Strawberry Shortcake Old Fashioned Style!

Submitted by Kittencalrecipezazz

"Can't be summer without this strawberry treat! Tip: the berries with be juicier if sprinkled with sugar and left to sit for one hour before layering on the shortcake. Use a strawberry glaze also if desired!"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• 6 -7 cups fresh strawberries, sliced
• 1⁄4 cup sugar
• 3 cups chilled whipping cream

• SHORTCAKE

• 4 cups all-purpose flour
• 1⁄2 cup sugar, plus
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup cold butter, cut into pieces
• 1 egg, beaten
• 1 teaspoon almond extract (optional)
• 1 1⁄4 cups half-and-half cream

directions

1. Wash and hull the strawberries; drain.
2. Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
3. Prepare the shortcake.
4. Set oven to 375°F.
5. Grease 2 large baking sheets.
6. In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
7. With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
8. Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
9. On a lightly floured surface, gather up 1/2 cup dough per biscuit.
10. Pat dough into 8 (4-inch) rounds.
11. Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
12. In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
13. To serve, split the baked shortcakes into halves.
14. Ladle strawberries in the middle and on top of the shortcake.
15. Top with whipped cream.
16. Delicious!

Reviews

[anniesnomsblog]

If I could give this 10 stars I would! It was fabulous!!!! They were huge shortcakes, but to be honest, the bigger the better - there's no point doing dessert by halves! The recipe was easy to follow and the shortcake was lovely, flaky and soft. Writing this review, I'm dreaming about them again!!

 

[miraclelove77]

these were GINORMOUS!!! I would say you could even make them smaller and do a dozen or more of them from one batch! I guess I didn't realize that they really would expand a lot. haha. but these were delicious and i will definitely stick with this recipe. very light, flaky, and buttery!

 

[Nolita_Food]

Thank you so much for the recipe. The instructions are very clear, and the results are delicious! The only thing I didn't have was the almond extract. I will definitely make this again many times. Thank you.

 

[children from A to Z]

These were wonderful. I had some frozen strawberries in the freezer I had to use up and found this recipe and was glad I did. Thanks for a great dessert!

 

[akgrown]

Thanks kittencal for a wonderful summertime dessert! I made this for my sister's 21st birthday and it was a huge hit! I loved your easy to follow thourough intructions, knowing that I should use 1/2 c of dough per shortcake was very helpful. I will be making this often, it's a new family favorite.