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Homemade Strawberry Shortcake Recipe

Jamerrill Stewart
Nothing screams spring is here like homemade strawberry shortcake. Easy to prepare and even easier to eat. 
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Prep Time 20 minutes
Cook Time 20 minutes

Ingredients
  

For the strawberries:

  • 4 to 6 cups strawberries washed, hulled, and sliced
  • 2 TBSP sugar

For the shortcakes:

  • 3 cups all purpose flour
  • 4 TBSP sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold unsalted butter cubed
  • 1 1/2 cups buttermilk
  • 1 TBSP heavy whipping cream
  • 1 TBSP turbinado coarse sugar

For the whipped cream:

  • 1 cup heavy whipping cream
  • 2 TBSP sugar
  • 1/2 tsp vanilla

Instructions
 

  • Toss sliced strawberries with sugar. Cover and set aside.
  • Preheat oven to 400 degrees.
  • Place flour, sugar,baking powder, baking soda, and salt in food processor. Pulse to combine.
  •  Add butter to food processor and pulse until butter is incorporated and the flour has a sand like texture.
  • Pour 1 1/4 cups buttermilk into a mixing bowl. Stir in flour mixture until completely moistened. Add additional 1/4 cup of buttermilk to get completely combined.
  • Divide dough into 8 portions. Create mounds in baking sheet then brush with heavy whipping cream. Pat down dough unless you prefer peaks. Sprinkle with turbinado sugar.
  • Bake until edges are lightly browned, about 18 to 20 minutes. Allow to cool completely before serving.
  •  To make whipping cream, add heavy whipping cream, sugar, and vanilla to a stand mixer. Whisk at high speed until peaks form, about 1 to 2 minutes.
  • Serve strawberry shortcake by slicing shortcakes in half across the width. Place bottom cake on serving plate, cover with strawberries, cover with whipped cream, then top with remaining shortcake.
  • Serve immediately.