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2026-06-25T17:33:38Z

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← Older revision		Revision as of 17:33, 25 June 2026
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	[https://cooking.nytimes.com/recipes/11823-strawberry-shortcake ''New York Times'' 22-Jun-26]		[https://cooking.nytimes.com/recipes/11823-strawberry-shortcake ''New York Times''] 22-Jun-26

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2026-06-25T17:33:16Z

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← Older revision		Revision as of 17:33, 25 June 2026
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	~~''New York Times''~~ https://cooking.nytimes.com/recipes/11823-strawberry-shortcake		[https://cooking.nytimes.com/recipes/11823-strawberry-shortcake ''New York Times'' 22-Jun-26]

Griscom: Created page with "==Summary== ===Yield=== 4 generous servings ==Ingredients== * 2 pints ripe, well-rinsed strawberries * ½ cup sugar, or more to taste * 4 cups flour * 3 tablespoons sugar * ¼ teaspoon salt * 5 teaspoons baking powder * 1 ¼ cups butter * 3 cups whipping cream * ¼ teaspoon vanilla extract ==Method== # Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with rem..."

2026-06-25T17:30:16Z

Created page with "==Summary== ===Yield=== 4 generous servings ==Ingredients== * 2 pints ripe, well-rinsed strawberries * ½ cup sugar, or more to taste * 4 cups flour * 3 tablespoons sugar * ¼ teaspoon salt * 5 teaspoons baking powder * 1 ¼ cups butter * 3 cups whipping cream * ¼ teaspoon vanilla extract ==Method== # Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with rem..."

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==Summary==
===Yield===
4 generous servings

==Ingredients==

* 2 pints ripe, well-rinsed strawberries
* ½ cup sugar, or more to taste
* 4 cups flour
* 3 tablespoons sugar
* ¼ teaspoon salt
* 5 teaspoons baking powder
* 1 ¼ cups butter
* 3 cups whipping cream
* ¼ teaspoon vanilla extract

==Method==

# Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
# Preheat oven to 450 degrees.
# Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter, and rub into dry ingredients as for pastry. Add 1 ¼ cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
# Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
# Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
# Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
# Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

==Source==

''New York Times'' https://cooking.nytimes.com/recipes/11823-strawberry-shortcake

Strawberry Shortcake - Revision history

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