Easy Homemade Strawberry Shortcake

We’re all guilty of it. The grocery stores conveniently places those tiny yellow sponge cakes wrapped in plastic, over-dyed red gelatinous goop in a jar and canned whipped cream next to the beautifully fresh, natural strawberries. Those strawberries don’t deserve to be drowned in a sea of preservatives and dye. It’s time to make the always-popular Strawberry Shortcake at home, completely from scratch.

(image source)

Berries

1 1/2 pounds strawberries, stemmed & quartered

3 tablespoons sugar

Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

4 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

Whipped Cream (Recipe follows)

Directions

1. Preheat the oven to 400 degrees F.
2. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. This is called “maceration”, the sugar slightly breaks down the strawberries causing them to release their juices and make a naturally sweet sauce.
3. Sift together the flour, baking powder, baking soda, 4 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Take care not to over mix or the shortcakes will become tough. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
4. Remove shortcake from pan and place on a rack to cool slightly. While the shortcake is cooling, make your homemade whipped cream. (Recipe below)
5. Cut the shortcake into 6 pieces and split each piece in half lengthwise.
6. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

Using a mixer, beat the heavy cream, sugar, and vanilla, until soft peaks form, about 1 1/2 to 2 minutes. Take care not to over mix or the cream will begin to separate. It is important that your heavy cream is very cold; take it out of the fridge just before you plan on using it. If it’s a hot summer day, pop the mixing bowl in the fridge for a bit too. Cream will not whip up if it’s too warm.

What’s your favorite summer recipe? Have you made homemade strawberry shortcake before?