Classic strawberry shortcakes are always a crowd-pleaser. Try this recipe from Al Roker, topped with delicious homemade whipped cream.
For the strawberries:
Mix the strawberries with the sugar. Let sit at least 30 minutes, or up to 3 hours before serving, stirring occasionally.
For the shortcakes: Preheat oven to 375`F. Combine the dry ingredients in a mixing bowl. Add the butter and work in with your fingers until the texture is coarse, only small pieces of butter remaining.
Stir the cream and vanilla extract together, then add to the flour mixture and stir gently until just combined. Fold dough over onto itself in the bowl a couple of times.
Flour a work surface and turn dough out. Press flat to an even 1-inch thick. Cut out rounds using a 3-inch cutter or slightly smaller, and place onto a parchment-lined baking sheet. Press together scraps and cut a couple more rounds. Should have at least 8 shortcakes.
Bake 12-15 minutes, until golden brown. Transfer shortcakes to a wire rack to cool completely.
To assemble:Whip heavy cream with the sugar and vanilla until soft peaks form. Cut the shortcakes in half crosswise and place the bottom halves onto serving plates. Spoon some strawberries and juices on each shortcake, then add a large spoon of whipped cream. Drizzle with a bit more strawberry juice, then top with the top halves of shortcakes. Dust with a bit of confectioners’ sugar if desired.
Angel food strawberry shortcake:Make the strawberry mixture and the whipped cream as directed in the recipe for Strawberry Shortcake above. Instead of making homemade shortcakes, purchase a prepared angel food cake, such as a 10-inch round tube-style angel food cake. Cut it into 8 slices and place each onto a serving plate. Top with a spoonful of strawberries and juices, then add a large spoonful of whipped cream and drizzle with more juices and any remaining strawberries. Ready to enjoy!