Description
A delightful dessert that combines sweet strawberries, fluffy whipped cream, and buttery cake, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh strawberries (sliced, plus extra for garnish)
- 1/4 cup granulated sugar (adjust to taste)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter (chilled and cubed)
- 1 cup heavy cream (whipped to soft peaks)
- 1 tablespoon vanilla extract
- Optional garnish: mint leaves and a sprinkle of powdered sugar
Instructions
- In a medium bowl, combine the sliced strawberries with sugar and let them sit for about 10 minutes.
- Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract, mixing gently until just combined.
- On a lightly floured surface, turn the dough out, pat into a 1-inch thick rectangle, and cut into squares or rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.
- While baking, beat the remaining heavy cream until soft peaks form. Sweeten to taste and add vanilla.
- Once the shortcakes cool slightly, slice them in half, add strawberries and juices to the bottom half, a dollop of whipped cream, and top with the other half. Garnish with more strawberries and mint.
Notes
For a lighter version, consider using Greek yogurt instead of heavy cream, and coconut cream for whipping. Use fresh, seasonal strawberries for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: strawberry shortcake, summer dessert, easy dessert, fresh strawberries, whipped cream