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

Preparation Time

35 Minutes

Total Time

50 Minutes

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