STRAWBERRY SHORTCAKES

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30 min Prep
60 min Total
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12 Servings

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Classic homemade strawberry shortcake is made with plump, juicy organic strawberries and real whipped cream! Mmm.


Ingredient List
  • Small check mark in a circle icon2 bags (10 oz each) Cascadian Farm® frozen organic strawberries, thawed (do not drain)
  • Small check mark in a circle icon1/4 cup granulated sugar
  • Small check mark in a circle icon1/3 cup butter, chilled, cut into small pieces
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/3 cup granulated sugar
  • Small check mark in a circle icon1 tablespoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup milk
  • Small check mark in a circle icon1 egg yolk, slightly beaten
  • Small check mark in a circle icon1 teaspoon granulated or coarse decorating sugar
  • Small check mark in a circle icon3/4 cup whipping cream
Preparation
  1. Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
  2. In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
  3. Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
  4. Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
  5. In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.
Tips
  • For the most tender shortcakes, knead gently and handle the dough as little as possible.
  • Use your favorite Cascadian Farm® frozen organic fruit for the strawberries.