Strawberry Shortcake
This delightful Strawberry Shortcake is a classic dessert that features layers of fluffy shortcake, fresh strawberries, and whipped cream. Perfect for any occasion, it’s a sweet way to enjoy fresh strawberries in the summer.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk or electric mixer
- 1 baking sheet
- 1 parchment paper
- 1 mixing spatula
- 1 cooling rack
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, cubed.
- 3/4 cup heavy cream Plus extra for whipping.
- 1 teaspoon vanilla extract
- 3 cups fresh strawberries Sliced.
- 1/4 cup powdered sugar For strawberries.
- 1 cup whipped cream Store-bought or homemade.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well mixed.
- Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir gently until just combined without overmixing.
- Turn the dough out onto a floured surface, knead a few times, and pat it to about 1-inch thickness.
- Cut the dough into circles using a biscuit cutter or glass and place them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Let cool on a wire rack.
- In a bowl, combine the sliced strawberries with powdered sugar and let them sit for about 10 minutes.
- Slice the cooled shortcake in half horizontally, spoon strawberries and their juices onto the bottom half, and add whipped cream.
- Place the top half of the shortcake on, and add more whipped cream and strawberries on top if desired. Serve immediately.
Notes
Feel free to use store-bought shortcakes for a quicker version.
You can customize the recipe by adding other berries or fruits.
Leftovers can be stored in the refrigerator, but the cake may become soggy over time.