Paula Deen's Strawberry Cream Shortcake

Indulge in the classic Southern charm of Paula Deen's Strawberry Cream Shortcake, a delightful dessert that combines tender, buttery shortcakes with luscious macerated strawberries and fresh homemade whipped cream. This recipe is a breeze to make, with a simple blend of pantry staples like all-purpose flour, sugar, and baking powder, and the rich addition of heavy cream and fresh strawberries takes it to the next level. The shortcakes are baked to golden perfection and serve as the perfect base for the juicy, sweet strawberries that bask in their natural juices after a quick maceration. Topped with airy, lightly sweetened whipped cream, each bite is a heavenly balance of flavors and textures. Whether you're hosting a summer gathering or craving an easy yet decadent treat, this strawberry shortcake recipe promises to impress.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 0.25 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 0.67 cup Heavy cream
• 1 large Egg
• 1 pound Strawberries (hulled and sliced)
• 0.33 cup Granulated sugar (for strawberries)
• 1 cup Heavy whipping cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.

Step 3

Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together the 2/3 cup heavy cream and egg until smooth.

Step 5

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Step 6

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.

Step 7

Use a round biscuit cutter to cut out shortcakes and place them on the prepared baking sheet. Gather and re-roll the scraps as needed.

Step 8

Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. Remove and let cool completely on a wire rack.

Step 9

While the shortcakes bake, prepare the strawberries by combining the sliced strawberries with 1/3 cup granulated sugar in a bowl. Let them macerate for at least 15 minutes to release their juices.

Step 10

Prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

Step 11

To assemble, slice each shortcake in half horizontally. Layer the bottom half with macerated strawberries and their juice, followed by a dollop of whipped cream.

Step 12

Place the top half of the shortcake over the filling and add more strawberries and whipped cream on top, if desired.

Step 13

Serve immediately and enjoy this sweet, decadent dessert!

Nutrition Facts

Serving size	(1420.7g)

Amount per serving	% Daily Value*
Calories	3841.9

Total Fat 241.1g	0%
Saturated Fat 143.3g	0%
Polyunsaturated Fat 2.0g
Cholesterol 878.7mg	0%
Sodium 2794.1mg	0%
Total Carbohydrate 356.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 154.1g
Protein 35.6g	0%

Vitamin D 53.8IU	0%
Calcium 156.7mg	0%
Iron 13.9mg	0%
Potassium 1056.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 3.8%

Carbs: 38.1%