Strawberry Shortcake
A classic dessert featuring light and fluffy shortcakes layered with sweet strawberries and creamy whipped cream, perfect for summer gatherings.
Ingredients
For the shortcakes
- 2 cups all-purpose flour Make sure to spoon and level the flour for accuracy.
- 1/2 cup granulated sugar This will sweeten the shortcakes.
- 1 tablespoon baking powder Acts as a leavening agent.
- 1/2 teaspoon salt Enhances the flavor.
- 1/2 cup unsalted butter, cold and cubed Use very cold butter for the best texture.
- 1 cup heavy cream This will be mixed into the dough.
- 1 teaspoon vanilla extract For flavoring.
For the strawberry filling
- 4 cups fresh strawberries, hulled and sliced Use fresh strawberries for the best flavor.
- 1/4 cup powdered sugar To mix with strawberries.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into rounds and place on a baking sheet.
- Bake for 15-20 minutes or until golden.
Strawberry Filling
- In a separate bowl, mix the strawberries with powdered sugar and let sit for 10 minutes.
Assembly
- Slice the shortcakes in half, layer with strawberries and whipped cream, and top with the other half.
- Serve and enjoy!
Notes
Serve immediately after assembling for the best experience. You can add extra strawberries and whipped cream on the side when serving.