With bright red strawberries finally coming to market, it’s time to share how to make strawberry shortcake.
There are so many ways to prepare shortcake, from the simple sponge cakes and angel food cakes at the grocery, to homemade biscuits and even Bisquick shortcakes, which is what I grew up on!
None of them are wrong. After all, what can be wrong with glorious strawberries and fluffy whipped cream spread between two biscuits?
I do love this biscuit recipe and this scone recipe a lot! Nothing wrong with either when making strawberry shortcake.
But truly, it’s the shortcake that gets to lovingly soak up all the sweet juice from the strawberry and it should be more than good. It should be great!
So for years, I’ve been on a hunt for the best shortcake ever, because I do love strawberry shortcake.
Which actually is kind of funny, since I used to develop hives when I was a child after eating strawberries!
What Makes This Shortcake Special?
I’ve made a lot of shortcakes over the years but I finally found one that is worth its weight in gold.
It’s from James Beard and has one very uncommon ingredient that I’ve seen before, but never tried.
Believe it or not, the yolks from two hardboiled eggs are used in this strawberry shortcake recipe and the flavor they give is incredible.
Merely push the hard boiled egg yolks through a sieve when mixing into the dough.
Plus this makes the shortcakes a beautiful golden color.
They are crusty on the outside, and so tender and soft on the inside and their rich flavor is perfect with strawberries and whipped cream.
Honestly, I would have been happy eating them totally on their own!
My shortcakes did topple over a bit, but they still tasted incredible.
And I had to use a bit more heavy cream to bring the dough together.
Colorado is very dry so if you have the same issue, don’t be afraid to add as much cream as you need to hold the dough together. Just don’t make this too wet!
Just sweet enough, these beauties were a favorite recipe of James Beard’s mom and we all know that moms are the best cooks, right?
My Favorite Whipped Cream
Whipped cream doesn’t just add flavor to this trio; it creates a wonderful contrast of textures with the berries and the cake.
All whipped cream is great and some would even say that the stuff from the can is great, too.
But since I make strawberry shortcake so rarely, I want to do it right!
That means real heavy cream. Make sure it is very cold-straight from the fridge. Give it a little shake and pour into a cold bowl.
Add in some powdered sugar and a touch of vanilla and whip away.
This is a good time to bring out your portable hand mixer. Set it to medium high and let this mixture whip until it is almost firm peaks. ALMOST!
Don’t over beat or you end up with very sweet butter.
For strawberry shortcake I like to use a mixture of sour cream, brown sugar and vanilla to make my cream, but the choice is up to you.
It’s obvious that you should look for the brightest, reddest berries, right? No whiteish green hats near the stem.
From there it’s a matter of determining how many strawberries you need.
I usually figure about 1 cup of sliced berries per serving, which I think is on the generous side.
But how many pints of strawberries equals a cup?
One pint is equal to about 2 cups sliced and 1 quart is 4 cups of sliced strawberries. So for this recipe which makes 6 shortcakes, I would go with 1 quart of berries plus one pint and use them all!
To make the strawberries nice and juicy, toss them with brown or white sugar after slicing.
The amount of sugar is up to you and totally depends on the sweetness of the berries.
Two tablespoons is a rough amount for this amount of berries.
Sugar helps bring the juice out of the berries which helps create a nice syrup.
I like to let them sit for a few hours for maximum effect!
How To Make Strawberry Shortcake?
Once your shortcakes have cooled, it is time to assemble.
With a serrated knife or a fork, split the shortcakes in half.
Using a spoon, take a few spoonfuls of juice from the berries and drizzle on one side of the shortcake.
Add the strawberries and top with whipped cream.
Now place the biscuit back on top and sprinkle with sugar for maximum effect.
Of course I always put extra whipped cream on the table, because one can never get enough!
Now you know the secret to making a great classic dessert.
So let’s keep how to make strawberry shortcake, the best ever) between us, shall we?
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Want to know the secret to how to make strawberry shortcake? Honestly, this is amazing!
2 c flour-plus a bit more for rolling
1 T plus 1/2 t baking powder
1/4 plus 1 T sugar, divided
Pinch of kosher salt
6 T unsalted butter, cut into 1/2” cubes and chilled
2 hard boiled egg yolks, pushed through a small mesh sieve
3/4 c chilled heavy cream and more if necessary
1 T melted unsalted butter
1 quart plus 1 pint strawberries
2– 4 T brown or white sugar
1 c heavy cream
1/4 c sour cream
2 T brown or powdered sugar (powdered sugar keeps the cream more stable if keeping in the fridge)
1/2 t vanilla
In a large bowl, sift or use a fork and stir the flour and baking powder together. Mix in 1/4 c of the sugar and the pinch of salt.
Add the chilled butter and using your fingertips work the butter into the flour mixture until it has the consistency of coarse crumbs.
Using your sieve, sieve the egg yolks directly into the flour mixture. Slowly add the cream in small increments, blending into the mixture until the mixture has absorbed it. Use just enough until the dough just comes together.
Turn the dough onto a lightly floured board and gently knead into a smooth ball, about 2 to 3 turns. Gently pat down the dough to make a flat 1″ thick slab. Using a lightly floured 2 1/2″ round biscuit cutter, cut straight down (no twisting) to make 6 shortcakes. Place on a plate lined with parchment paper and refrigerate for one hour.
Now is the time to slice your strawberries and toss with sugar. Set aside until ready to serve.
To make the whipped cream combine all ingredients together in a chilled bowl and whip on medium high until peaks form. Not too stiff, please. Just medium stiff, please! Cover with plastic wrap and place in the fridge until time to serve.
Preheat the oven to 450.
Remove shortcakes from refrigerator. Place on a parchment line baking sheet. Brush with melted butter and sprinkle with remaining sugar.
Bake on the center rack for about 15 minutes until golden and firm to the touch. Let cool.
Slit shortcakes in half. Sprinkle one side with a bit of strawberry juice. Top with strawberries. Top with whipped cream. Put the other half of the biscuit on top. Give another sprinkle of sugar if you’d like and serve with extra whipped cream!
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