Everyone loves strawberry shortcake! Few desserts say “summer!” quite like this one, especially when combined with a scoop of vanilla ice cream. We use a homemade whipped topping in this particular recipe, which we think really ties the bow on top.
Of course, you have to use fresh strawberries. Strawberry shortcake just isn't the same without fresh strawberries! The other ingredients needed are all ones you'll more than likely have on hand already, aside from the heavy whipping cream and heavy cream. That means this recipe is highly accessible!
If you've never made your own whipped topping before, don't worry! It's a very simple process. As long as you follow the steps we've given you, you'll do wonderful. Make sure to save the recipe for this whipped topping so that you can make it for other recipes.
Other great ways to use strawberries for dessert include strawberry pie, strawberry cake, strawberry ice cream, and even strawberry pudding! With all of these desserts, you'll certainly need lots of strawberries on hand. Always support your local produce stands when you can!
Strawberry Shortcake
Ingredients:
2 quarts fresh strawberries, sliced
1 cup sugar
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1/2 cup heavy cream
Topping Ingredients:
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
2 tablespoons granulated white sugar
Directions:
1. Combine strawberries and sugar; set aside for about an hour so a good amount of juice forms.
2. In a large bowl, sift together dry ingredients. Cut in butter until crumbly.
3. In another bowl, beat egg; add vanilla extract and cream. Add to crumb mixture, stirring only until moist.
4. Pat into a greased 8-in. square or round baking pan. Bake at 450 degrees F for about 15 minutes or until golden.
5. Remove from pan; cool on wire rack.
Directions for whipped cream:
1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
2. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
3. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To Serve:
1. Cut the cake in half and place the bottom half of the cake on a plate.
2. Top with half of the strawberries and whipped cream. Place the top half of the cake on the strawberries.
3. Top with the rest of the whipped cream and strawberries. If there is any juice from the strawberries, drizzle a little over the top of the cake.
The image featured at the top of this post is ©Steve Allen | Dreamstime.com.