Description
Indulge in the delightful flavors of summer with this classic Strawberry Shortcake recipe. Tender, buttery shortcakes are filled with juicy, sweet strawberries and pillowy whipped cream for a dessert that captures the essence of the season.
Ingredients
Scale
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cut into cubes)
- â…” cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
For the Filling:
- 1 pound fresh strawberries (hulled and sliced)
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add milk and vanilla, stir until combined.
- Shape and Bake: Turn the dough onto a floured surface, pat into a round, cut out shortcakes, place on the baking sheet, brush with egg wash, and bake until golden brown.
- Prepare the Filling: Mix sliced strawberries with sugar to macerate. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Slice the shortcakes, spoon strawberries and whipped cream onto the bottom half, then top with the other half. Serve and enjoy!
Notes
- For extra flavor, add a splash of lemon juice to the strawberries.
- You can make the shortcakes ahead and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 20g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
