Description
A delightful and easy-to-make strawberry shortcake recipe that combines fresh strawberries, fluffy shortcakes, and whipped cream.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk (for brushing)
- Whipped cream for serving
Instructions
- In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat and let sit for about 30 minutes to macerate.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Cut out rounds using a biscuit cutter or a glass and place them on the prepared baking sheet.
- Brush the tops of the shortcakes with milk. Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
- To assemble, slice the shortcakes in half horizontally. Spoon some of the macerated strawberries onto the bottom half, add a dollop of whipped cream, and place the top half back on. Serve immediately.
Notes
- For a richer flavor, try adding a teaspoon of lemon zest to the strawberry mixture.
- You can also substitute the whipped cream with vanilla ice cream for a delicious twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg