Imagine biting into a dessert that transports you straight to grandma's kitchen - a classic strawberry shortcake so divine, it'll make your taste buds dance with pure joy! Mammie Moo's treasured recipe is more than just a dessert; it's a delectable journey through generations of love, butter-rich biscuits, and sun-kissed strawberries that promise to turn any ordinary day into an extraordinary culinary celebration.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups fresh strawberries, sliced
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by washing them thoroughly and slicing them into thin pieces. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently mix and let sit at room temperature for 30 minutes to macerate, allowing the berries to release their natural juices and develop a sweet syrup.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, remaining 1/4 cup sugar, baking powder, and salt until well combined.
- Cut the chilled butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually pour in the heavy cream and vanilla extract. Stir gently with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a
- 5-inch round cutter, cut out shortcake biscuits and place them on the prepared baking sheet.
- Bake the shortcakes for 12-15 minutes, or until they are golden brown on top and edges. Remove from the oven and let cool on a wire rack for 10 minutes.
- While the shortcakes are cooling, whip the remaining heavy cream until soft peaks form. Add a touch of sugar if desired for sweetness.
- To assemble, slice the warm shortcakes in half horizontally. Spoon macerated strawberries over the bottom half, add a dollop of whipped cream, and place the top half of the shortcake at an angle.
- Garnish with additional fresh strawberry slices and a light dusting of powdered sugar if desired. Serve immediately and enjoy Mammie Moo's classic strawberry shortcake.
Tips
- Use fresh, ripe strawberries for the most intense flavor - the quality of your fruit makes all the difference!
- Keep your butter ice-cold when making the shortcake biscuits to ensure a flaky, tender texture.
- Don't overmix the dough - this can lead to tough biscuits. Mix just until the ingredients come together.
- Let strawberries macerate for the full 30 minutes to develop a rich, natural syrup.
- Serve shortcakes slightly warm for the most indulgent experience - the contrast between warm biscuits and cool cream is magical.
- For extra richness, consider adding a touch of vanilla bean to your whipped cream.
- If you want picture-perfect shortcakes, use a sharp biscuit cutter and avoid twisting when cutting to ensure even rising.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 60mg
