close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

RecipeLion.com

Menu

Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Strawberry Shortcake

Ingredients
  • 4 8.8-oz punnets strawberries
  • 3 cups white pastry flour
  • 1 1/3 cup plus 2/3 cup heavy cream
  • 16 tbsp butter (2 sticks)
  • 1 large egg
  • 4 tsps baking powder
Instructions

Preheat the oven to 350F. In a large bowl, mix the flour and baking powder. Cut in the butter only just enough to create something like coarse meal, such as steel-cut oats - don't overdo it. Beat the egg and stir it and 2/3 cup cream in with a fork. Use your hands quickly and with a light touch to mix, shape, and press the dough into a reasonably uniform ball - again, don't overdo it. Turn out onto a floured board and roll gently with a rolling pin until about 3/4" thick. Use a round biscuit cutter to cut rounds out and set them on a cookie sheet lined with parchment. Bake at 350F for about 35 minutes, or until the shortcakes appear light golden. Remove from the pan and set on a cooling rack. Hull the strawberries. Reserve the 9 best-looking of the berries. Take the rest and put in a large bowl. Use a potato masher to roughly mash them. Whip the remaining cream in a large bowl until stiff. Slice the shortcakes gently, hamburger-bun style using a sharp, unserrated knife (the shortcakes are very delicate: pick up carefully and use a single stroke of the knife) and set the bottoms on plates, Spoon on a large amount of strawberry mash, then a large dollop of cream, sandwich with the other half of the shortcake, add another dollop of cream on top, and set a reserved strawberry on top of the cream. Serve. Serves 9.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo