Strawberry shortcake with a slice cut out on a separate plate

Description

Long before strawberry shortcake meant individual biscuits topped with whipped cream, shortcake was actually served as a large biscuit, the size of a cake (and it was buttered while still warm from the oven). Wedges were cut and topped with a drizzle of sweetened cream. Try our vintage version of this classic and you'll be quite pleased.

  • 2 Tablespoons unsalted butter, at room temperature
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 3 Tablespoons sugar
  • 1/2 Cup heavy cream
  • 1/4 Tsp. vanilla extract
  • 2 Cups all-purpose flour
  • 1 Tsp. cream of tartar
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 4 Tablespoons chilled unsalted butter, cut into small pieces
  • 3/4 Cup milk
  1. Hull strawberries and cut each in half. Combine half of strawberries in a bowl with 2 tablespoons sugar. Combine cream and vanilla with remaining sugar and set aside. Stir cream occasionally to dissolve sugar.
  2. Preheat oven to 350°F. Line a baking sheet with parchment paper and trace outline of an 8-inch circle. Set aside.
  3. Whisk together flour, cream of tartar, baking soda and salt in a large bowl. With a pastry cutter or 2 knives, cut in 4 tablespoons butter until mixture resembles coarse crumbs. Stir in milk until dough just comes together. Pat dough into an 8-inch circle using outline on parchment paper as a guide. Bake about 30 minutes or until lightly golden brown.
  4. Remove from oven and let cool 5 minutes on pan. Using a serrated knife, slice crosswise in half and carefully separate. Spread insides with remaining room temperature butter. Combine strawberries and cover bottom shortcake layer with half of the strawberry mixture. Replace top cake layer on bottom layer and cover with remaining strawberries. Serve warm, cut into wedges and drizzled with sweetened cream.
  5. For more Strawberry Shortcake recipes, click here!
Serving Size:

1 slice

Calories 290.65
Total Fat 14.85 g
Saturated Fat 9.18 g
Cholesterol 45.34 mg
Sodium 612.61 mg
Total Carbohydrates 34.01 g
Dietary Fiber 1.63 g
Sugar 9.07 g
Protein 4.51 g