A delightful and easy-to-make strawberry shortcake recipe that combines fresh strawberries, fluffy whipped cream, and tender homemade shortcake. Perfect for a summer dessert or any time you crave a sweet treat.
Preparation time
20min
Cooking time
15min
Ingredients
8 Servings
- 240 g all-purpose flour
- 15 g baking powder
- 1 egg
- 50 g granulated sugar
- 240 ml heavy cream
- 180 ml milk
- 30 g powdered sugar
- 1 g salt
- 450 g strawberries
- 115 g unsalted butter
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 3
Add the cold butter pieces to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Step 4
In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Using a round cutter, cut out shortcakes and place them on the prepared baking sheet.
Step 6
Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are golden brown. Allow them to cool on a wire rack.
Step 7
While the shortcakes are cooling, prepare the strawberries. In a bowl, toss the sliced strawberries with a bit of granulated sugar, if desired, and let them sit for about 10 minutes to macerate.
Step 8
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
Step 9
To assemble the shortcakes, split each shortcake in half horizontally. Layer the bottom half with strawberries and a dollop of whipped cream. Place the top half of the shortcake on top and add more strawberries and whipped cream. Serve immediately.