A Classic Strawberry Shortcake

7 steps · 45 min total

1. 01

   Macerate Berries, Mix Dry Ingredients

   In a medium bowl, stir the 3 cups strawberries with 1 tablespoon sugar. Set them aside to macerate while you prepare the shortbread.

   In a separate, larger bowl, whisk together the 2 tablespoons sugar, 1 cup all-purpose flour, and 1/4 teaspoon baking powder for the shortbread.

2. 02

   Cut in Margarine

   Using a pastry blender or your fingertips, cut the 1/4 cup margarine into the dry ingredients. Work it in until the mixture resembles coarse crumbs, with some pea-sized pieces of margarine still visible throughout.
3. 03

   Combine Wet and Dry Ingredients

   In a small bowl, whisk together the 2 tablespoons egg and 1/3 cup non-fat milk.

   Add this wet mixture all at once to the dry ingredients. Stir gently with a fork or wooden spoon until just moistened; be careful not to overmix.

4. 04

   Fill Ramekins

   Divide the shortbread dough evenly among 4 greased 6-ounce ramekins. Spread the dough to the edges, building up the sides slightly to create a small well in the center of each.
5. 05

   Bake and Cool Shortbread

   Bake the shortbread in a preheated oven for 10 to 13 minutes. You're looking for the tops to be lightly golden and a toothpick inserted near the center to come out clean.

   Let the shortbread cool in the ramekins for 10 minutes before you try to remove them.

6. 06

   Assemble Shortcakes

   Carefully remove the cooled shortbread from the ramekins. Slice each one horizontally into 2 layers.

   In a small bowl, combine the 1/2 cup heavy whipping cream, 3/4 cup sugar, and 1/4 teaspoon vanilla extract. Beat with an electric mixer until it forms a heavy, stable whipped cream; this should take about 5 minutes.

   To assemble, spoon some of the macerated strawberries and whipped cream onto the bottom layer of each shortbread. Top with the second shortbread layer, then add more fruit and whipped cream over the top.

7. 07

   Serve Shortcakes

   Serve the shortcakes immediately. If you're doubling the recipe, you can bake the shortbread in an 8-inch round cake pan for 20 to 30 minutes instead of individual ramekins.