Classic Strawberry Shortcake
Classic Strawberry Shortcake is a delightful dessert that captures the essence of summer, featuring layers of tender biscuits, fresh strawberries, and fluffy whipped cream.
Ingredients
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed Use cold butter to ensure flaky shortcakes.
- 1 cup heavy cream Use cold heavy cream for whipping.
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 4 cups strawberries, hulled and sliced
- 1/4 cup powdered sugar Let strawberries sit with powdered sugar to enhance sweetness.
For Serving
- Whipped cream for serving Dollop on top of the shortcakes.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a baking sheet.
- In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined. Do not overmix.
- Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut into rounds and place on the baking sheet.
- Bake for 15-20 minutes until golden.
Strawberry Filling
- While the shortcakes cool, combine strawberries and powdered sugar in a bowl, letting them sit for at least 10 minutes to release their juices.
Assembly
- To serve, split the shortcakes, layer with strawberries, and top with whipped cream.
Notes
Store shortcakes and strawberries separately. Keep shortcakes in an airtight container at room temperature for up to 2 days. Store strawberries in the refrigerator for up to 3 days.