Strawberry Shortcake
A classic summer treat with flaky shortcake, sweetened strawberries, and freshly whipped cream, perfect for any occasion.
Ingredients
- 1 pound fresh strawberries hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcake)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cut into cubes
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoon powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix sliced strawberries with ¼ cup sugar. Set aside to macerate for 30 minutes.
- In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt. Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
- Add the milk and vanilla extract, stirring until just combined.
- Turn the dough onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Cut it into rounds using a biscuit cutter.
- Place the shortcakes on a baking sheet and bake for 12-15 minutes or until golden brown.
- While the shortcakes bake, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, split the shortcakes in half. Spoon the macerated strawberries over the bottom half, top with whipped cream, and place the other half on top. Serve immediately.
Notes
- Make Ahead: Prepare the shortcakes ahead of time and store them in an airtight container for up to 2 days. The strawberries and whipped cream can be made a few hours before serving.
- Customizing the Flavor: Add a dash of cinnamon or almond extract to the shortcake dough for a unique flavor. You can also use other berries like raspberries or blueberries for variation.
- Serving Suggestions: Layer the shortcake with strawberries and whipped cream. You can serve the shortcake in individual bowls, topped with extra strawberries and a drizzle of syrup.
- Allergy-Friendly Options: For a dairy-free version, substitute dairy milk with almond or coconut milk, and use a dairy-free butter alternative. You can also use coconut whipped cream instead of heavy cream for a dairy-free topping.
- Storage Tips: Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Store whipped cream separately in the fridge.