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Fresh Berry Shortcakes

Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer—with a swirl of whipped cream on top for the crowning touch. —Jennifer Mastnick-Cook, Hartville, Ohio
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    10 servings

Ingredients

  • 5 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • SHORTCAKES:
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Coarse sugar, optional
  • WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, combine the strawberries, sugar and orange juice; set aside.
  • For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
  • Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
  • For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  • Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.
Nutrition Facts
1 shortcake with 1/2 cup berries and 1/3 cup whipped cream: 664 calories, 44g fat (27g saturated fat), 190mg cholesterol, 346mg sodium, 62g carbohydrate (29g sugars, 3g fiber), 7g protein.
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Reviews

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Average Rating:
  • katieleigh3508
    Mar 1, 2016

    I made these last night for my daughter's birthday "cake" - FABULOUS! Everyone agreed that these were well worth the extra effort (as opposed to shortcakes from Bisquick).

  • wallynbob
    Jun 12, 2014

    Better than any shortcake I've ever had.

  • BoosBug
    Jun 7, 2014

    People that don't know how to cook or use a computer should not have access to the reviewing system. This recipe was AMAZING.

  • chelicera
    Aug 3, 2013

    I tried this recipe a few times, and though it was a very tasty recipe, I found it to be a bit heavy. Almost cookie like.

  • chelicera
    Mar 31, 2013

    These biscuits are fabulous! The orange zest sets taste to perfection. I liked using cream for moisture, gave it a smooth richness. This one is a keeper!!!

  • blue_eyes998
    Apr 29, 2012

    This was absolutely delicious! The orange juice mixed with the strawberries and the grated orange peel in the shortcakes brings this classic up a notch. This is best the first day. I halved the recipe and used one egg (rather than trying to half a yolk and half an egg) and it turned out great.

  • suprgrl22
    Apr 9, 2012

    Wow, wow, WOW! Those shortcakes were inspired. It was easy to make and the perfect finish to our Easter dinner. I took the leftover cakes and topped them in the morning with a vanilla glaze. Perfectly paired with a cup of tea. This is going in my recipe box.

  • Stuey
    Apr 9, 2012

    Was a big hit. Added blueberries and whipped cream to inside halves. Absolutely delicious.