salt
- 1/3 cup (75 g) granulated sugar
- 8 tbsp (118 g) unsalted butter
- 1/2 cup (125 ml) heavy cream, cold
- 1/4 cup (60 ml) cold water
- 1 1/2 cups (400 ml) heavy cream
- 1 tsp (1 tsp) vanilla extract
- 4 1/2 cups (750 g) fresh strawberries washed and sliced
- 1/2 cup (110 g) granulated sugar
Learn How To Make it! [VIDEO]
- Wash, drain and stem the strawberries. Slice each strawberry, longways, into 3-4 slices. Add into a large mixing bowl and sprinkle with sugar. Gently mix the two together until well combined, cover the bowl with plastic wrap and set aside in the fridge until ready to use. Optional: try adding 1tbsp of Cointreau for a bit of extra richness.
- Preheat your oven to 200°C / 375°F. Line a baking tray with baking paper. Set aside.
- For this recipe you’ll need cold butter. Begin by using a sharp knife to carefully cut your butter into 1/2-inch cubes. Set aside in the fridge
- Add the cream and water into a small mixing bowl. Use a spoon to combine. Set aside in the fridge.
- Add flour, baking powder, salt and sugar into a large mixing bowl and stir using a whisk.
- Add the cold butter and use your hands to crumble the butter into the dry ingredients until they resemble pea sized crumbs. You’ll need to work quickly so the butter doesn’t melt. If your hands are warm, run them under cold water to keep them cool before you do this step.
- Pour the water and cream mixture into the crumbly flour mixture.Use a wooden spoon to gently mix until a dough forms. You want to avoid over mixing your mixture.
- Sprinkle your work bench with flour and pour the dough out onto it. Sprinkle some more flour on top. Use a rolling pin to gently roll out to a less than 1-inch thickness. Use a floured biscuit cutter to cut out rounds of the dough. Place on the baking tray. When placing them on the baking tray, place them snugged up next to each other. This helps them rise up straight.
- Brush the top with cream or egg wash (1 egg 1 tbsp milk whisked together) and then sprinkle with some sugar. Bake on the middle shelf for 15 minutes or until golden brown. Once baked, allow to cool on a wired cooling rack.
- Slice each shortcake in half and add a spoon of whipped cream, some strawberries, and then sandwich together with the other half of the shortcake.
- Optional, add a swirl of whipped cream on top using a piping bag fitted with an open star tip and some strawberries on top. Garnish with mint leaves.