Strawberry Shortcake
Light and fluffy shortcakes layered with sweet strawberries and whipped cream, the perfect dessert for any occasion.
Ingredients
For the Strawberries:
- 1 pound fresh strawberries hulled and sliced
- 3 tablespoons granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup milk or heavy cream
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prep the Strawberries:
- In a medium bowl, toss the sliced strawberries with sugar and let them sit for 15-20 minutes to release their juices.
Make the Shortcakes:
- Preheat your oven to 400°F (200°C). In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in milk or cream until the dough comes together.
Shape and Bake:
- Drop the dough into 6 equal portions onto a parchment-lined baking sheet. Bake for 12-15 minutes, or until the tops are golden brown. Let cool slightly.
Whip the Cream:
- In a cold bowl, whisk the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble:
- Slice the shortcakes in half. Layer with strawberries and whipped cream, starting with the bottom half of the shortcake, then strawberries, whipped cream, and the top half. Garnish with more whipped cream and strawberries.
Serve:
- Enjoy immediately for the freshest taste!