Description
A classic dessert featuring layers of fluffy shortcake, sweet macerated strawberries, and whipped cream.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream, plus extra for whipping
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar (for whipped cream)
Instructions
- In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let sit for about 30 minutes to macerate.
- Preheat the oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until just combined. Do not overmix.
- 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 out rounds using a biscuit cutter.
- Place the rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Allow to cool slightly.
- While the shortcakes are baking, whip the remaining heavy cream with the powdered sugar until soft peaks form.
- To assemble, slice the shortcakes in half horizontally. Layer the bottom half with macerated strawberries, add a dollop of whipped cream, and then place the top half back on. Serve immediately.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt in the whipped cream.
- For added flavor, mix in a teaspoon of lemon zest with the strawberries before macerating.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg