Description
A classic dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups Fresh strawberries (sliced)
- 1/4 cup Granulated sugar (divided)
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (cold, cubed)
- 1 cup Milk (cold)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
- In a bowl, combine sliced strawberries with 2 tablespoons of sugar and let sit for 30 minutes.
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix together flour, baking powder, salt, and the remaining sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the cold milk until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.
- Cut into rounds and place on a baking sheet. Bake for 15-20 minutes or until golden brown.
- While the cakes cool, whip the heavy cream with vanilla extract and remaining sugar until soft peaks form.
- To assemble, slice the shortcakes in half, layer with strawberries and whipped cream, then top with the other half.
Notes
- You can substitute strawberries with other berries if desired.
- For a richer flavor, add a splash of vanilla extract to the whipped cream.
Keywords: strawberry shortcake, summer dessert, fresh strawberries, easy dessert, cake recipe