How to Make Strawberry Shortcake | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Wash, hull and slice the strawberries 1/4 inch thick, then mix with the brown sugar and vanilla. Chill for at least 30 minutes and up to 4 hours.
2. Heat the oven to 450°F (425°F for a dark baking sheet) and grease a baking sheet or line it with parchment.
3. Sift the flour, white sugar and baking powder into a large bowl.
4. Make a well in the centre and pour in about 3/4 cup of the cream. Stir, adding a few more tablespoons of cream, until the dough starts to come together.
5. Flour a surface and knead the dough 3-4 times, until it can be pressed into a smooth ball.
6. Roll the dough 1/2 inch thick and cut four 2-1/2 or 3 inch circles and eight oval shapes. Attach two ovals to each circle, if you like. Brush with the remaining cream and sprinkle with raw sugar.
7. Bake for 15-18 minutes, until the bottoms are light brown.
8. While they bake, whip cold cream on high with a whisk attachment for 5-8 minutes, until it forms soft peaks. Add a teaspoon or two of sugar if you like.
9. While the shortcakes are still warm, split them, fill with strawberries and their juice, and top with whipped cream.

Summarized from Hilah Cooking's video. Watch it for the details.

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