Union County Famous Strawberry Shortcake Recipe 🍓🍰

Ingredients:

For the Strawberries

  • 4 cups fresh strawberries, hulled and sliced
     

  • ½ cup sugar (adjust to taste)
     

For the Shortcake

  • 2 cups all-purpose flour
     

  • ¼ cup sugar
     

  • 1 tablespoon baking powder
     

  • ½ teaspoon salt
     

  • ½ cup cold butter, cubed
     

  • ⅔ cup whole milk
     

  • 1 teaspoon vanilla extract
     

For the Whipped Cream

  • 1 cup heavy whipping cream
     

  • 2 tablespoons powdered sugar
     

  • 1 teaspoon vanilla extract
     

 

Directions:

Prep the Strawberries:

  1. In a bowl, mix the sliced strawberries with sugar. Let them sit for at least 30 minutes to get nice and juicy.
     

Make the Shortcakes:
2. Preheat your oven to 425°F.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut in the cold butter with a pastry cutter (or your fingers) until the mixture resembles coarse crumbs.
5. Stir in milk and vanilla just until combined, don’t overmix.
6. Drop 6–8 spoonfuls of dough onto a parchment-lined baking sheet.
7. Bake for 12–15 minutes or until golden brown. Let cool slightly.

Whip it Up:
8. While the shortcakes bake, whip the cream with powdered sugar and vanilla until soft peaks form.

Time to Assemble:

Slice a shortcake in half, spoon on those sweet strawberries (juices and all), and pile on the whipped cream. Top with the other half of the biscuit and add a little extra whipped cream and berries—because why not?

🍓 Pro Tip: For an extra summery touch, drizzle with a little balsamic glaze or add a sprig of fresh mint.

This strawberry shortcake is sunshine on a plate - sweet, fresh, and perfect for every picnic, potluck, or backyard evening.

*This is from the Mitchells' Berries and Blooms