Description
This delightful Ultimate Strawberry Shortcake, featuring fresh strawberries and whipped cream, is a perfect balance of flavors and textures.
Ingredients
Scale
- 1½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for the strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the shortcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold (for the whipped cream)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
Instructions
- To begin, toss the sliced strawberries with ¼ cup of granulated sugar in a mixing bowl. Allow to sit for about 30 minutes.
- As the strawberries macerate, preheat the oven to 425°F. In a mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt. Work in cold butter until it resembles coarse crumbs. Add milk and vanilla, stir gently.
- Drop spoonfuls of the batter onto a parchment-lined baking sheet and bake for 12-15 minutes. Let them cool.
- In a chilled bowl, add cold heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip until soft peaks form.
- Assemble shortcakes by slicing in half, layering with strawberries and whipped cream, and topping with more cream and strawberries.
Notes
Shortcakes should be assembled just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 120 mg
- Protein: 5 g