Strawberry Shortcake
A delightful and refreshing dessert combining fluffy cakes, sweet strawberries, and creamy whipped cream.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed Chilled to keep the cake light and fluffy.
- 1 cup heavy cream
For the Strawberry Filling
- 4 cups fresh strawberries, sliced Use fresh, ripe strawberries for the best flavor.
- 1/4 cup sugar For macerating the strawberries.
For Serving
- Whipped cream Additional whipped cream for serving.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll or pat the dough to about 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 12-15 minutes or until golden.
Assembly
- While the cakes bake, combine sliced strawberries with sugar in a separate bowl and let sit.
- Once the cakes have cooled, split them in half, layer with strawberries and whipped cream, and replace the top.
- Serve immediately and enjoy!
Notes
If you have leftovers, store the components separately in the refrigerator. Keep the cakes in an airtight container, and store the sliced strawberries and whipped cream in separate containers. When you’re ready to enjoy again, assemble the components fresh. For added sweetness, mix a bit of vanilla extract into the whipped cream.