Description
A classic summer dessert with fluffy cake, fresh strawberries, and whipped cream that’s both light and sweet! Perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 2/3 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 lbs fresh strawberries (sliced)
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Prepare the strawberries: In a bowl, toss the sliced strawberries with 1/4 cup sugar. Let them sit for 30 minutes to release their juices.
- Make the shortcake: Preheat the oven to 425°F (220°C). In a large bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk milk, egg, and vanilla. Add to the dry ingredients, mixing until just combined. Do not overmix.
- Bake: Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Let cool.
- Whip the cream: In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Slice the shortcakes in half. Layer with macerated strawberries and whipped cream. Place the top layer of the shortcake and add more strawberries and whipped cream.
Notes
- For extra flavor, add a splash of lemon juice to the strawberries.
- If you prefer, substitute store-bought biscuits to save time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 shortcake
- Calories: 430
- Sugar: 24g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg