Description
Strawberry Shortcake is a delightful summer dessert featuring fluffy biscuits layered with fresh strawberries and whipped cream, making it perfect for any gathering.
Ingredients
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Heavy cream
- Vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and slice 2 cups of fresh strawberries, toss with 1/4 cup sugar, and let sit for 15 minutes.
- In a bowl, mix 2 cups of flour, 1/4 cup sugar, 1 tablespoon baking powder, and a pinch of salt.
- Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Stir in 1 cup heavy cream until just combined.
- Form dough into rounds on the baking sheet and bake for 15-20 minutes until golden brown.
- Whip 1 cup heavy cream with a splash of vanilla until soft peaks form.
- Slice biscuits in half, layer with strawberries and whipped cream, then serve immediately.
Notes
- For added flavor, incorporate a splash of vanilla extract into the whipped cream.
- Substitute traditional sponge cake with angel food or biscuits for variety.
- Store leftovers in an airtight container; assemble before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg