Description
A classic dessert that blends tender shortcakes with ripe strawberries and whipped cream, perfect for summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Mix the flour, granulated sugar, baking powder, and salt in a large bowl.
- Add the cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
- Combine the heavy cream gently until just combined.
- Shape the dough onto a floured surface and knead gently; roll it out to about 1-inch thick, then cut into rounds.
- Bake for 12-15 minutes, or until golden brown.
- Prepare the sliced strawberries with powdered sugar and vanilla, letting them macerate for 10 minutes.
- Assemble by slicing the baked shortcakes in half, filling them with strawberries and whipped cream (if desired), and topping with the other half.
Notes
For a lighter version, substitute Greek yogurt for the heavy cream in the shortcake. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American