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  • Begüm Azak

Strawberry Shortcake

Updated: Jan 21

Sweet strawberries with whipped cream and buscuits, this strawberry shortcake recipe is an all time favourite and great for tea parties!

Strawberry shortcake is one of my favourite desserts. Strawberries, whipped cream and biscuits make a perfect combination and this dessert is a great choice for when you have guests over.

Ingredients for Strawberry Shortcake

Biscuit Dough

  • 500 g cake flour

  • 110 g unsalted butter

  • 5 g baking soda

  • 10 g baking powder

  • 50 g white sugar

  • 225 ml plain yogurt

  • 60 ml heavy whipping cream

  • 1 medium egg, 1 extra for top coat

  • 1 tsp salt


Filling

  • 300 ml heavy whipping cream

  • Vanilla beans extracted from 2 vanilla sticks

  • 4 cups fresh strawberries

  • 4 tbsp sugar

Baking Instructions for Strawberry Shortcake

Biscuit Dough

  • Pre-heat the oven to 200 C.

  • Sift 500 g cake flour along with 50 g sugar into a mixing bowl then add and whisk 10 g baking powder, 5 g baking soda and 1 tsp salt.

  • Cut 110 g unsalted butter into smaller cubes and add into the dry mixture. Using the paddle attachment of a stand mixer combine the ingredients, or alternatively use a food processor.

  • In a separate bowl whisk 225 ml plain yogurt, 60 ml whipping cream and 1 medium egg, then add to the dry mixture. Mix using the paddle attachment of a stand mixer until the dough comes together, this should take about less than a minute. Alternatively you can pulse with a food processor.

  • Take the dough onto a slightly floured surface and make it into a ball shape. Start rolling the dough until the dough is an inch thick.

  • Using a ring shaped dough cutter, take out round pieces and place it on a tray with baking parchment. Roll the excess dough into one piece and use it again to cut out round pieces until you have none left. This recipe should make about 11 strawberry shortcakes.

  • Using a brush or the back of a tablespoon, brush the top of the doughs with egg wash. Cook for 15 minutes at 200 C, then lower the temperature to 150 C and cook for another 10 minutes until you see the top getting colour and the inside of the dough is cooked.

  • Transfer to a cooling rack and let it rest until the biscuits have cooled down.

Filling

  • Cut the strawberries into quarters, add 2 tablespoons of white sugar and combine. Let it sit in the refrigerator for at least 15 minutes.

  • Add 2 tbsp of white sugar and vanilla beans of 2 vanilla sticks into 300 ml heavy whipping cream. Using an electric or a standing mixer whisk the cream until you get a thick and consistent cream.

Assembling

Cut the biscuits into half and put a generous layer of whipped cream. Add as many strawberries as it can take! Put on the second half and repeat the whipped cream and strawberry layering.


It is best to assemble just before serving so that the biscuits don't soak in the cream and the strawberries don't release much liquid.

I hope you enjoyed this recipe, if you have tried the strawberry shortcake recipe let me know what you think in the comments section below!


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