Pastry-Style Strawberry Shortcake
📜 Collection: PatsyCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A unique, old-fashioned strawberry shortcake with a rich, tender, almost cookie-like texture. This pastry-style base is made with butter and powdered sugar, perfect for individual servings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | None | 8-10 individual shortcakes |
🔪 Key Equipment
- Large bowl
- Pastry blender
- Cookie cutter
- Baking sheet
- Individual molds or muffin tins
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | sifted |
| 1 cup | Icing Sugar | powdered sugar |
| 1 tsp | Baking Powder | see note |
| ¼ tsp | Salt | none |
| 1/2 cup | Sweet Butter | cold and cubed |
| 1/2 cup | Shortening | cold and cubed |
| 2 | Eggs | beaten |
| 1 tsp | Vanilla | none |
For Serving
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Cream | whipped |
| As needed | Strawberries | fresh |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat your oven to 400°F. Grease individual molds or a baking sheet.
- In a big bowl, sift together the 2 cups flour, 1 cup icing sugar, 1 tsp baking powder, and ¼ tsp salt.
Step 2: Cut in Fats and Form Dough
- Add the 1/2 cup sweet butter and 1/2 cup shortening (cold and cubed) to the flour mixture. Using two knives in a crisscross motion or a pastry blender, cut the fat into the flour until the mixture resembles coarse crumbs.
- Make a well in the center. Add the 2 eggs (beaten) and 1 tsp vanilla.
- Use a fork to gradually mix the ingredients until a soft dough forms.
Step 3: Shape and Bake
- Turn the dough out onto a lightly floured surface and gently bring it together.
- Roll or pat the dough out and either cut into rounds with a cookie cutter or press into your prepared molds. Place on a baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden and fragrant.
- Let cool slightly, then serve warm by filling with whipped cream and fresh strawberries.
💡 Make-Ahead & Storage: Shortcake dough can be cut into rounds and frozen on a baking sheet before baking; store in a freezer bag for up to 1 month.
Original Recipe Scan
