Description

These Strawberry Shortcakes are a delightful treat, boasting fresh strawberries and rich whipped cream between buttery, melt-in-your-mouth shortcakes. Perfect for dessert lovers looking for an easy homemade delight.

Ingredients

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1 ¾ cup all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
2 ½ tablespoons granulated sugar, plus extra for sprinkling
6 tablespoons cold unsalted butter
¾ cup + 2 tablespoons whipped cream, plus extra for brushing
4 cups sliced strawberries
½ cup + 2 tablespoons sugar
1 tablespoon lemon juice
1 cup heavy whipping cream
⅓ cup powdered sugar
½ teaspoon vanilla

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Instructions

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together flour, baking powder, salt, and sugar in a medium bowl.
Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
Pour in ½ cup + 2 tablespoons of cream, mixing gently with a fork until just combined.
Transfer the dough to a floured surface. Pat dough together gently without kneading, folding into thirds several times until it comes together.
Shape the dough into a 1-inch thick circle and cut out 6 rounds using a biscuit cutter. Place them on the baking sheet.
Brush the shortcakes with cream and sprinkle with sugar. Freeze for 15-20 minutes.
Bake for 12-15 minutes until golden brown. Let cool on a rack.
Mix strawberries, sugar, and lemon juice in a bowl and let sit for 30 minutes for maceration. Beat remaining whipping cream with powdered sugar and vanilla until peaks form.
To serve, cut shortcakes in half, spoon macerated strawberries over the bottom half, and top with whipped cream. Cap with the other half to finish.

Notes

For sweeter strawberries, add the extra 2 tablespoons of sugar during maceration.
Shortcakes can be enjoyed immediately but are best served fresh for maximum flavor.
Store any leftovers in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 shortcake
Calories: 320
Sugar: 12g
Sodium: 240mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg