Description
A classic and delightful Strawberry Shortcake recipe featuring tender, golden shortcakes topped with fresh, juicy strawberries and homemade whipped cream. Perfect for a light dessert or summer treat, this recipe takes about 35 minutes and yields eight servings.
Ingredients
Scale
Strawberries
- 1 lb fresh strawberries
Shortcake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold)
- 1 cup heavy cream
- 1 tsp vanilla extract
Whipped Cream
- 1/2 cup heavy cream (extra for whipping)
- 2 tbsp granulated sugar (for whipping cream)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Prepare Strawberries: Rinse and slice the fresh strawberries evenly to ensure consistent sweetness and texture for topping.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
- Incorporate Butter: Cut the cold unsalted butter into the dry mixture using a pastry cutter or fingers until it forms coarse crumbs, ensuring flakiness in the shortcakes.
- Combine Wet Ingredients: In a separate bowl, mix the heavy cream and vanilla extract. Gradually add this wet mixture to the dry ingredients, stirring slowly until just combined into a dough.
- Shape and Bake: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper or lightly greased. Bake the shortcakes for 15-20 minutes until golden brown and cooked through.
- Make Whipped Cream: While the shortcakes bake, whip the extra heavy cream with granulated sugar until soft peaks form, creating a smooth and fluffy topping.
- Assemble and Serve: Serve the warm shortcakes topped generously with sliced strawberries and a dollop of freshly whipped cream for a classic strawberry shortcake experience.
Notes
- Use cold butter to ensure a flaky texture in the shortcakes.
- If strawberries are not very sweet, sprinkle a little sugar on them and let them macerate for 10 minutes before serving.
- You can substitute heavy cream with half-and-half for a lighter whipped cream, though it might not whip as stiff.
- For an extra touch, add a splash of lemon juice to strawberries to enhance flavor.
- Store leftover shortcakes and whipped cream separately in the fridge and reheat shortcakes briefly before serving.
