Strawberry Shortcake
Strawberry Shortcake is a classic summer dessert featuring fluffy biscuits layered with fresh strawberries and whipped cream. It’s the perfect treat for gatherings or a sweet indulgence at home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound fresh strawberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold
- ¾ cup heavy whipping cream (plus extra for topping)
- 1 teaspoon vanilla extract
- Additional sugar for strawberries
Instructions
- Prepare strawberries: Wash, hull, and slice the strawberries. Toss them with a tablespoon of sugar and set aside to macerate.
- Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Gradually stir in heavy cream until just combined; do not overmix.
- On a floured surface, pat dough to about 1 inch thick and cut into rounds. Place on a parchment-lined baking sheet.
- Bake for 12-15 minutes until golden brown. Let cool slightly.
- While biscuits cool, whip heavy cream with sugar and vanilla until soft peaks form.
- Assemble shortcakes by slicing biscuits in half, adding strawberries and whipped cream between layers.
Notes
- For gluten-free options, substitute regular flour with almond or coconut flour.
- To stabilize whipped cream, add powdered sugar or cornstarch during mixing.
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg