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Old-Fashioned Strawberry Shortcake
As you might already know, we’ve been busy for the last two years creating a food forest on our property, complete with fruit trees, berry bushes, herbs, and perennial vegetables. One exciting addition this year is our strawberry/asparagus companion planting patch. For the first time, we have our own home-grown strawberries!
I am beyond excited to share this old-fashioned strawberry shortcake recipe, which holds a special place in my heart. I grew up on it, and the low sugar shortcake really allows the strawberries to shine. These biscuit-style shortcakes are delightfully rustic, and their low sugar content highlights the natural sweetness of the berries.
The preparation is similar to making scones, but the addition of a beaten egg gives these shortcakes a more cake-like texture. While cake flour is recommended for extra lightness, all-purpose flour can be used if that’s what you have on hand.
This recipe is a beautiful way to celebrate the abundance of our new food forest, and I hope you enjoy making and savoring these delicious old-fashioned strawberry shortcakes as much as I do.
Old-Fashioned Strawberry Shortcake
This timeless recipe for old-fashioned strawberry shortcake captures the essence of summer on a plate. Tender, golden shortcake biscuits provide the perfect buttery base for juicy, strawberries and whipped cream. Simple to prepare, this dessert showcases the season’s finest strawberries in all their sweet glory. Bite after bite, you’ll savor the harmonious blend of textures and flavors that make this classic treat an enduring favorite for any sunny day.
Ingredients
For the shortcakes:
- 2 cups (240 g) cake flour
- 1⁄2 teaspoon table salt
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 1⁄2 cup (1 stick) cold unsalted butter
- 1⁄3 cup (80 ml) heavy cream or whole milk
- 1 egg
For the berries:
- 4 cups (580 g) fresh strawberries
- 1⁄4 cup (50 g) granulated sugar, or to taste (adjust based on berry sweetness)
- 1⁄2 teaspoon finely grated lemon zest (optional)
For the whipped cream:
- 1 cup (240 ml) heavy cream, chilled
- 2 teaspoons granulated sugar
Instructions
To prepare the shortcakes:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, salt, baking powder, cream of tartar, and sugar.
- Grate the cold butter using the large holes of a box grater and toss it with the flour mixture.
- Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles fine crumbs.
- In a small bowl, combine the cream and egg, beating with a fork until well blended.
- Pour the cream mixture over the flour-butter mixture and gently mix with your hands until a rough, shaggy dough forms. It should be slightly sticky. (If the dough is too loose, add a bit of flour; if it’s too dry, add a bit more cream.)
- Knead the dough lightly four or five times on a floured surface, then pat it into a flattened disk about 1/2 inch thick. Using a biscuit cutter, cut nine circles and place them on the prepared baking sheets, spacing them out to allow for even browning. You may need to re-form the dough and cut again to use up all the dough.
- Bake for 15 to 20 minutes, until golden in spots, rotating the baking sheets halfway through. Cool on a rack before serving. The shortcakes can be made a day ahead.
To prepare the berries:
- Rinse and drain the berries. If using strawberries, hull them and cut them into halves or slices.
- Toss the berries with the sugar and lemon zest (if using). Let stand at room temperature for 30 minutes.
To prepare the whipped cream:
- Just before serving, whip the chilled cream and sugar in a large bowl using a hand whisk or electric mixer until soft peaks form.
To assemble:
- Carefully split the shortcakes with a serrated knife or fork.
- Spoon the berries and their juices over the bottom halves of the shortcakes.
- Top with a generous dollop of whipped cream and cover with the top halves of the shortcakes.
- Serve immediately, with any extra berries or whipped cream on the side.
Enjoy these charming and delicious old-fashioned berry shortcakes!
OLD-FASHIONED STRAWBERRY SHORTCAKE
Equipment
Ingredients
For the Shortcake
- 2 cups 240 g cake flour
- 1/2 teaspoon table salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 3 tablespoons granulated sugar
- 1/2 cup 1 stick cold unsalted butter
- 1/3 cup 80 ml heavy cream or whole milk
- 1 egg
For the Berries
- 4 cups 580 g fresh strawberries
- 1/4 cup 50 g granulated sugar, or to taste (adjust based on berry sweetness)
- 1/2 teaspoon finely grated lemon zest optional
For the Whipped Cream
- 1 cup 240 ml heavy cream, chilled
- 2 teaspoons granulated sugar
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, salt, baking powder, cream of tartar, and sugar.
- Grate the cold butter using the large holes of a box grater and toss it with the flour mixture.
- Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles fine crumbs.
- In a small bowl, combine the cream and egg, beating with a fork until well blended.
- Pour the cream mixture over the flour-butter mixture and gently mix with your hands until a rough, shaggy dough forms. It should be slightly sticky. (If the dough is too loose, add a bit of flour; if it’s too dry, add a bit more cream.)
- Knead the dough lightly four or five times on a floured surface, then pat it into a flattened disk about 1/2 inch thick. Using a biscuit cutter, cut nine circles and place them on the prepared baking sheets, spacing them out to allow for even browning. You may need to re-form the dough and cut again to use up all the dough.
- Bake for 15 to 20 minutes, until golden in spots, rotating the baking sheets halfway through. Cool on a rack before serving. The shortcakes can be made a day ahead.
To prepare the berries:
- Rinse and drain the berries. If using strawberries, hull them and cut them into halves or slices.
- Toss the berries with the sugar and lemon zest (if using). Let stand at room temperature for 30 minutes.
To prepare the whipped cream:
- Just before serving, whip the chilled cream and sugar in a large bowl using a hand whisk or electric mixer until soft peaks form.
To assemble:
- Carefully split the shortcakes with a serrated knife or fork.
- Spoon the berries and their juices over the bottom halves of the shortcakes.
- Top with a generous dollop of whipped cream and cover with the top halves of the shortcakes.
- Serve immediately, with any extra berries or whipped cream on the side.
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