Fresh Strawberry Scones

Sometimes I make a recipe and just know that it needs to be shared. Immediately! Fresh Strawberry Scones are incredibly delicious and with Kentucky’s too short strawberry season I knew this recipe needed to be posted ASAP so you can enjoy some of these delicious scones before the freshly picked strawberries are gone for the season. I’m sure these scones would be delicious with store-bought berries too but there’s just something about picking your own strawberries or grabbing a gallon or two of freshly picked strawberries from a local farm. You just can’t beat those sun-ripened strawberries in the middle of May and the fresh strawberry flavor really comes through in these scones.

Fresh Strawberry Filling

Fresh strawberries are magical. Bursting with beautiful flavor, I love how these scones highlight the fresh flavor of strawberry. After picking your fresh strawberries or grabbing some from your local farm, dice up two cups of strawberries and put them in a liquid measuring cup. Using a potato masher or fork/spoon, smash the strawberries in the liquid measuring cup. The goal here is to release the juices from the berries until the liquid measuring cup has reduced to 1 1/2 cups of smushed strawberries. Too much liquid in scones can make the scones taste “bready” and not flaky. Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice. Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Preheat the Oven

I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. Baking scones at a high heat activates the baking powder for a beautiful rise and turns the chilled butter into steamy air pockets which make for a light and airy scone. Basically, for this recipe, you won’t want to cut corners. Preheat the oven as you’re pulling the ingredients out for these fresh strawberry scones and you won’t regret it!

Grate the Butter

One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.

Scone Dough: Keep Ingredients Chilled

Scone dough comes together fast. Use an all purpose or low protein content (8-10%) flour, whisked with the sugar, baking powder and salt. Grate in the cold butter and toss it together before adding in the chilled liquid ingredients (egg, milk and cream). The colder the ingredients, the better the scones (ie: flaky, higher rise, better texture). After mixing together the scone dough, spreading the filling on top and pinching them closed, I’ll stick the cut scones into the freezer to chill for a few minutes before baking. Pre-made scones can also be frozen and then baked at your convenience. Just add a couple minutes of baking time.

Use a Light Hand and Laminate the Dough

Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and separate it into two pieces of dough and pat each piece into a square. To “laminate” the dough, fold the square in half and then in half again. Laminating creates more tender and flaky layers of scone dough. That’s about all you’ll want to “work” this dough.

Assembling the Scones

Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. I based these fresh strawberry scones off of our favorite King Cake Scones which are also delicious. Roll out both halves of the dough into equal eight inch circles. Then add sweet strawberry filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of strawberry filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little strawberry mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired. At this point the scones can be baked immediately or chilled a little longer in the freezer before baking.

Bake and Top the Scones with Glaze

Once you put the scones into the oven, it’s time to use the strawberry juice you set to the side after making the strawberry filling. This juice is full of sweet strawberry flavor. It will also have a beautiful pink hue without using any food coloring. Add 1 cup of powdered sugar to about 1/4 cup of reserved strawberry juice. Whisk together while the scones bake, and drizzle the scones with this beautiful glaze once they have baked and cooled about 5-10 minutes. Enjoy!

Frequently Asked Questions

Do I have to use fresh strawberries in these scones? Can I use strawberry jam instead?

These scones taste best with freshly picked strawberries. If fresh strawberries are not in season, choose strawberries that have good flavor. You can also try substituting about 1/2 cup strawberry jam mixed with a Tablespoon of flour for the strawberry filling if you’re in a bind.

Why should I bake scones at a high temperature?

The high temperature activates the baking powder to give a beautiful rise to the scone. It also turns the butter into steamy pockets of air without leaving butter oozing on the baking sheet.

How do I store leftover strawberry scones?

Scones can be left at room temperature for up to 24 hours. After 24 hours, place in a ziplock bag and freeze for up to 3 months.

Looking for Other Favorite Fresh Strawberry Recipes?

Try our favorite strawberry buttermilk cake, the best strawberry shortcake, delicious strawberry fruit pizza or these strawberry orange muffins.

Fresh Strawberry Scones

Delicious scones made with freshly picked, ripe strawberries and drizzled with sweet strawberry glaze. These are the perfect scones to make for a weekend brunch or after going strawberry picking!
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Ingredients
  

Fresh Strawberry Scones

  • 2 3/4 cup all purpose flour see recipe notes
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter chilled or frozen
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk

Strawberry Scone Filling

  • 2 cups diced strawberries freshly picked is best
  • 1/3 cup powdered sugar
  • 3 Tablespoons flour

Scone Glaze

  • 1/4 cup reserved strawberry juice
  • 1 cup powdered sugar

Instructions
 

Strawberry Scone Filling

  • Put two cups of diced strawberries in a liquid measuring cup. Smush the strawberries, extracting some of the juices from the berries until the strawberries reduce a bit and the liquid measuring cup shows 1 1/2 cups.
  • Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice.
  • Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Strawberry Scone Dough

  • Preheat the oven to 425 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
  • Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections.
  • Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges.
  • Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
  • Bake scones for 14-16 minutes until baked through and a little brown on top.
  • While the scones bake, mix up the glaze. Whisk together 1/4 cup of the reserved strawberry juice with 1 cup powdered sugar. After the scones have cooled a bit, top each scone with glaze. Enjoy!

Notes

Flour: This recipe works great with all purpose flour. If you happen to have a soft flour (protein content of 8.5-10%), that will work the best for a softer, melt-in-your-mouth scone. I buy my flour from Weisenberger Mills.
Strawberry Filling: I prefer this recipe with fresh strawberries. If you don’t have fresh strawberries on hand, you can use your favorite strawberry jam in place of the fresh strawberry filling. Use 1/2 cup of your favorite strawberry jam and mix 1 Tablespoon of flour with the jam before spreading on the scone dough.
Keyword fresh strawberries, Scones, strawberry scone

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

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Strawberry Fruit PIzza

Do you still have fresh picked (or any) strawberries at home? If you do, this is the recipe that should be next on your list to make. It is light, sweet and highlights the taste and flavor of a fresh-picked summer strawberry. 

Cream Cheese Icing: Yay or Nay?

I think I was in college when I first tasted fruit pizza. It was a traditional fruit pizza with sugar cookie crust, thick cream cheese icing and topped with whatever fruit we had on hand. I loved the idea of a fruit pizza, but the heaviness of the cream cheese (maybe I didn’t try the right recipe? Send me your favorites!) wasn’t my favorite. I grew up in a family full of chocolate-lovers who didn’t make a whole lot of “fruit-forward” desserts, so this was a new treat for me. I liked the taste. But I loved the idea of fruit pizza. 

THIS RECIPE USING A LIGHTER WHIPPED FROSTING THAN THE TRADITIONAL CREAM CHEESE FROSTING

As years have passed, I have made fruit pizza a time or two. Traditionally fruit pizza is topped with cream cheese icing that is meant to help counter the sweetness of the sugar cookie and fruit on top. I sometimes think that it makes fruit pizza feel heavy so I decided in this Strawberry Fruit Pizza to use heavy whipping cream as the base for my sugar cookie topping. This was a very good idea.

The strawberry cream on top of this Strawberry Fruit Pizza is light, not overly sweet and provides the perfect richness and counterbalance to the sweet sugar cookie on the bottom and strawberries on top. I whip heavy whipping cream with a few Tablespoons of my favorite strawberry jam (we make ours homemade using Pomonas Universal Pectin, affiliate link) and a little bit of powdered sugar. You can add more or less sugar depending on how sweet you want your cream. I prefer the cream to be a little less sweet so it balances with the sweetness of the sugar cookie. The strawberry whipped cream is definitely the missing key to my idea of the perfect fruit pizza.

Fruit pizza is so Adaptable to what Fruit you have on hand

This particular fruit pizza recipe is made with strawberries in mind, but one of the things I love about fruit pizza is how adaptable it is. It would pair perfectly with other delicious fruit if you wanted to add blueberries, raspberries or any other favorite fruit for topping. I love it with freshly-picked strawberries because it highlights them so well, but I am also a big believer in adapting what you have in your kitchen and using up produce that is on its last legs.

Strawberry Fruit pizza can be made for a crowd or “personal” sized

Sometimes I want a fruit pizza that I can make for a crowd. Sometimes I like fruit pizza that each of my kids get to decorate or that would be perfect for a kids birthday or family party. I have included both variations of the recipes below. We like making a giant fruit pizza as a beautiful statement for a family Sunday dinner. Sometimes I’ll shape the fruit pizza into a rectangle and decorate as the American Flag on Independence Day. The options are endless. The smaller individual fruit pizzas would be great for a special treat after family pizza night or to freeze and pull out for anytime you have a hankering for a smaller version of fruit pizza.

Sugar Cookie DOugh Tips

One thing about the sugar cookie dough. This dough is a little bit sticky. I like to wet my hands before working with it to shape the dough into a giant circle if you are making a large fruit pizza. You can bake it on a pizza pan or a cookie sheet. Whatever way you choose to go, please line your pan with parchment paper before baking. It will save you  in the long run and helps your cookie bake more evenly on the bottom. The sugar cookie will also spread quite a bit when baking, so be prepared. I also think this cookie tastes best a little under-baked, so don’t wait for the edges to get all brown but pull it out of the oven a little before that happens. One big fruit pizza usually takes about 20 minutes in my oven. The smaller fruit pizzas take about 13 minutes.

As always, the hardest part of this recipe is waiting for the sugar cookie to cool before decorating it. I like to leave it on the pan for about 5-10 minutes to let it set up a little before picking up the parchment paper and moving it to the counter. I’ve found this helps set the cookie and speed up the cooling process. Once it’s cooled you are a mere minutes away from the perfect fruit pizza. Yum!

Strawberry Fruit Pizza

Yield: 1 fruit pizza or 7-8 individual fruit pizzas

Time: 10 minute mix, 20-22 minute bake, 5 minute assemble 

Ingredients:

Cookie Base

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 ⅓ cups flour

Topping:

  • ½ cup heavy whipping cream
  • 2 Tablespoons strawberry jam, your favorite brand
  • 1 Tablespoon powdered sugar (more or less depending on the sweetness of your jam)
  • Strawberries, sliced to decorate the fruit pizza

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a bowl with a mixing attachment or using a hand mixer, whip together the softened butter and sugar until light and fluffy. Add the egg and continue mixing for a few minutes until light and fluffy. Add the vanilla extract and mix again.
  3. In a separate bowl (or straight into the middle of the butter mixture if you don’t like washing two bowls), add the baking soda, salt and cream of tartar. If you put those directly into the butter mixture, mix it up at this time until incorporated. If you are using a separate bowl, add the flour to the bowl and then mix together. 
  4. Add the flour mixture or flour (depending on the method you used) to the creamed butter and mix together until fully combined, about 1 minute.
  5. On a parchment lined baking sheet, mound the dough in the center of the baking sheet. Get your hands wet and press the dough into a thick circle. The more you spread the dough out, the less time it will need to bake. If you are using a pizza pan instead of mounded on a baking sheet, you will want to reduce the baking time to 10-12 minutes.
  6. Bake the cookie base for about 18-22 minutes. The bake time will depend on how spread out your dough is. Pull the cookie out of the oven just before it starts to brown on the edges (or is barely starting to brown).
  7. While the cookie base cools, whip up the topping. In a small bowl and using an electric mixer, whip the heavy whipping cream until stiff peaks are formed. Mix in a few Tablespoons of your favorite strawberry jam. Add a Tablespoon or more of powdered sugar depending on how sweet you like your cream.
  8. Slice fresh strawberries and set aside for topping the pizza.
  9. Once the cookie is cooled, decorate the fruit pizza with the whipped cream topping and strawberries on top. Enjoy!

Variation for Individual Fruit Pizzas:

  1. Follow the recipe through step 4. 
  2. Line two baking sheets with parchment paper.  Mound two scoops of cookie dough on top of each other (see picture). Using a wet hand, lightly press down on the dough. Space cookies four to a pan.
  3. Bake at 350 degrees for 11-13 minutes. Let cool completely before topping. Enjoy!

Recipe Notes: The individual cookies freeze well in a Ziploc bag, so you can make fruit pizza whenever you want.

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

Strawberry Buttermilk Cake

It’s no secret that I love summer strawberry season. Typically I go strawberry picking with my kids around Mother’s Day here in Kentucky. This year it was a little bit late. For the past several years this Strawberry Buttermilk Cake has been my top summer strawberry dessert. Even when we lived in Japan I made sure to find the ingredients to make this amazing cake. It’s the kind of cake that is simple enough to whip up, and has the wow-factor to serve for company. It really is one of my very favorite cakes and something that I have to make every year…or else!

Summer strawberries are the perfect way to welcome in summer. After this long time spent at home, getting outside and picking delicious red, ripe strawberries has done wonders for my spirit. I just hope that I will soon be able to make this cake for friends and not only my family. Who knows, by the time we are able to gather with bigger groups it may be raspberry season and I will be making a Buttermilk raspberry cake. I think many different types of berries would work wonderfully in this cake.

Buttermilk gives this cake a very tender crumb

Strawberry Buttermilk Cake has a very tender crumb. The buttermilk in the batter helps tenderize the gluten in the flour which gives it a soft and light texture. Combined with the baking powder, buttermilk also gives this cake a nice rise. The ingredients are simple and easy to whip up using a stand mixer or a hand mixer. The hardest part of this recipe is just waiting for the cake to bake!

The unique baking Temperature and Time give the strawberries condensed flavor

The baking is where all of the magic happens in this Strawberry Buttermilk Cake. The cake is initially baked at a higher temperature which helps activate the baking powder giving it a nice rise. The temperature is then dropped and it hangs out in the oven for about 50 minutes. This may seem like a long time, but those strawberries need time to react with the heat and sugar to break down into little gooey bites of strawberry jam. The berries create such a condensed, strawberry flavor. They are gooey and delicious giving the perfect flavor to this cake. The strawberries definitely steal the show of this Strawberry Buttermilk Cake, as they should!

I have found that this cake tastes better after it has mostly cooled. Because the strawberries are doing their magic in the oven, to get the full flavor of the berries the cake really does need to cool a bit. This cake stores well covered on the counter for a day or two and it will freeze well if you have any leftover. I like to whip up some heavy whipping cream for topping, but you could also use a can and spray some on too. Whatever you do, go pick yourselves some strawberries and make this Strawberry Buttermilk Cake this weekend. You won’t regret it!

Strawberry Buttermilk Cake

Yield: 1, nine-inch cake

Time: 10 minute mix, 55 minute bake 

Ingredients:

  • 6 Tablespoons unsalted butter, softened
  • 1 cup granulated sugar, plus 2 Tablespoons for topping
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, shaken before poured
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups all purpose flour
  • 1 lb strawberries, tops cut off and sliced in half

Directions:

Butter or grease a cake or springform pan
  1. Preheat the oven to 375 degrees.
  2. In the bowl of a stand mixer using a paddle attachment or in a bowl using a handheld mixer, cream together the softened butter and 1 cup of granulated sugar. Save the 2 Tablespoons of sugar for the top of the cake. Mix on high for a few minutes until nice and creamy.
  3. Add the egg and mix again for 1-2 minutes to incorporate fully. Then add the vanilla extract and mix.
  4. Shake the buttermilk and add ½ cup buttermilk to the mixture. Mix again to combine.
  5. Add the baking powder and salt to the center of the mixture and mix again. I don’t like getting a second bowl dirty, so instead of mixing the dry ingredients together I mix them right in. Be careful that you put them right in the center and mix fully. You don’t want any of the baking powder or salt to accidentally be left out of the recipe on the sides of the bowl or fly out when mixing. This technique may not be for everyone, but it works for me.
  6. Mix in the all purpose flour and mix until combined, about 1 minute.
  7. Grease a 9 inch cake pan or springform pan with a little softened butter or cooking spray.
  8. Dump the cake mixture into the pan and spread with a spatula until even.
  9. Cut up 1 lb of fresh strawberries. Slice the top off the strawberry and then slice the berry in half. Dot the entire cake with strawberries, nestling them as close together as possible in the cake. The more strawberries, the more sweet strawberry flavor.
  10. Sprinkle 2 Tablespoons of sugar all over the top of the strawberries and cake batter.
  11. Bake for 5 minutes at 375 degrees. This higher temperature helps activate the baking powder for a nice rise. After 5 minutes reduce the temperature to 325 degrees and bake for about 50 minutes or until a toothpick inserted comes out clean (with maybe a little strawberry gooeyness clinging to it).
  12. Let cake cool before slicing and serve with a dollop of whipped cream. Enjoy!

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The Best Strawberry Shortcake

Strawberry season has arrived in Kentucky and it is glorious! I scoured the internet searching for a strawberry farm where we could go pick some fresh strawberries and found the perfect little family farm that produced delicious berries and let us fill our bellies and our buckets. Picking fresh berries is one of our favorite summertime activities because we get to be outside, taste the sweetness of fresh berries and get to dream about all the yummy things we will make with our extra buckets of berries.

Strawberry Shortcake: Cake or Biscuit?

One of the desserts that I love to make that really highlights the natural sweetness and flavor of fresh strawberries is strawberry shortcake. Strawberry shortcake is one of those desserts that people often have their own image of in their mind. Is strawberry shortcake more “cakey” or is it more of a “biscuit?” I love it both ways, but today’s recipe is going to focus on the more “biscuit” version. The biscuit version of strawberry shortcake is tender, flaky like pie crust and oh-so-rich. It makes a beautiful backdrop for the star of the show: the strawberry!

Do you like your strawberries with added sugar?

I grate the cold butter right on top of the dry ingredients

Freshly picked strawberries are diced small and then let to rest in the fridge with a little added sugar. How much extra sugar you add is completely up to you! I prefer to let the strawberry really shine and don’t like an overly sweet strawberry shortcake, so I tend to add only a teaspoon or so of sugar. Some people like very sweet, macerated strawberries and will add ¼ cup of sugar to their 1 cup of strawberries. Wherever you fall on the sugar scale, this recipe is so adaptable and delicious either way.

A biscuit-like dough is formed using cold butter that is grated into the flour mixture. You can also clump the butter in with your fingers or a pastry cutter, but grating is my favorite way to get perfect-sized pieces of butter in your dough. Heavy cream is then added to the dry mixture and formed into a ball with a small knead and then shaped into a square. I use a bench knife to cut my biscuits in one quick stroke. You could also use a biscuit cutter. I wouldn’t use a cup because when you twist the cup on the biscuit dough it actually seals off the dough and doesn’t leave enough room for your biscuit to rise (I’ve done a side-by-side comparison, and the difference is very noticeable).

Ready for some melted butter

The dough is then brushed with melted butter and sprinkled with sugar on top and then baked at a high temperature for a short time to really activate the baking powder and get the best rise out of the shortcakes. I reduce the temperature part way through baking for an even bake and no burned bottoms. Once the biscuits are cooled, they are topped with luscious freshly whipped cream and of course, those freshly picked strawberries. 

Strawberries naturally shine in this shortcake. They are the star!

No recipe lets freshly picked strawberries shine like that of strawberry shortcake. They are late spring and early summer bottled up into perfection. I watched my ten-year-old devour this strawberry shortcake and exclaim how delicious it was and thought about how she will have those same summer memories of picking berries and eating strawberry shortcake. This cake makes me understand why the Poky Little Puppy didn’t get any strawberry shortcake. His siblings thought it was that good!

Strawberry Shortcake

Yield: 4-6 strawberry shortcakes

Time: 40 minutes total, 15 minute mix, 15 minute bake, 10 minute preparation

Ingredients:

Shortcake

  • 2 cups (10 oz) all purpose flour
  • 4 Tablespoons granulated sugar, divided (2 Tablespoons in the shortcake and 2 Tablespoons to sprinkle on top after baking) 
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 8 Tablespoons unsalted butter, divided (6 Tablespoons cold butter and 2 Tablespoons melted)
  • ⅔ cup heavy cream, plus 1-2 Tablespoons as needed

Shortcake Topping

  • 1 pint of fresh strawberries, quartered and/or diced
  • 1 cup heavy whipping cream
  • 1 teaspoon-¼ cup sugar (depending on how sweet you like it)

Directions:

  1. Wash and cut the tops off of a pint of fresh strawberries. Cut the strawberries into small pieces. I like them roughly diced. Add 1 teaspoon to ¼ cup of sugar, depending on how sweet you like your strawberries in the shortcake. Let sit in the fridge for an hour or two for the sugar to combine with the berries before serving. You can also press about 25% of the berries against the side of the bowl to help release some juices.
  2. Preheat oven to 450 degrees.
  3. In a bowl, mix together the flour, sugar, salt and baking powder. Use a fork to combine.
  4. Grate 6 Tablespoons of cold butter on top of the flour mixture. You can use your fingers to crumble in the butter, or use a pastry cutter.
  5. Add the heavy cream and gently mix to combine. Add more cream a Tablespoon at a time if the dough is too crumbly. Form into a ball.
  6. On a floured surface, set the ball on the countertop and gently knead 2-3 times. Pat the dough into a square shape, about 1-1 ½ inches thick.
  7. Using a bench knife or large knife, cut the dough into 4 squares or 6 rectangles (depending on how many shortcakes you want).
  8. Spread them apart on a parchment-lined baking sheet. Brush with 1 Tablespoon melted butter and top with 1 Tablespoon sugar.
  9. Bake for 5 minutes at 450 degrees. Quickly pull them out of the oven and lightly brush the remaining 1 Tablespoon of melted butter over the top of the shortcakes and sprinkle the remaining 1 Tablespoon sugar on top. Reduce the oven temperature to 350 degrees. Place the shortcakes back in the oven and bake for 10-12 more minutes. Allow shortcakes to cool completely.
  10. While shortcakes are cooling, whip 1 cup of heavy whipping cream with a handheld or stand mixer. Sweeten according to your taste (I like about 1 teaspoon of sugar…not very sweet. For a sweeter cream use 1-2 Tablespoons of sugar). This whipped cream can be made in advance and kept in the fridge for a few hours.
  11. To assemble the shortcakes: Cut the shortcake in half like you would an english muffin. Place 2 Tablespoons of whipped cream on the bottom half of the shortcake. Top with a Tablespoon of strawberries. Place the top half of the shortcake on top of the strawberries. Add a little extra bit of cream and berries on top of the shortcake for decoration. Enjoy!

Watch me make the Strawberry Shortcake below:

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂