Ingredients
Scale
- 2 pounds fresh strawberries
- 2 ¼ cups soft wheat self-rising flour White Lily
- 1 cup all purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- ¾ cups granulated sugar, divided
- ¼ cup cold unsalted butter, cut into ¼ inch cubes
- 1 cup whole buttermilk
- 2 teaspoon grated lemon zest (from 1 lemon)
- 1 ⅔ cups heavy whipping cream, divided
- 1 tablespoon vanilla extract, divided
- 1 ¼ tablespoon unsalted butter, melted
- 2 tablespoon sanding sugar
- 1 8 oz cream cheese – softened
- ¼ cup powdered sugar
Instructions
- Hull and halve 1 pound of the strawberries, then set aside. Hull and chop the remaining pound of strawberries to measure 1 cup, setting those aside too.
- Preheat the oven to 400°F and coat a 13- x 9-inch baking sheet with cooking spray. In a large bowl, whisk together self-rising flour, all-purpose flour, salt, and ½ cup of granulated sugar.
- Cut the cold butter into the flour mixture until it resembles pea-sized pieces. Gently fold in buttermilk, lemon zest, ⅔ cup of whipping cream, and 1 teaspoon of vanilla until the mixture just comes together, remaining lumpy. Fold in the reserved chopped strawberries.
- Using a floured ¼-cup measuring cup, scoop rounded dough mounds onto the baking sheet in 3 rows of 6. Brush with melted butter and sprinkle with sanding sugar. Bake until golden brown, about 28 to 32 minutes. Cool for 10 minutes on a wire rack and then transfer to cool completely for about 1 hour.
- In a medium bowl, stir the halved strawberries with the remaining ¼ cup granulated sugar and let it sit for 10 to 15 minutes to release the juices.
- In a separate bowl, mix cream cheese, powdered sugar, and the remaining 2 teaspoons of vanilla together until combined. In another large bowl, beat 1 cup of whipping cream until stiff peaks form, then fold into the cream cheese mixture until just combined.
- Spread the whipped cream and cream cheese mixture over the cooled shortcake, leaving the edges exposed. Top with the strawberry mixture and serve immediately.
Notes
For an even richer flavor, consider using fresh whipped cream instead of store-bought.
Allow the cake to cool completely before adding the cream layer to prevent it from melting.
Add a sprinkle of lemon zest on top for extra freshness and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 21g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.