Classic Strawberry Shortcake with Whipped Cream
A delightful dessert featuring layers of sweet strawberries, fluffy whipped cream, and tender shortcake biscuits, perfect for any occasion.
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Ingredients
Yields 4 servings
- (1 lb) fresh strawberries
- (1/4 cups) granulated sugar
- (2 cups) all-purpose flour
- (1/4 cups) granulated sugar
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1/2 cups) unsalted butter
- (1 cup) heavy cream
- (1 teaspoon) vanilla extract
- (1 tablespoon) powdered sugar
Instructions
- 1
Wash and hull 1 lb fresh strawberries, then slice them and place in a bowl. Sprinkle with 1/4 cup granulated sugar and toss to coat. Set aside to macerate for 30 minutes.
- 2
Preheat the oven to 425°F (220 °C).
- 3
In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mix well.
- 4
Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs.
- 5
Add 2/3 cup of milk (not listed in ingredients) gradually, stirring until just combined. Do not overmix.
- 6
Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick circle and cut into 4 equal pieces.
- 7
Place the shortcakes on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Let cool slightly.
- 8
In a medium bowl, beat 1 cup heavy cream, 1 teaspoon vanilla extract, and 1 tablespoon powdered sugar until soft peaks form.
- 9
To assemble, slice each shortcake in half horizontally. Spoon some of the macerated strawberries and their juices onto the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake. Serve immediately.
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