Strawberry Shortcake

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 25 Mins
Cook time: 15 Mins
Inactive time: 1 Hour
Total time: 1 hr 40 mins
Number of servings: 6

This recipe features our Michigan strawberries from Walker Farms available every spring.

Ingredients

Strawberry Topping Ingredients

  • 3 pints strawberries
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon lemon juice

Shortcakes Ingredients

  • 2 ½ cups all-purpose flour, (plus extra for cutting)
  • 1 ½ tablespoons baking powder
  • 1 ¼ teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 2 tablespoons raw sugar
  • 8 tablespoons unsalted butter, cold
  • 1 egg
  • ¾  cup buttermilk
  • 1 egg white

Whipped Cream Ingredients

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Turn oven on to 425 and chill mixing bowl in freezer.
  2. Hull all strawberries. Crush or puree one-pint strawberries and quarter the remaining two pints.
  3. Combine all strawberries with ½ cup granulated sugar, ½ teaspoon kosher salt, and lemon juice. Refrigerate until service.
  4. Mix 2 ½ cups all-purpose flour, baking powder, 1 teaspoon kosher salt, 3 tablespoons granulated sugar.
  5. Chop butter into small cubes and quickly cut into dry ingredients with a pastry cutter.
  6. Beat egg and combine with buttermilk. Add to dry shortcake ingredients and gently stir. If the dough is dry, add 1 tablespoon at a time until dough is the correct consistency.
  7. Place dough on a floured work surface and knead twice.
  8. Gently roll dough to ¾ in thick rectangle. Cut six shortcake rounds with a biscuit cutter. Gather remaining dough, reform, and cut into rounds.
  9. Beat egg white and brush tops of shortcakes. Sprinkle raw sugar on shortcakes.
  10. Place shortcakes on baking sheet and bake until golden brown, 12-15 minutes. Place on cooling rack until service.
  11. In the chilled mixing bowl add heavy cream, 2 tablespoons granulated sugar, and vanilla extract.
  12. Using a mixer, whisk on medium for one minute until cream thickens, then high until stiff peaks form. Refrigerate until service.
  13. Slice shortcakes in half, serve strawberries and whipped cream on the bottom of the shortcake and place top on the whipped cream. Serve strawberry shortcakes immediately.

Step 1

Hull all strawberries. Crush or puree one-pint strawberries and quarter the remaining two pints.

Step 2

Combine all strawberries with ½ cup granulated sugar, ½ teaspoon kosher salt, and lemon juice. Refrigerate until service.

Step 3

Mix 2 ½ cups all-purpose flour, baking powder, 1 teaspoon kosher salt, 3 tablespoons granulated sugar. Chop butter into small cubes and quickly cut into dry ingredients with a pastry cutter. Beat egg and combine with buttermilk. Add to dry shortcake ingredients and gently stir. If the dough is dry, add 1 tablespoon at a time until dough is the correct consistency.

Step 4

Place dough on a floured work surface and knead twice. Gently roll dough to ¾ in thick rectangle. Cut six shortcake rounds with a biscuit cutter. Gather remaining dough, reform, and cut into rounds.

Step 5

Beat egg white and brush tops of shortcakes. Sprinkle raw sugar on shortcakes. Place shortcakes on baking sheet and bake until golden brown, 12-15 minutes. Place on cooling rack until service.

Step 6

In the chilled mixing bowl add heavy cream, 2 tablespoons granulated sugar, and vanilla extract. Using a mixer, whisk on medium for one minute until cream thickens, then high until stiff peaks form. Refrigerate until service.

Step 7

Slice shortcakes in half, serve strawberries and whipped cream on the bottom of the shortcake and place top on the whipped cream. Serve strawberry shortcakes immediately.

Step 8

Serve strawberry shortcakes immediately.