Description
A delightful dessert capturing the essence of summer with fresh strawberries, sweet cream, and fluffy shortcakes.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 2 cups all-purpose flour
- 1/4 cup sugar (for shortcakes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine sliced strawberries and 1/4 cup sugar. Set aside to macerate for at least 30 minutes.
- Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla extract until just combined.
- Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into rounds using a biscuit cutter. Place rounds on a baking sheet and bake for 15-20 minutes until golden brown.
- Allow shortcakes to cool slightly before slicing in half. Layer each shortcake with macerated strawberries and a dollop of whipped cream before serving.
Notes
Use fresh strawberries for best flavor. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 20g
- Sodium: 265mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg