Ingredients
Scale
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract (for shortcakes)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Place the sliced strawberries in a large mixing bowl and sprinkle with ¼ cup granulated sugar. Set aside for at least 30 minutes.
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
- Add the cold butter pieces and blend until the mixture resembles coarse crumbs.
- Pour in the milk and 1 teaspoon of vanilla; stir just until combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, forming six shortcakes.
- Bake for 12 to 15 minutes until golden brown.
- Let the shortcakes cool for about 10 minutes.
- In another bowl, beat the heavy whipping cream with powdered sugar and the remaining vanilla until soft peaks form.
- Split each shortcake in half, spoon strawberries and their juices over the bottoms, add whipped cream, and top with the other half.
- Serve immediately and enjoy.
Notes
For best results, use ripe, juicy strawberries. If using frozen strawberries, thaw and drain them well.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg