Strawberry Shortcake
A classic dessert combining sweet strawberries, rich cream, and light cake, perfect for gatherings or a special treat at home.
Ingredients
For the Strawberries
- 2 cups fresh strawberries, sliced Use fresh, ripe strawberries for the best flavor.
- 1/4 cup sugar Adjust sugar according to taste.
For the Shortcakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed Make sure your butter is cold for the right texture.
- 1 cup heavy cream Can substitute with Greek yogurt or whipped coconut cream for a lighter version.
- 1 teaspoon vanilla extract
- Whipped cream for serving Can garnish with mint leaves for a fresh touch.
Instructions
Preparation
- In a bowl, mix sliced strawberries with sugar and let them sit for about 30 minutes.
- Preheat the oven to 425°F (220°C).
Making the Shortcakes
- In a large bowl, combine flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla until just combined.
- Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut into rounds.
- Place on a baking sheet and bake for 12-15 minutes until golden.
Assembling
- Cool the shortcakes, then split them in half. Layer with strawberries and whipped cream.
- Serve immediately.
Notes
If you have leftovers, store the components separately. Keep shortcakes in an airtight container at room temperature for up to two days. Store strawberries in the refrigerator for up to three days. Assemble right before serving for the best taste and texture.