Best Strawberry Shortcake Recipe
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup plus 2 teaspoons cold butter, divided
- 1 egg
- 1/3 cup half-and-half cream
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1/8 teaspoon McCormick® Pure Vanilla Extract
- 2 cups fresh strawberries, sliced
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened.
- Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° for 13-15 minutes or until golden. Cool for 10 minutes before removing from pan to a wire rack.
- In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally into two. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream. Yield: 4 servings.
Originally published as Strawberry Shortcake in Cooking for 2 Summer 2007, p48
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Aug. 7, 2011
"Crispy on outside and fluffy in the inside. Very easy and quick. Perfect for 4 people!"