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Ingredients
For the Strawberries
1 pound (450g) fresh strawberries, hulled and sliced
1/4 cup granulated sugar
For the Shortcakes
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
2/3 cup whole milk or heavy cream
1 large egg
1 teaspoon vanilla extract
For the Whipped Cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1️⃣ Prepare the strawberries
- Toss the sliced strawberries with the sugar in a medium bowl.
- Let them sit at room temperature for about 30 minutes to allow the juices to release.
2️⃣ Prepare the Shortcakes
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Fold in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk (or cream), egg, and vanilla. Add to the flour mixture and mix well.
- Drop batter by the spoonful (or use a cookie cutter for round cookies) onto the baking sheet.
- Bake for 12–15 minutes, or until golden brown. Let cool slightly.
3️⃣ Prepare the whipped cream
- Beat the whipped cream, powdered sugar, and vanilla in a chilled mixing bowl until fluffy.
4️⃣ Assembly
- Cut each shortcake in half horizontally.
- Smother the bottom half with strawberries and juice.
- Place a generous dollop of whipped cream on top.
- Place the other shortcake half on top and garnish with more strawberries and whipped cream.
✨ Pro Tip: For a bakery-style twist, brush the tops of your shortcakes with cream and sprinkle with coarse sugar before baking — they’ll have a gorgeous golden crust.