Description
A delightful dessert featuring layers of strawberry, whipped cream, and biscuit-like cake.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for cake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine sliced strawberries and 1/4 cup sugar. Let sit for 30 minutes to macerate.
- In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add heavy cream and mix until just combined.
- Turn the dough onto a floured surface and gently knead a few times.
- Roll out to 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 15-20 minutes until golden.
- While the cakes cool, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.
- Assemble the shortcakes by slicing them in half, layering with strawberries and whipped cream, and topping with the other half.
Notes
- For added flavor, you can incorporate lemon zest into the cake batter.
- Consider using a mix of berries for a varied flavor profile.
- Serve with a sprig of mint for garnish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry shortcake symphony, dessert, cake, strawberries, whipped cream