Print Options
Grandma’s Strawberry Shortcake
I can still taste the juicy berries piled over warm biscuits and topped with a dollop of fresh whipped cream. My father added even more indulgence to the dessert by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 large egg, room temperature, beaten
- 2/3 cup half-and-half cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/8 teaspoon vanilla extract
- Additional butter
- 1-1/2 cups fresh strawberries, sliced
Directions
- 1. Preheat oven to 450°. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg and half-and-half. Add all at once to crumb mixture; stir just until moistened.
- 2. Spread batter into a greased 8-in. round baking pan, slightly building up the edge. Bake until golden brown, 16-18 minutes. Remove from pan; cool on a wire rack.
- 3. Beat heavy cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Split cake in half crosswise; butter bottom layer. Spoon half the strawberries over bottom layer. Spread with some whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges.
Nutrition Facts
1 piece: 381 calories, 25g fat (16g saturated fat), 98mg cholesterol, 447mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC
