Strawberry Shortcake


1 quart (about 2 pounds) fresh strawberries
1/2 cup confectioners’ sugar
2 cups all-purpose flour, plus extra for work surface
4 teaspoons baking powder
2 tablespoons granulated sugar, divided
1/2 teaspoon table salt
5 tablespoons cold unsalted butter, plus extra for pie dish
3/4 cup milk
1 cup heavy cream
1 teaspoon vanilla


Preheat oven to 425°F. Grease a 9-inch pie dish and set aside. Slice strawberries into a medium-size bowl and toss gently with confectioners’ sugar. Set aside.

In a large bowl, whisk together flour, baking powder, 1 tablespoon granulated sugar, and salt. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center and add milk, stirring with a fork just to blend. Dough will look shaggy.

Gather up dough and knead it twice on a floured board. Pat into pie dish and bake until lightly browned, about 15 minutes. Cool slightly.

Meanwhile, make whipped cream: Using a handheld or standing mixer, whip cream with remaining 1 tablespoon sugar and vanilla until medium-size peaks form.

Cut shortbread into wedges. Split each wedge and fill with sweetened berries. Top with another spoonful of berries and whipped cream.


6–8 servings

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