Strawberry Shortcake
A classic dessert featuring fluffy biscuit-like cakes, sweet ripe strawberries, and whipped cream.
Ingredients
For the shortcake
- 2 cups all-purpose flour
- 1/4 cup sugar for the shortcake
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Essential for flaky texture
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the strawberries
- 2 cups fresh strawberries, sliced Feel free to swap for other fruits like blueberries or peaches
- 1/4 cup sugar for macerating the strawberries
For topping
- to taste Whipped cream For serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the flour, 1/4 cup of sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn out the dough onto a floured surface and gently knead a few times.
- Pat the dough into a 1-inch thick rectangle, then cut it into squares or rounds.
- Place the pieces on a baking sheet and bake for 15-20 minutes until golden brown.
Strawberry preparation
- Meanwhile, in a separate bowl, mix sliced strawberries with the remaining 1/4 cup of sugar and let them sit for about 30 minutes to release their juices.
Assembly
- Once the shortcakes are cool, split them in half, layer them with strawberries and whipped cream, and serve immediately.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Strawberries should be refrigerated separately. For freezing, wrap shortcakes tightly in plastic wrap and then place them in a freezer-safe bag.