Strawberry Shortcake

Name: Strawberry Shortcake
Total time: 30 min
Yield: 8 servings
Cuisine: North American
Ingredients: 1 lb fresh strawberries (hulled and sliced); 3 tbsp granulated sugar (for berries). Shortcakes: 2 cups all-purpose flour; 1/4 cup sugar; 1 tbsp baking powder; 1/2 cup cold butter (cubed); 2/3 cup heavy cream. Topping: 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla

A sweet cake or biscuit topped with fresh strawberries and whipped cream.

30 minutes

Serves 8

Dessert

Contains common allergens

Dairy Wheat

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Instructions

6 steps

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.

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