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Classic Strawberry Shortcake

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This delightful strawberry shortcake features fluffy biscuits, juicy macerated strawberries, and fluffy whipped cream, perfect for warm weather gatherings.

Ingredients

Scale
  • 2 cups of fresh strawberries, sliced
  • 1/4 cup of sugar
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, cubed
  • 1 cup of heavy cream
  • 1 teaspoon of vanilla extract
  • Whipped cream for serving

Instructions

  1. Preheat your oven to 400°F (200°C). In a bowl, combine the sliced strawberries and sugar. Let them sit and macerate, allowing the sugar to coax out their natural juices — this will create a delicious syrup for your cake!
  2. Mix together the flour, baking powder, and salt in a separate bowl. This is your dry mixture that will form the base of your cake.
  3. Cut in the cubed butter into the flour mixture using a pastry cutter or your fingers, until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract into the butter-flour mixture until a dough forms. Be careful not to overmix.
  5. Turn dough onto a floured surface and knead briefly, just enough to bring it together. Roll out the dough to about 1 inch thick and cut out circles.
  6. Bake for about 15-20 minutes or until they are golden brown.
  7. Assemble by carefully slicing the shortcakes in half, layering each bottom half with macerated strawberries and a dollop of whipped cream before placing the top half back on. Serve immediately and enjoy!

Notes

For a refreshing twist, serve with vanilla ice cream or chilled lemonade. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-shortcake-2/

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