Strawberry Shortcakes

5 from 11 votes

These strawberry shortcakes turn a seasonal favourite into a delicious and easy dessert. This recipe uses cream scones and balsamic glazed strawberries.

Prep Time45

Cook Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 530kcal

Author: Andrea Mut

Ingredients

Cream and Vanilla Scones

4 cups all purpose flour
½ cup granulated sugar, plus extra for sprinkling
2 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, cut into small pieces
2 cups heavy or whipping cream
¼ cup milk or extra cream for brushing tops

Balsamic Strawberries

2 pints fresh strawberries, rinsed and dried
2 tablespoon granulated sugar
4 teaspoon balsamic vinegar, or to taste

Chantilly Cream

2 cups heavy or whipping cream
4 tablespoon icing sugar
2 teaspoon pure vanilla extract

Instructions

Cream scones

Measure all the dry ingredients into a large bowl. Add the cut butter to the dry ingredients and break it up using your fingers or a pastry cutter until the pieces are the size of chickpeas and green peas.
Pour in the cream and mix with a wooden spoon. When the mixture becomes too stiff to stir, use your hands to bring the dough together into a ragged ball.
If baking immediately, preheat the oven to 350°F.
Shape the dough into 12 equal-sized balls, approximately 2 ½" in diameter (about the size of a tennis ball), using your hands. Place them on a parchment-lined baking tray. Flatten the tops and bottoms to form tall hockey puck shapes.
Optional: The scones can be wrapped and frozen at this point. If continuing, lightly brush them with milk and sprinkle with sugar.
Bake on the center rack of the preheated oven for 30-40 minutes, or until golden brown and firm to the touch. Allow them to cool completely. You can also freeze the scones at this stage.

Balsamic strawberries

Remove any stems and leaves from the washed and dried strawberries. Slice them ¼" thick or to your desired thickness.
Place the sliced strawberries in a bowl and sprinkle them with sugar and balsamic vinegar. Stir to combine, then let them stand covered at room temperature for 15 minutes or refrigerate 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 spoonful of strawberries with their juices. Place the top half on top. Optionally add a small dollop of cream and dust with icing sugar. Serve immediately.

Notes

Assembled Shortcakes should be served immediately. Store any leftover biscuits in a sealed container for 3 days. Reheat in oven if desired.
Scones can be frozen before or after baking. If unbaked, freeze on tray and then pack into resealable bags or airtight container.
Baking from frozen: Preheat oven to 350 F. Brush with milk and sprinkle sprinkle with sugar. Continue from Step 5 in the recipe above.
Marinated strawberries are best used within one hour of mixing but will keep for 2 days, covered in the refrigerator.
Whipped cream will last for up to 3 days in a sealed container in the fridge.

Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian.

Nutrition