Strawberry Shortcake
A sweet cake or biscuit topped with fresh strawberries and whipped cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a bowl, toss the sliced strawberries with 3 tbsp of granulated sugar. Let them sit (macerate) at room temperature for 30 minutes until they release their natural, syrupy juices.
- 2
Preheat oven to 400°F (200°C). In a large bowl, whisk the flour, sugar, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs.
- 3
Stir in the heavy cream just until the dough comes together. Drop 6 large spoonfuls of dough onto a parchment-lined baking sheet.
- 4
Bake the shortcakes for 12-15 minutes until golden brown. Let them cool slightly on a wire rack.
- 5
While the shortcakes bake, whip the 1 cup of heavy cream with powdered sugar and vanilla until soft, billowy peaks form.
- 6
To assemble, slice the warm shortcakes in half horizontally. Spoon a generous amount of the syrupy strawberries over the bottom half, add a large dollop of whipped cream, and cap with the top half of the shortcake. Serve immediately.
Plan it in Listahan
Add Strawberry Shortcake to your week, check it against your household's allergens, and build the shopping list automatically.