Description
This strawberry shortcake recipe features light and fluffy shortcakes, sweet macerated strawberries, and a generous dollop of whipped cream. It’s a classic dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for shortcakes)
- 6 tablespoons unsalted butter, chilled and cut into cubes
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and 1/2 cup granulated sugar.
- Cut in the chilled butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together milk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.
- Using a 2.5-inch round cutter, cut out shortcakes. Reroll scraps as needed.
- Place shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let cool completely on a wire rack.
- While shortcakes are cooling, prepare the strawberries. In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Gently toss and let sit for at least 15 minutes to macerate.
- In a chilled bowl, whip heavy cream and powdered sugar with an electric mixer until soft peaks form.
- To assemble, split each shortcake in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, top with whipped cream, and then place the top half of the shortcake on top.
Notes
- For extra flavor, brush the tops of the shortcakes with a little milk before baking.
- You can make the shortcakes ahead of time and store them in an airtight container at room temperature for up to 2 days.
- Macerating the strawberries allows them to release their juices, creating a delicious syrup.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with toppings
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg