Authentic Strawberry Shortcakes

Strawberry Shortcake is deservedly the quintessential summer dessert. Light enough to invite over-indulgence. Sweet, luscious and cool for enjoying in the summer heat. It helps that you need to eat it fast. Don’t let the whipped cream and ice cream melt away, the contrast in textures is part of a strawberry shortcake’s charm! The Shortcakes themselves are the delicious old-fashioned kind that your Great-Grandma may have made.

Beware – by using my Basic Shortcake recipe you will make strawberry shortcake snobs of all your friends and family. They’ll turn up their noses at pound cake and the light cakey cups sold in grocery stores. They’ll grudgingly accept shortcakes made from biscuit mix. Don’t blame me, please take the blame yourself!

Here’s a step – by – step instruction for putting together the absolute best strawberry shortcake you have ever had. My family’s favorite summer treat!

(We add vanilla ice cream to our Shortcakes. Yes, we increase the decadence of our Strawberry Shortcakes with ice cream because it makes the strawberries, sweet biscuits and whipped cream even more lush and satisfying.)

Authentic Strawberry Shortcakes

Market fresh Strawberries on an authentic, fresh-baked shortcake, topped with whipped cream (and ice cream!)

Author: harriettscooking Cuisine: American, British Courses: Sweet Treats

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Prep Time 30 mins Cook Time 15 mins Total Time 45 mins Difficulty: Beginner Servings: 3

Ingredients

Servings

Building the Strawberry Shortcake

• 3 Baked Shortcakes
• 1 lb Fresh Strawberries (hulled and sliced)
• ¹⁄₂ cup Sugar
• 1 pt Vanilla Ice Cream
• 1 ¹⁄₂ cup Whipped Cream

Instructions

1. Macerate the strawberries first: Hull and slice to get about 1½ cups of strawberries per shortcake. Sprinkle ½ cup sugar for every 1lb. of strawberries, stir well and place in refrigerator for ½ hour to 1 hour.

   • If the shortcakes are cold, heat individual shortcakes by placing them on a cookie sheet. • Heat in a 325⁰F oven for 15 – 20 minutes, just enough to get the insides hot and the edges crispy.

2. Remove shortcakes from oven and split horizontally. Place bottom of shortcake in a medium bowl or dessert plate.

3. Spoon ½ cup of strawberries over shortcake half.

   

4. Place about 1 scoop vanilla ice cream (or whipped cream) over strawberries. (I like to use a dinner knife to slice out a flatter portion of ice cream that will allow for more strawberries on top!)

   

5. Top with a little whipped cream and the other half of shortcake and cover with 1/2 cup strawberries.

   
   Don't neglect to spoon extra juice over each Strawberry Shortcake!

6. Top generously with whipped cream (or ice cream, or both).

   

7. Enjoy!!