Description
A classic dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup heavy cream (plus more for whipping)
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries (sliced)
- 1/4 cup powdered sugar (for sweetening strawberries)
- 2 cups whipped cream (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and gently knead it a few times until it comes together.
- Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
- Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
- While the shortcakes are baking, prepare the strawberries by mixing them with powdered sugar and letting them sit to release their juices.
- Once the shortcakes are cool, slice them in half horizontally.
- Layer strawberries and whipped cream between the shortcake halves and on top.
- Serve immediately and enjoy!
Notes
- For extra flavor, add a splash of vanilla extract to the whipped cream.
- You can substitute other berries like blueberries or raspberries for a different twist.
- Shortcakes can be made ahead of time and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: strawberry shortcake, classic dessert, summer dessert, fresh strawberries, easy shortcake recipe