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–+ servings

Old-Fashioned Strawberry Shortcake

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This Old-Fashioned Strawberry Shortcake is a cross between a scone and cake and topped with farm fresh picked strawberries and a dollop of homemade whip cream.
Course: Dessert
Cuisine: American
Keyword: dessert, strawberry recipe, strawberry shortcake
Servings: 8
Author: Apryl Niksch
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Equipment

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

  • 6 T. butter cold & diced into cubes
  • 1 c. buttermilk or cream

STRAWBERRY TOPPING

  • 4 c. fresh strawberries 1 qt. sliced
  • ⅓ c. sugar
  • 1 T. lemon juice
  • 1 T. lemon zest

FRESH WHIPPED CREAM

  • 1 c. heavy cream
  • ¼ c. sugar
  • 1 T. vanilla

Instructions

PREP

  • Grease 8" x 11/2" cake pan. Mix together dry ingredients in a bowl and set aside.
  • Dice butter into small cubes and place back into fridge until use.
  • In a small bowl mix together strawberries and sugar and let sit to macerate together.
  • Zest and juice 1 lemon and set aside.

BATTER

  • Place dry ingredients into mixer. Add in cold butter until it becomes course crumbly texture.
  • Add buttermilk and mix just until combined.
  • Pat batter into a greased 8” round pan. Use pastry brush and put heavy cream over the batter. Sprinkle with course sanding sugar.

BAKE

  • Bake at 425° for 23-25 minutes until toothpick in center is clean. While still warm, slice cake into 8 triangles.
  • Place one serving on a plate and top with fresh berries and homemade whip cream.

HOMEMADE WHIP CREAM

  • Place heavy cream in chilled mixing bowl and add sugar. Add vanilla. Beat until medium-stiff peaks. Use fresh whip cream right away or if making ahead stabilize it by adding 1 T. cornstarch. Keep chilled until use.