Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated 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 tablespoon vanilla extract
- Whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sliced strawberries and sugar. Toss gently to coat and set aside for 15 minutes to macerate.
- In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir until the dough just comes together.
- Lightly flour your work surface and turn the dough out. Knead gently a few times, then roll out to about 1-inch thick. Cut out rounds with a biscuit cutter.
- Arrange the rounds on a baking sheet and bake for 12-15 minutes, until golden brown.
- Once cooled slightly, slice each shortcake in half, layer with macerated strawberries and whipped cream, and serve.
Notes
Store leftover components separately for freshness. Ensure butter is very cold for flakiness.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg