Classic Strawberry Shortcakes

Classic Strawberry Shortcakes
Photo by Scott Phillips


  • 1-½ cups heavy cream
  • 1-½ tsp. pure vanilla extract
  • ¾ tsp. table salt
  • 3 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
  • 5 cups 1/8-inch-thick strawberry slices (from about 3 pints)
  • 1-½ cups heavy cream; plus about 3 Tbs. for brushing
  • ¾ tsp. pure vanilla extract
  • + 5 more ingredients
    • 1-½ Tbs. baking powder
    • 2 Tbs. granulated sugar
    • 1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
    • 6 oz. (12 Tbs.) cold unsalted butter, cut into small pieces
    • 13-½ oz. (about 3 cups) all-purpose flour

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a...

View full recipe at Fine Cooking


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