Lazy Strawberry Shortcake Recipe

Nothing says summer like strawberry shortcake. A favorite dessert of mine since childhood, I love whipping one up for casual summer dinners al fresco. To make the cake above I used two 8-inch round cake pans, but you can also do a single layer cake with a 9″ round cake pan, or drop the batter on a sheet pan for biscuit-style shortcakes. Have fun arranging the strawberries in beautiful patterns. (You can see the way I arranged the strawberries inside below.)Whether you make one big cake or individual biscuits, this dessert is easy, delicious and sure to impress!

Lazy Strawberry Shortcake Recipe

8 servings

Ingredients.

2 cups all purpose or unbleached flour
½ cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup butter
¾ cup milk
2 eggs, slightly beaten
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract

Method.

Heat oven to 375°F.
Grease (not oil) your pan(s) of choice. In large bowl, combine first 4 ingredients.
Using a cheese grater, grate butter and mix into the bowl until consistency of coarse meal. (This is a great hack anytime a recipe says to “cut in butter”!)
Add milk and eggs; stir just until dry ingredients are moistened. Spread dough in prepared pan.
Bake at 375°F for 20-25 mins if using two 8″ pans, or 25-30 minutes for one 9″ pan. Checking with a pick in the center of the cake until it comes out clean and the top is golden brown.
While shortcake is in the oven, whisk cream in a chilled glass or metal bowl with an electric mixer until frothy. Add confectioners’ sugar and vanilla. Beat until soft peaks form.
Wash and slice your strawberries.
Let the shortcake cool for 10-15 minutes before assembling with strawberries and whipped cream. (If the cake is too hot the whipped cream will run.)
Serve warm.

For individual shortcakes, drop dough by rounded tablespoonfuls, 2 inches apart, onto greased cookie sheet. Bake at 450°F for 10 to 12 minutes or until golden brown.

*Self-rising flour is not recommended