Filling
1 ½ packages (16 oz each) Driscoll’s Strawberries, hulled and quartered
2 cups heavy cream
1 tsp vanilla extract
¼ cup sugar
Shortcake
10 tbsp chilled unsalted butter, cut into small pieces, plus more for pans
3½ cups all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
1¾ cups heavy cream
Prep Time: 40 min
Cook Time: 25 min
Servings: 8
1 Preheat oven to 375° F.
2 Grease insides of 3 (8") round cake pans with butter.
3 To make dough, mix flour, sugar, baking powder, baking soda, and salt in a food processor or large bowl.
4 Add butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs.
5 Add heavy cream and pulse or stir with a fork, just until moistened. Do not over mix.
6 Transfer dough to a lightly floured surface. Gather dough into a large ball and gently knead until smooth, about 5 turns.
7 Divide dough into 3 equal pieces. Press each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible.
8 Bake 25 minutes, or until golden.
9 Cool 5 minutes, then transfer to wire racks to cool completely.
10 To make filling, beat heavy cream and vanilla extract with an electric mixer until soft peaks form. Add sugar while beating and continue to beat just until stiff peaks form.
11 Place one cake layer on a serving plate and top evenly with about one third of strawberries and about one third of whipped cream. Repeat for the next two layers, leaving a 1" border around edges on the top layer.
12 Top with remaining strawberries in a mound. Serve immediately and enjoy!
To learn more about Driscoll’s, visit www.driscolls.com
