Free shipping over $150 exclusive to members only. (Sign up for a free account now)

Fresh & Fluted Strawberry Shortcake

Dessert

Main Ingredient: Strawberries
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 8-10
Recipe by: Lodge Cast Iron

Ingredients

Shortcake
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, very cold
⅔ cup whole milk
1 egg
¼ teaspoon vanilla extract
Whipped Cream
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Strawberry Topping & Drizzle
2 pounds fresh strawberries, stems removed and sliced
¼ cup sugar plus 1 tablespoon, divided
½ teaspoon lemon juice
¼ teaspoon vanilla extract

Share

PRINT RECIPE

Main Ingredient: Strawberries
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 8-10
Recipe by: Lodge Cast Iron

Rate Recipe

Preheat oven to 190°C.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Grate very cold butter with a box grater and mix it into the flour mixture until evenly distributed. The dough should resemble wet sand. In a separate bowl, whisk together milk, vanilla extract, and egg. Slowly add wet ingredients to the dry ingredients until just combined.
Spray Baker’s Joy evenly around the flutes of your pan. Spread the batter in the bottom of the pan and smooth the top with a rubber spatula. The batter will be quite thick, you may need to dollop the batter into the pan and spread from there. Then, gently tap the pan on a sturdy surface to remove any air pockets.
Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean.
While the shortcake is baking, combine sliced strawberries, sugar, lemon juice, and vanilla extract. Stir to combine and let rest. Reserve half of the strawberries for garnish. With the remaining strawberries and accumulated syrup, add the remaining tablespoon of sugar and blend until very smooth. Set aside.
For the whipped cream, place heavy cream, mixing bowl, and beaters in the freezer for 10 minutes. Once cold, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form.
Remove the cake from the oven and let cool for a few minutes in the pan, then turn out on a wire rack. Let the cake cool completely before serving.
To assemble, add cut strawberries to the center of the cake. Cut slices, top with strawberries, drizzle with strawberry puree, and dollop with fresh whipped cream.