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Fresh Strawberry Shortcake with Whipped Cream

Est. Cost: $8.00 | $1.33 per person

AmericanEasyPrep: 20 minCook: 20 minServes: 6

Classic homemade shortcakes topped with macerated strawberries and billowy fresh whipped cream.

Ingredients

  • 1 lb Red Ripe Strawberries, hulled and sliced (On Sale: 2/$7)

  • 2 cups Bowl & Basket Flour (On Sale: $1.99)

  • 1/2 cup Bowl & Basket Cane Sugar (On Sale: $2.99)

  • 2 Grade A Large Eggs (On Sale: 2/$4)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 6 tbsp cold butter, cubed

  • 1/3 cup heavy cream

  • 1 cup heavy whipping cream

  • 1 tsp vanilla extract

Directions

Step 1: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2: Hull and slice strawberries. Toss with 3 tablespoons sugar and let sit to macerate while you make the shortcakes.

Step 3: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.

Step 4: Cut cold butter into the flour mixture until it resembles coarse crumbs.

Step 5: Beat 1 egg with 1/3 cup heavy cream. Stir into flour mixture until just combined.

Step 6: Pat dough to 3/4 inch thick and cut into 6 rounds with a biscuit cutter.

Step 7: Place on baking sheet. Beat remaining egg and brush tops.

Step 8: Bake for 15-18 minutes until golden brown.

Step 9: Whip 1 cup heavy cream with remaining sugar and vanilla until stiff peaks form.

Step 10: Split shortcakes, layer with strawberries and whipped cream, and serve.

Chef's Tip: Make sure your butter is very cold for the flakiest shortcakes.

Serve with A cup of coffee or iced tea.

Sale Prices Valid March 29, 2026 to April 4, 2026

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