Strawberry Shortcake
A classic summer dessert featuring light, buttery shortcake layered with juicy macerated strawberries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar, plus 1/4 cup more for strawberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 2 cups fresh strawberries, sliced
- Whipped cream for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.
- Whisk together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
- Add the cold, cubed butter and cut it into the flour until the mixture resembles coarse crumbs.
- Pour in the heavy cream and stir gently until just combined.
- Turn the dough onto a floured surface and knead gently, then pat or roll it into a 1-inch thick round.
- Cut the dough into 6 to 8 wedges and place on the prepared baking sheet.
- Bake for 15 to 20 minutes until puffed and golden on top.
- Toss the sliced strawberries with 1/4 cup sugar and let them sit to macerate.
- Serve the shortcakes warm, topped with strawberries and whipped cream.
Notes
Use cold unsalted butter for flakiness. Substitute buttermilk for a tangy flavor. Assemble just before serving to avoid sogginess.
Nutrition
- Serving Size: 1 shortcake
- Calories: 275
- Sugar: 17g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.simplefamilydishes.com/strawberry-shortcake-3/