Light and delicious, this strawberry shortcake recipe adapted from the New York Times is filled with juicy sweet strawberries and topped with whipped cream. Perfect for Mother’s Day, or anytime! My adaptation was in part accidental, and partly because I wanted my whipped cream to be slightly sweetened.
The accidental part was that I was supposed to cut the dough into rounds, then put one round on top of another – I missed that! However, for us, this was still a very generous serving, so I am glad I did it this way!
For this recipe, I used my Cup Slicer and Half Sheet Pan:
Slice fresh fruits and veggies fast with the Cup Slicer. Just put your food on a cutting board and place the Cup Slicer, which features five stainless steel serrated blades, above the food. Then, push it down until all your food is sliced. Pour your freshly sliced food into your cereal, a fry pan, or a bowl. And when you’re done using it, run it through the dishwasher and place the blade cover on it for safe storage.
With the Cup Slicer, you can slice up strawberries, bananas, grape tomatoes, mushrooms, or hard-boiled eggs for a quick snack. It’s a great tool for parents!
Use it to make homemade salads, stir-fries, fruit salads, and healthy cereal add-ins without all the time-consuming prep work.
This professional-grade Half Sheet Pan is perfect for family dinner! It combines the strength and durability of steel with the superior heat conduction of aluminum—just like the pans professional bakers choose. The coating prevents food from sticking and keeps your pan looking great. The rolled edges and wire rims prevent warping, and the high sides keep food from overflowing.
Details
- 12″ x 17″ x 1″.
- Heavy-gauge aluminized steel resists corrosion and provides even heat distribution.
- Conventional- and convection-oven safe.
- Broiler- and freezer-safe.
- Dishwasher-safe.
- Three-year guarantee.
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- Let’s jump right in!
Ingredients
- 2 pints ripe strawberries
- ½ cup sugar
For the Shortcakes
- 4 cups flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1 cup butter divided
- 1¼ heavy cream
For the Whipped Cream
- 1 ¾ cup heavy cream
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Instructions
Remove tops and slice with Cup Slicer. Gently mash approximately one quarter of the strawberries to release their juices. Mix with remaining strawberries and the ½ cup of sugar. Set aside, covered, for about half an hour to allow the flavors to meld.
For the Shortcakes
Preheat oven to 450°F/230⁰C.
Sift flour, 3 tablespoons sugar, salt, and baking powder together in a large bowl. Add ¾ cup of softened butter and rub into dry ingredients as for pastry.
Add heavy cream and mix to a soft dough. Knead the dough for one minute, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds.
Place on Half Sheet Pan. Melt remaining butter and brush a little on the top of the rounds. Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven and use bread knife to slice apart. Brush the insides with some of the remaining melted butter.
For the Whipped Cream
Add the heavy cream, sugar and vanilla to a chilled stainless steel bowl, and beat until soft peaks form, about 2-3 minutes.
To Assemble
Place bottom half of one shortcake on each plate. Top with a generous spoonful of berries. Cover with top half of shortcake, add a few more berries, and top with whipped cream. Serve immediately.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!!
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Strawberry Shortcake – NY Times (Video)
Equipment
Ingredients
- 2 pints strawberries
- ½ cup sugar
For the Shortcakes
- 4 cups all-purpose flour
- 3 tbsp sugar
- ¼ tsp salt
- 5 tsp baking powder
- 1 cup butter divided
- 1 ¼ cup heavy cream
For the Whipped Cream
- 1 ¾ cup heavy cream
- 2 tbsp sugar
- ¼ tsp Vanilla Extract
Instructions
- Remove tops and slice with Cup Slicer. Gently mash approximately one quarter of the strawberries to release their juices. Mix with remaining strawberries and the ½ cup of sugar.Set aside, covered, for about half an hour to allow the flavors to meld.
For the Shortcakes
- Preheat oven to 450°F/230⁰C.
- Sift flour, 3 tablespoons sugar, salt, and baking powder together in a large bowl. Add ¾ cup of softened butter and rub into dry ingredients as for pastry.
- Add heavy cream and mix to a soft dough. Knead the dough for one minute, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds.
- Place on Half Sheet Pan. Melt remaining butter and brush a little on the top of the rounds. Bake for 10 to 15 minutes, or until golden brown.
- Remove from the oven and use bread knife to slice apart. Brush the insides with some of the remaining melted butter.
For the Whipped Cream
- Add the heavy cream, sugar and vanilla to a chilled stainless steel bowl, and beat until soft peaks form, about 2-3 minutes.
To Assemble
- Place bottom half of one shortcake on each plate. Top with a generous spoonful of berries. Cover with top half of shortcake, add a few more berries, and top with whipped cream. Serve immediately.
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