Description
Simple and quick strawberry shortcake perfect for celebrations like the 4th of July.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 ½ cups heavy cream, cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the milk, egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the dough onto the prepared baking sheet. You should get about 6-8 shortcakes.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- While the shortcakes cool, gently toss the sliced strawberries with 2 tablespoons granulated sugar in a medium bowl. Let them sit for at least 10 minutes to release their juices.
- In a cold bowl, beat the heavy cream with powdered sugar and ½ teaspoon vanilla extract using an electric mixer until stiff peaks form.
- To assemble, split each shortcake in half horizontally. Place the bottom half on a plate. Top with a generous spoonful of sugared strawberries and some whipped cream. Add the top half of the shortcake and top with more strawberries and whipped cream.
Notes
- Ensure your butter and heavy cream are very cold for best results.
- Do not overmix the shortcake dough; this can result in tough shortcakes.
- Let the strawberries macerate (sit with sugar) for at least 10 minutes to develop flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg