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strawberry shortcakes on wooden board
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5 from 2 votes

Strawberry Shortcakes

These strawberry shortcakes turn a seasonal favourite into a delicious and easy dessert. This recipe uses cream scones and balsamic glazed strawberries.
Prep Time45 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: cream, easy, scone, shortcake, strawberry
Servings: 12
Author: Andrea

Ingredients

Cream and Vanilla Scones

  • 4 cups all purpose flour
  • 1/2 cup granulated sugar, plus extra for sprinkling
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, cut into small pieces
  • 500 mls 35% cream
  • milk or extra cream for brushing tops

Balsamic Strawberries

  • 2 pints fresh, local, strawberries, rinsed and dried
  • 2 tbsp granulated sugar
  • 4-5 tsp balsamic vinegar, to taste

Chantilly Cream

  • 500 mls 35% cream
  • 4 tbsp icing sugar
  • 2 tsp pure vanilla extract

Instructions

Cream scones

  • Measure all dry ingredients into a large bowl. Add cut butter to dry ingredients. Break up the butter with your fingers or a pastry cutter until the pieces are about the size of chickpeas and green peas. Pour in the cream and mix with a wooden spoon. When too stiff to continue stirring use your hands to bring the dough together into a ragged ball.
  • Preheat oven to 350°F, if baking right away.
  • Using your hands, form dough into 12 equal sized balls about 2 1/2" in diameter or the size of a tennis ball. Place on parchment lined baking tray. Flatten the tops and bottoms to make a tall hockey puck shape. Scones can be wrapped and frozen at this point. If continuing, brush lightly with milk and sprinkle with sugar.
  • Bake on center rack, in preheated oven for 30-40 minutes or until golden brown and firm to the touch. Let cool completely. Scones can be wrapped and frozen at this point.

Balsamic strawberries

  • Remove any stems and leaves from the washed and dried strawberries. Slice 1/4" thick or as desired. Place in bowl and sprinkle over sugar and balsamic vinegar. Stir and let stand, covered, at room temperature for 15 minutes or in the fridge for up to one hour.

Chantilly Cream

  • In a stand mixer with whisk attachment, with a hand held mixer or a whisk, whip the cream with the sugar and the vanilla until medium stiff peaks form. Cover and keep in the fridge until ready to use. This keeps for 2-3 days.

Assembly

  • Cut the scones in half. On bottom half place a generous dollop of cream and a generous scoop of strawberries with juices. Place the top half on top. Add a small dollop of cream and dust with icing sugar if desired or just leave naked!

Notes

  1. Assembled Shortcakes should be served immediately.
  2. Scones can be frozen before or after baking. If unbaked, freeze on tray and then pack into resealable bags or airtight container.
  3. Marinated strawberries are best used within one hour of mixing but will keep for 2 days, covered in the refrigerator.