Strawberry Shortcake
This strawberry shortcake recipe tastes just like Grandma made it, but with some updates with sprinkling sugar, vanilla beans, and fresh strawberries.
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Ingredients
Shortcakes
- 1 3/4 cup all-purpose flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 3/4 tsp ground nutmeg
- 1/2 ea vanilla bean, deseeded
- 5 TBSP vanilla sugar
- 6 TBSP unsalted butter, cold and cut into cubes
- 3/4 cup half-and-half
- 2 TBSP half-and-half
- 1/8 cup sparkling sugar or as needed
Strawberries
- 1 quart strawberries, washed, hulled, and quartered
- 2 TBSP vanilla sugar
- 2 TBSP honey
Vanilla Bean Whipped Cream
- 1 1/2 cups heavy cream
- 2 TBSP vanilla sugar
- 1/2 ea vanilla bean, deseeded
- 2 tsp vanilla extract
Instructions
Shortcakes
- Gather all ingredients and equipment. Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl mix the flour, baking powder, salt, vanilla sugar, ground ginger, ground nutmeg, and vanilla beans. Cut the butter into the dough, some like to use a pastry blender, I like to use my hands. It will have the texture like that of streusel.
- Make a well in the center of the flour-butter mix and with a rubber spatula mix in the 3/4 cup half-and-half until the dough comes away from the sides of the bowl.
- Place the dough onto a lightly floured surface and knead gently 8 times. Roll out with a lightly floured rolling pin until 3/4 inch thick and cut out with 2-1/2 inch squares or 3-inch round cookie cutters.
- Place the shortcakes onto the prepared baking sheet, brush with the remaining half-and-half and sprinkle with sparkling sugar. Bake until lightly browned, about 12 to 15 minutes.
Strawberries
- Place the strawberries in a medium bowl and sprinkle with vanilla sugar and allow to macerate for 10-15 minutes for the natural juices to come out of the strawberries. Afterward, fold in the honey.
Vanilla Bean Whipped Cream
- Place the heavy cream, sugar, vanilla beans, and extract in the bowl of stand mixer fitted with the whip attachment and whip until soft to medium peaks.
Servings: 6 people
Calories: 651kcal