Strawberry Shortcake
A nostalgic dessert featuring juicy strawberries nestled between fluffy, buttery biscuits topped with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions
- Macerate the strawberries: In a bowl, combine strawberries and sugar. Let sit for 30 minutes to release their juices.
- Preheat the oven to 425°F (220°C).
- Prepare the dry ingredients: In another bowl, mix flour, baking powder, and salt. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs.
- Combine wet ingredients: Stir in heavy cream and vanilla extract until just combined.
- Shape the dough: Turn the dough onto a floured surface and knead gently. Roll out and cut into rounds.
- Bake the shortcakes: Place the rounds on a baking sheet and bake for 12-15 minutes, or until golden.
- Cool and slice the shortcakes.
- Assemble and serve: Layer the sliced strawberries and whipping cream between the halves and on top.
Notes
For extra flaky shortcakes, ensure the butter is very cold. Leftovers can be stored for up to 2 days at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/strawberry-shortcake-recipe/