Strawberry Shortcake
A delightful dessert made with fresh strawberries, creamy whipped topping, and fluffy shortcakes, perfect for any occasion.
Ingredients
Strawberry Mixture
- 2 cups sliced strawberries Use fresh, ripe strawberries for the best flavor.
- 1/4 cup sugar
Whipped Cream
- 1 1/2 cups heavy cream For sweeter whipped cream, adjust powdered sugar to taste.
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Shortcake
- 2 cups all-purpose flour For a gluten-free version, substitute with gluten-free blend.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed Ensure butter is cold for a flakier texture.
- 3/4 cup milk
Instructions
Prepare Strawberries
- In a bowl, mix sliced strawberries with 1/4 cup sugar and let it sit.
Make Whipped Cream
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Make Shortcakes
- Preheat the oven to 425°F (220°C). In a large bowl, combine flour, baking powder, salt, and cold butter. Mix until crumbly.
- Stir in milk until just combined.
- Turn the dough onto a floured surface and knead gently. Roll out and cut out circles.
- Place on a baking sheet and bake for 12-15 minutes until golden.
- Let cool, then slice the shortcakes in half.
Assemble and Serve
- Layer strawberries between and on top of shortcakes, adding whipped cream.
- Serve and enjoy!
Notes
Store leftover Strawberry Shortcake in the refrigerator. Keep shortcake, strawberries, and whipped cream separate to maintain texture. Sliced shortcakes can be stored in an airtight container for up to 2 days.