Description
A classic dessert that features layers of fluffy shortcake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups fresh strawberries
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine sliced strawberries and granulated sugar. Toss to coat and let sit for 30 minutes to macerate.
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine flour, baking powder, and salt. Mix well.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add heavy cream gradually and stir until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick round.
- Cut into rounds using a biscuit cutter and place on a baking sheet.
- Bake for 15-20 minutes or until golden brown. Allow to cool.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, slice shortcakes in half. Layer with macerated strawberries and whipped cream. Top with the other half and additional strawberries and cream.
Notes
- For best results, use fresh, ripe strawberries.
- You can substitute heavy cream with whipped topping if desired.
- Shortcakes can be made ahead and stored in an airtight container.
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: strawberry shortcake, classic dessert, fresh strawberries, whipped cream, summer dessert