Description
A delightful and classic dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar (for strawberries)
- 1 cup heavy cream (for whipped cream)
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix flour, granulated sugar, baking powder, and salt.
- Add cold butter and mix until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out to about 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 15-20 minutes until golden brown.
- While the shortcakes are baking, mix sliced strawberries with powdered sugar and let sit.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once shortcakes are cool, slice them in half, layer with strawberries and whipped cream, and serve.
Notes
- For best results, use fresh strawberries.
- Shortcakes can be made a day in advance and stored in an airtight container.
- Feel free to adjust the sweetness of the whipped cream to your taste.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg