Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 1/4 cup sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 3/4 cup milk
Instructions
- Toss the sliced strawberries with sugar in a bowl and let sit for about 30 minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate.
- Preheat the oven to 425°F (220°C).
- Mix flour, baking powder, and salt in another bowl. Cut in chilled butter until the mixture resembles coarse crumbs.
- Gradually add milk, stirring until a soft dough forms.
- Turn dough onto a floured surface, knead gently, and roll out to about 1 inch thick. Cut into rounds.
- Transfer rounds to a baking sheet lined with parchment paper and bake for 12-15 minutes, until tops are golden brown.
- Slice the shortcakes in half horizontally, layer the bottom half with strawberries, dollop with whipped cream, and cap with the top half. Add more cream and strawberries on top.
Notes
For better flavor, use ripe, fragrant strawberries and consider organic ingredients.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shortcake
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg