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Strawberry Shortcake Scones made with sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream – summer perfection!
Simple pleasures are the best and the tried and true recipes of old are still hanging in there. I remember my mother making strawberry shortcake in the summers and it was greatly enjoyed by all those who were lucky enough to get a piece. Mom made the shortcake in 8″ rounds so once the strawberries were added and the syrup drizzled, the dessert was served immediately. I like the idea of making smaller shortcakes in individual servings so you don’t have to eat the entire cake in one setting, unless of course you have enough people on hand to help!
Check your local listings for pick-your-own strawberry farms and take the kids on an adventure!
We’re still enjoying our 20 pounds of fresh strawberries picked earlier this week from Miller Farms Market so I just had to make at least one or two desserts. For this recipe slice 4 cups of fresh strawberries and add 1/2 cup of sugar. Toss the berries to coat and set aside to macerate for 10 minutes or until they create wonderful flavorful syrup.
Each component in these Strawberry Shortcake Scones can be made ahead and assembled when needed.
The scones are made in three flakey layers that easily come apart. Between each layer add a heaping spoonful or two of strawberries and top with sweetened whipped cream.
Be sure to use lots and lots of strawberries on each scone. And don’t forget to drizzle the shortcake with strawberry syrup; be generous and serve immediately!
Grocery store strawberries can be hit and miss so here are a few tips for finding the best:
- Look for strawberries with light colored seeds. If the seeds on the outside are dark brown and dried up, the strawberry probably is too.
- Buy local strawberries if at all possible. Less time traveling to your kitchen will yield fresher strawberries, thus better flavor. If you’re buying strawberries from another country they may have been picked before they were fully ripe to survive the long distance commute.
- Look for strawberries that are red all the way to the top. If the top is white, the middle of the strawberry will be too. White strawberry tops yield less flavor.
- Finally, if you can pick your own strawberries at a local farm – go for it!
The deliciously light scone layers soak up the juice and become strawberry deliciousness! Enjoy!
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Strawberry Shortcake Scones
For the scones:
- 1 cup cold whole milk
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 12 tablespoons cold unsalted butter divided
- Turbinado or coarse sugar for topping
For the strawberries:
- 4 cups fresh strawberries sliced
- ½ cup granulated sugar
For the whipped cream:
- 1 cup cold whipping cream
- 2 tablespoons powdered sugar
To prepare the scones:
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
- Lightly flour a clean work surface and gently roll the dough out into a 24x10" rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips (24 inches long and slightly more than 3 inches wide.)
- Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently.
- Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes great.
- Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove to a rack to cool.
To prepare the strawberries:
- Toss the strawberries with sugar and set aside for about 10-15 minutes.
To prepare the whipped cream:
- Beat the cream on high until very soft peaks form. Add the powdered sugar and beat until blended and soft creamy peaks are formed.
- To serve, split the scones and layer with the strawberries and juices. Top with whipped cream and drizzle with more juice if desired.
Here are a few more favorite strawberry recipes you might also like:
Strawberry Breakfast Cake made with fresh juicy strawberries tucked into a moist sour cream batter. Not overly sweet, this cake is terrific served for breakfast, brunch or as a light dessert. Click HERE to get the recipe.
Strawberry Shortcake Ice Cream – don’t let summer pass you by without making this luscious, rich vanilla ice cream with ribbons of fresh strawberry sauce and crushed shortbread cookies throughout. Click HERE to get the recipe.
Strawberry Biscuit Wedges – a lightly sweet buttermilk biscuit stuffed with ripe strawberries and drizzled with a simple icing. You’ll love the soft biscuit texture, crispy sweet top and the pops of strawberry flavor in every bite! Click HERE to get the recipe.
Happiness is fresh fruit and I can’t wait to pick blueberries, blackberries and raspberries too! Hope you have a wonderful week. It’s hot here in Virginia and summer is coming fast. Enjoy! Thanks so much for stopping by.
Published June 2015, updated April 2019