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Classic Strawberry Shortcake

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A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for summer gatherings.

Ingredients

Scale
  • 1 pint strawberries, hulled and quartered
  • 1/3 cup granulated sugar
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 4 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/3–1 1/2 cups half & half (or whole milk)
  • 6 tablespoons unsalted butter, cold and cubed
  • Raw sugar, optional
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 450°F and line a large baking sheet with parchment paper.
  2. Combine the flour, 3 tablespoons of granulated sugar, baking powder, and salt in a large bowl.
  3. Cut in the cold, cubed butter until you achieve a crumbly texture.
  4. Gradually pour in the half & half, stirring until just combined.
  5. Knead the dough gently on a floured surface and roll it out to about 1-inch thickness.
  6. Cut dough into rounds and arrange them on the prepared baking sheet.
  7. Bake the shortcake rounds for about 10-12 minutes until they are golden brown.
  8. While the shortcakes bake, toss the quartered strawberries with 1/3 cup of sugar in a bowl and let them sit to macerate for 10-15 minutes.
  9. In another bowl, whip the heavy cream, vanilla extract, and powdered sugar until soft peaks form.

Notes

Using fresh strawberries enhances flavor. To prevent sogginess, serve assembled shortly after preparation.

Nutrition

Find it online: https://www.simplefamilydishes.com/best-strawberry-shortcake-recipe/