1937 Strawberry Shortcake
Step back in time with the 1937 Strawberry Shortcake, a vintage dessert that’s as timeless as it is indulgent. This recipe combines buttery, tender homemade biscuits with succulent macerated strawberries and fluffy vanilla-scented whipped cream for a classic treat that’s utterly irresistible. The biscuits are quick to make, with a flaky texture thanks to cold butter and a light touch when mixing the dough. Fresh strawberries are sweetened naturally as they release their juices, creating the perfect topping, while the whipped cream adds a cloud-like finish. Perfect for summer gatherings, celebrations, or simply satisfying a nostalgic craving, this dessert highlights the beauty of simplicity done right.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter
- 0.67 cup Whole milk
- 4 cups Fresh strawberries, hulled and sliced
- 0.33 cup Granulated sugar (for macerating strawberries)
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gradually add the milk, stirring until just combined to form a dough. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
Using a 2 1/2-inch round cutter, cut out biscuits and place them onto the prepared baking sheet. Gather and re-roll the scraps as needed.
Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool slightly.
While the biscuits bake, toss the sliced strawberries with 1/3 cup granulated sugar in a medium-sized bowl. Let the mixture sit for 15 minutes to macerate and release juices.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
To assemble, slice each shortcake biscuit in half horizontally. Spoon a generous layer of macerated strawberries and their juices onto the bottom half.
Top the strawberries with a dollop of whipped cream and place the top half of the biscuit over the filling.
Serve immediately, garnished with additional strawberries or whipped cream if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
