Paula Deen Strawberry Shortcake Recipe
Are you looking for a perfect summer treat? This Paula Deen Strawberry Shortcake Recipe is the answer.
Equipment
- Large mixing bowl
- Pastry Blender
- Electric hand mixer
- Baking sheet
- Measuring cups
- Parchment paper
- Sharp knife
Ingredients
- 4 cups Strawberries
- 3 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter
- 1 1/4 cups Heavy Cream
- 1 tsp Vanilla Extract
- 2 tbsp Granulated Sugar for berries
- 1 cup Heavy Cream for topping
- 2 tbsp Granulated Sugar for topping
Instructions
- Prepare the Strawberries Slice the berries and toss them with sugar. Let them sit to create a sweet syrup.
- Mix Dry Ingredients Whisk your flour, sugar, baking powder, and salt together. Ensure there are no large lumps in the bowl.
- Cut in the Butter Add cold butter chunks to the flour mixture. Use a pastry tool until it looks like crumbs.
- Add the Liquid Pour in the cream and vanilla slowly. Stir until a soft dough starts to form.
- Shape the Cakes Drop large spoonfuls of dough onto the baking sheet. Space them out so they have room to grow.
- Bake Until Golden Put them in the oven until the tops turn brown. This usually takes about fifteen to eighteen minutes.
- Whip the Cream Beat the heavy cream and sugar in a bowl. Stop when it looks thick and forms peaks.
- Build the Shortcake Slice the warm cake in half across the middle. Pile on berries, syrup, and plenty of whipped cream.
Notes
➔ Use very cold butter for a flakier cake texture.
➔ Do not overmix the dough or it gets tough.
➔ Let berries sit for 30 minutes to make juice.
➔ Use fresh berries instead of frozen for better taste.
➔ Sift the flour to keep the shortcakes very light.
➔ Apply a little cream on top before you bake.
➔ Serve the cakes while they are still slightly warm.
➔ Use a high-quality vanilla for the best possible aroma.