Description
A classic dessert made with layers of sweet biscuits, fresh strawberries, and whipped cream.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry blender or fingers until mixture resembles coarse crumbs.
- Stir in milk and vanilla extract just until dough comes together.
- Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick rectangle and cut out shortcakes using a biscuit cutter.
- Place shortcakes on prepared baking sheet and bake for 12-15 minutes, or until golden brown. Cool on wire rack.
- Meanwhile, combine sliced strawberries and 1/4 cup sugar in a bowl. Let sit for 30 minutes to macerate.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, slice the cooled shortcakes in half horizontally. Layer with strawberries and whipped cream, then top with the other half of the shortcake. Add more strawberries and cream on top if desired.
Notes
- Use very cold butter for the flakiest shortcakes.
- Let the strawberries macerate well for best flavor.
- Shortcakes can be made a day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 20g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
