Description
A classic and delightful Strawberry Shortcake recipe featuring tender homemade shortcakes topped with fresh sliced strawberries and fluffy whipped cream. Perfect for a refreshing dessert or afternoon treat that serves about eight people.
Ingredients
Scale
Strawberries
- 1 lb fresh strawberries
Shortcake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold)
- 1 cup heavy cream
- 1 tsp vanilla extract
Whipped Cream
- Additional heavy cream (for whipping)
- Granulated sugar (to taste, about 2 tbsp)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the shortcakes.
- Prepare the Strawberries: Rinse the fresh strawberries thoroughly and slice them evenly to be used as a topping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure all dry ingredients are combined.
- Cut in Butter: Incorporate the cold, unsalted butter into the dry ingredients by cutting it in until the mixture resembles coarse crumbs, which will give the shortcakes a tender texture.
- Combine Wet and Dry: In a separate bowl, blend the heavy cream and vanilla extract, then slowly fold this wet mixture into the dry ingredients until a dough forms.
- Bake the Shortcakes: Drop spoonfuls of the dough onto a baking sheet spaced apart. Bake for 15-20 minutes or until the shortcakes turn golden brown and cooked through.
- Whip the Cream: While the shortcakes bake, whip additional heavy cream with granulated sugar until soft peaks form for a light and fluffy topping.
- Serve: Slice or split the warm shortcakes and layer them with sliced strawberries and freshly whipped cream. Serve immediately for the best flavor and texture.
Notes
- Use cold butter and heavy cream to achieve the best flaky texture in the shortcakes.
- Adjust sugar in whipped cream to your desired sweetness.
- For extra flavor, you can macerate the strawberries with a tablespoon of sugar for about 10 minutes before serving.
- Serve shortcakes warm for optimal taste and texture.
