Strawberry Shortcake
A delightful dessert made with fresh strawberries, fluffy shortcakes, and rich whipped cream, perfect for any occasion.
Ingredients
For the strawberries
- 2 cups sliced fresh strawberries Use fresh, ripe strawberries for the best flavor.
- 1/4 cup granulated sugar For macerating the strawberries.
For the shortcakes
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/4 cup granulated sugar For the shortcakes.
- 1 tablespoon baking powder For leavening.
- 1/2 teaspoon salt Enhances flavor.
- 1/4 cup unsalted butter, cold and cubed Ensure butter is cold for flakiness.
- 3/4 cup heavy cream Whipped cream for topping can also be used.
- 1 teaspoon vanilla extract Add to cream for richer flavor.
- to taste Whipped cream for topping Chill bowl and beaters for best results.
Instructions
Preparation
- In a bowl, combine sliced strawberries and 1/4 cup of sugar; let sit for 30 minutes to release juices.
- Preheat the oven to 425°F (220°C).
- In another bowl, mix flour, 1/4 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla until just combined.
Baking
- Turn the dough onto a floured surface and knead gently. Roll out and cut into rounds.
- Place the rounds on a baking sheet and bake for 12-15 minutes until golden.
Assembly
- To assemble, split the shortcakes, spoon strawberries and juices over the bottom half, add whipped cream, and cover with the top half. Serve immediately.
Notes
Store leftover Strawberry Shortcake in an airtight container in the refrigerator. Keep components separate until ready to serve to maintain texture. Shortcakes are best consumed within 3 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 44gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 200mgFiber: 1gSugar: 15g