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Strawberry Shortcake

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A delightful dessert featuring fluffy shortcakes layered with sweet, macerated strawberries and whipped cream.

Ingredients

Scale
  • 2 cups strawberries, hulled and sliced
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Macerate the Strawberries: In a bowl, combine strawberries and sugar; set aside to macerate.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C).
  3. Mix Dry Ingredients: In a large bowl, mix flour, baking powder, and salt.
  4. Cut in the Butter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  5. Combine with Milk: Stir in the milk until just combined.
  6. Shape the Dough: Turn the dough onto a floured surface and knead gently; roll out to 1-inch thickness and cut into rounds.
  7. Bake to Perfection: Place shortcakes on a baking sheet and bake for 15-20 minutes until golden.
  8. Whip the Cream: Whip the cream with powdered sugar and vanilla until soft peaks form.
  9. Assemble the Shortcakes: Split shortcakes in half, layer with strawberries and whipped cream, then replace the top.

Notes

Serve fresh shortcakes for the best texture. Leftovers can be stored separately in the fridge for up to 2 days.

Nutrition

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