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A plated portion of Very Strawberry Shortcake on a white table

Very Strawberry Shortcake

This Very Strawberry Shortcake marries juicy macerated strawberries with a soft a crumbly strawberry shortbread cake, topped off with a light and airy strawberry whip cream. It is inspired by a recipe I found in the "New Orleans Cookbook" by Lena Richard.
Prep Time: 15 minutes
Cook Time: 25 minutes
5 minutes
Total Time: 45 minutes
Author: Meiko Temple

Ingredients

Shortcake:

  • 2 cups all-purpose flour
  • ½ cup butter flavored shortening
  • ¼ cup freeze-dried strawberry slices
  • 1 tablespoon turbinado sugar
  • 2 teaspoons baking powder
  • ½ teaspoons kosher salt
  • 1 large egg
  • 5 tablespoons ice cold water
  • 1 tablespoon melted butter

Strawberries:

  • 1 lb strawberries washed, top removed, halved
  • cup light brown sugar
  • ¼ teaspoon kosher salt

Whipped Cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • teaspoon kosher salt

Instructions

  • Shortcake: Preheat oven to 350F. In a large bowl combine flour and shortening until combined. Crumble in freeze-dried strawberries and mix in flour until combined. Add in sugar, baking powder, salt, egg, and ice water. Stir with a spoon until combined and the dough ball forms.
  • Transfer dough to a lightly floured surface and pat down about 1 inch thick. Use a 2 ½ inch biscuit cutter to cut shortcakes. Transfer to a parchment-lined baking sheet, brush with melted butter and evenly sprinkle turbinado sugar over top and bake for 25-27 minutes until golden brown. Cool for 10 minutes then split the shortcake in half.
  • Strawberries: While the shortcake bakes, in a large bowl mash strawberries, light brown sugar, and salt with a potato masher or fork until strawberries are crushed.
  • Whipped Cream: In a large bowl mix heavy cream, powdered sugar, vanilla and salt for 2-3 minutes with a hand mixer on medium speed until whipped cream is light and fluffy.
  • To assemble: Cut the shortcake in half, place strawberries on the bottom half, place the top of the shortcake, and cover with whipped cream. Garnish with remaining strawberries.
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*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.