Classic Strawberry Shortcake
A delightful summer dessert featuring soft, buttery shortcakes layered with sweet, juicy strawberries and fluffy whipped cream.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup 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
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Macerate the Strawberries: Combine sliced strawberries and sugar in a bowl. Set aside to macerate for about 30 minutes.
- Preheat the Oven: While the strawberries are macerating, preheat your oven to 400°F (200°C).
- Mix Dry Ingredients: In a large bowl, mix together the flour, baking powder, and salt.
- Incorporate the Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the Cream and Vanilla: Stir in the heavy cream and vanilla extract until just combined.
- Shape the Shortcakes: Turn the dough onto a floured surface and knead gently. Roll out the dough to about 1-inch thickness and cut it into rounds.
- Bake to Perfection: Place the rounds on a baking sheet and bake for 15-20 minutes or until they are golden brown.
- Assemble Your Delight: Allow the shortcakes to cool slightly, then split them in half. Layer with the macerated strawberries and a dollop of whipped cream on top.
Notes
For optimal freshness, prepare the strawberries and shortcakes in advance, but don’t assemble until just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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