Description
A classic dessert that combines tender, buttery shortcake with sweet, juicy strawberries and whipped cream.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions
- Prepare the strawberries by combining them with sugar and letting them sit for about 30 minutes.
- Preheat your oven to 425°F (220°C).
- Mix the flour, baking powder, and salt in a large bowl.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the heavy cream and vanilla extract, stirring gently until just combined.
- Turn the dough onto a floured surface, knead gently, then shape and cut out rounds for baking.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Assemble the shortcake by layering strawberries and whipped cream between the baked cakes.
Notes
For best results, let the strawberries sit for a full 30 minutes to create syrup. Avoid overworking the dough for a light texture.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
