American Strawberry Shortcake Recipe

Ingredients for American Strawberry Shortcake

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) cold unsalted butter
• Egg Yolk
• 2 tablespoons heavy cream + 2 cups heavy cream for whipping
• Strawberry
• Caster Sugar

How to Make American Strawberry Shortcake

1. Preheat oven to 190°C (375°F).
2. In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 cup powdered sugar.
3. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
4. Stir in 1 large egg yolk and 2 tablespoons heavy cream. Mix until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead until it forms a ball. Do not over knead.
6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
7. On a lightly floured surface, roll out half of the dough into a 9-inch circle. Repeat with the remaining dough.
8. Carefully transfer the dough circles to ungreased baking sheets. (For easier transfer, roll out the dough between two sheets of parchment paper; peel off the top sheet before transferring to the baking sheet).
9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
10. Let one shortcake cool completely on a wire rack. Immediately after removing the second shortcake from the oven, cut it into 10-12 wedges and let cool on a wire rack.
11. While the shortcakes bake, hull and halve or quarter 2 pints (about 4 cups) fresh strawberries.
12. In a large bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
13. Gently fold the strawberries into the whipped cream.
14. Place the whole shortcake on a serving plate. Spoon the strawberry mixture on top, creating a pyramid shape. Arrange the shortcake wedges around the base of the pyramid.
15. Serve immediately and enjoy!