Simple Scratch-Made Strawberry Shortcake

Delicious, home-baked desserts don’t have to be complicated, and this recipe proves it. Simple but scrumptious shortcake pairs with real dairy whipped cream to showcase local, in-season strawberries like the jewel-toned superstars they are.

Ingredients:

  • 1 ½ pounds strawberries, hulled and sliced

  • 5 tablespoons sugar

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1 ½ cups heavy cream

  • Whipped Cream (recipe follows)

Procedure:

  1. Preheat the oven to 400 degrees.

  2. Mix the strawberries with 5 tablespoons sugar and refrigerate to macerate, at least 30 minutes.

  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add the heavy cream and mix until just combined. Pat the mixture into an ungreased 8-inch square pan and bake until golden, about 25 minutes.

  4. Cool on a wire rack for 10-15 minutes.

  5. Cut into 6 slices and split each one in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries and whipped cream over the top, then serve. Makes 6 generous servings.

Whipped Cream

Ingredients:

  • 1 ½ cups heavy cream, chilled

  • 3 tablespoons powdered sugar

  • 1 ½ teaspoons vanilla extract

Procedure:

  1. Use an electric mixer to beat the heavy cream, sugar, and vanilla, until soft peaks form, about 1 1/2 to 2 minutes.

NOTE: For stabilized whipped cream that will hold peaks for hours, microwave 15 mini marshmallows just until softened and slightly melted, then add them to the cream near the end of the whipping time.