Preheat your oven for the fastest and freshest recipe for Easy Strawberry Shortcake topped with pillowy homemade whipped cream and plenty of sliced berries.
When I lived in New York City, Peter Luger Steakhouse held the top spot on my restaurant bucket list. And it took living in the city for four solid years until I finally scored a reservation and made my way from Manhattan to Brooklyn to take on the holy grail of steakhouses.
The thick-cut bacon. The sizzling steaks. The stellar strudel. Sure, it all lived up to the massive hype. But allow me to provide an insider’s take on the real star of the Peter Luger Show: the schlag!
You read that correctly. S-C-H-L-A-G. Rhymes with fog. Tastes like sugary clouds of heavy cream whipped to pillowy perfection.
Luger’s serves every dessert with a side of schlag, which pairs well with pie, cake, strudel, and I’m venturing to say cardboard and/or wallpaper.
And that is what inspired this recipe for Easy Strawberry Shortcake with Whipped Cream.
Imagine a one-bowl biscuit recipe that yields buttery, flaky shortcakes perfect for halving and stuffing with freshly sliced strawberries, and of course, mountains of DIY whipped cream (a.k.a. schlag).
Ready to see these ‘cakes and cream in action? Tune in to the video below!
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For the shortcakes:
- 4 cups sliced strawberries
- 2 Tablespoons sugar
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups heavy cream, plus additional for brushing on shortcakes
- 2 teaspoons decorative sanding sugar (optional)
For the whipped cream:
- 1 cup chilled heavy cream
- 1/4 cup sour cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla extract
- 3- inch circular cookie cutter (optional)
Make the shortcakes:
- Preheat the oven to 425°F with a rack in the middle. Lightly butter a baking sheet.
- In a small bowl, stir together the sliced strawberries with the sugar. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Stir in the heavy cream just until a dough forms. Gather the dough into a ball and knead it on a lightly floured surface one to two times. (Don't over-knead the dough or your biscuits will be tough.)
- Roll out the dough until it's 1/2-inch thick. Using the cookie cutter, cut out 8 shortcakes and transfer them to the baking sheet. (Alternately, you can trim the sides of the dough into a square and then, using a sharp knife, cut the dough into 8 square shortcakes.)
- Brush the tops of the shortcakes with additional heavy cream and then sprinkle them with the sanding sugar (optional). Bake the shortcakes until golden, 15 to 20 minutes, and then transfer them to a rack to cool.
Make the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
Assemble the shortcakes:
- Slice the shortcakes in half and then sandwich the strawberries and whipped cream inside them.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Shortcake recipe adapted from Gourmet.