Description
A classic American dessert featuring tender homemade shortcakes layered with macerated fresh strawberries and fluffy whipped cream, perfect for a refreshing summer treat.
Ingredients
Scale
Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in the whole milk and vanilla extract until just combined, making sure not to overmix to keep the shortcakes tender.
- Shape Shortcakes: Drop spoonfuls of the dough onto a parchment-lined baking sheet, forming six shortcakes.
- Bake Shortcakes: Bake the shortcakes for 12 to 15 minutes, or until they turn golden brown and a toothpick inserted comes out clean.
- Macerate Strawberries: While the shortcakes bake, combine the sliced strawberries with 1/4 cup sugar in a bowl, stirring gently. Let them sit for 15 to 30 minutes to release their natural juices.
- Prepare Whipped Cream: In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract using a mixer until soft peaks form, ensuring a fluffy texture.
- Assemble Dessert: Once the shortcakes have cooled slightly, slice each horizontally. Spoon the macerated strawberries onto the bottom halves followed by a generous dollop of whipped cream. Replace the top halves and finish with additional strawberries and whipped cream for serving.
Notes
- Add a touch of lemon zest to the strawberries for extra flavor and brightness.
- For convenience, store-bought shortcakes can be used instead of baking your own.
- Ensure the butter is cold when cutting into the flour to achieve flaky shortcakes.
- Do not overmix the dough to prevent dense shortcakes.
