Description
A classic dessert featuring layers of tender shortcake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add heavy cream and vanilla extract; stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat into a 1-inch thick circle and cut into rounds using a biscuit cutter.
- Place on a baking sheet and bake for 12-15 minutes until golden.
- While the cakes cool, prepare the strawberries by mixing them with powdered sugar and letting them sit.
- Whip the heavy cream until stiff peaks form.
- Assemble by slicing the shortcakes in half, layering with strawberries and whipped cream.
- Top with the other half and a dollop of whipped cream and strawberries.
Notes
- For variations, consider adding lemon zest to the shortcake for a citrus flavor.
- For plating, use a ring mold for neat presentation.
- Garnish with mint leaves for added color.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry shortcake, dessert, baking, summer dessert