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A Berry Sweet Classic from Williams-Sonoma® and American Girl


Strawberry shortcakes are great for a party. Set out a plateful of tender shortcakes and bowls of sliced strawberries and whipped cream, and invite your friends to put together their own “berry” delicious desserts!


Makes 6 servings


  • 2 cups all-purpose flour
  • ¼cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into small cubes
  • ¾cup heavy cream


  • 1 pound fresh strawberries
  • 1 to 2 tablespoons granulated sugar


  • 1 cup cold heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for serving
  1. To make the shortcakes, preheat the oven to 375°F. Line a cookie sheet with a piece of parchment paper.
  2.  In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly blended. Add the butter cubes. Using a pastry blender or 2 butter knives, cut the butter into the dry ingredients until the mixture looks like coarse crumbs, with some chunks the size of peas. Pour in the cream and stir with a wooden spoon until the dough starts to come together.
  3. Sprinkle a work surface with flour. Turn the dough out of the bowl and onto the floured surface and pat it into a disk. Roll it out with a rolling pin, giving the disk a quarter turn now and then, into a round slab that's 1 inch thick. Pat the sides to make them neat. Use a 3-inch biscuit cutter to cut out 4 rounds. Gather the dough scraps, roll them out just as you did before, and cut out 2 more rounds.
  4. Set the dough rounds on the prepared cookie sheet, evenly spacing them apart. Bake until the shortcakes are golden brown on top, 18 to 20 minutes. Remove the cookie sheet from the oven and set it on a wire rack. Let the shortcakes cool while you prepare the strawberries.
  5. To prepare the strawberries, put the berries on a cutting board. Cut out the stem and core from the center of each berry and cut the berries into wedges. Put the sliced berries in a medium bowl and sprinkle with the granulated sugar (the amount of sugar depends on how sweet the berries are—taste one!). Let the berries stand for 10 minutes.
  6. To make the whipped cream, in a large bowl, using an electric mixer, beat the cream, granulated sugar, and vanilla on low speed until the cream begins to thicken and no longer splatters, about 2 minutes. Raise the mixer speed to medium-high and continue to beat until the cream forms peaks that droop slightly when the beaters are lifted (turn off the mixer first!), about 3 minutes.
  7. Split each cooled shortcake in half horizontally. Place the shortcake bottoms, cut side up, on serving plates and spoon the strawberries on top, dividing them equally. Add a big spoonful of whipped cream and top with the shortcake tops. Put the powdered sugar in a fine-mesh sieve, hold it over each shortcake, and tap the side of the sieve to dust the shortcake with sugar. Serve right away.

Excerpted from American Girl Baking cookbook. American Girl Publishing, 2016. All rights reserved.
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl

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