Strawberry Shortcake
Strawberry shortcake is the perfect summer dessert and this recipe is incredible! Tender, decadent shortbreads layered with fluffy piles of whipped cream and sweet strawberries!
Ingredients
Strawberries
- 2 pints ripe, well-rinsed strawberries
- ¼ cup sugar
Whipped Cream
- 1 ½ cups heavy cream
- 3 tbsp sugar
- 1 tsp vanilla
Shortcakes
- 4 cups flour
- 3 tbsp sugar
- ¼ tsp salt
- 5 tsp baking powder
- ¾ cups cold butter, sliced thinly or grated
- 1 ½ cups heavy cream, plus 2T to brush on top
Instructions
- Hull strawberries and cut in half or quarters, depending on size. Mix with sugar and place in refrigerator while you make the shortbread. This will allow juices to develop.
- Using a whisk attachment for your hand or stand mixer, beat 1 ½ cups heavy cream on medium-high speed until it thickens. Add in sugar and vanilla, and continue beating until soft peaks form. Store in refrigerator until ready to use.
- Preheat oven to 425 degrees.
- In a large bowl, sift together flour, 3 tablespoons sugar, salt, and baking powder. Cut butter into the flour mixture with a pastry cutter, or using the pulse-feature of a food processor, until coarse crumbs form.
- Add heavy cream and mix until combined. The dough will still be very crumbly. Turn onto a floured surface and pull all dough together to form a ball. Knead for one minute. Roll dough ½-inch thick and cut into 3-inch circles using a biscuit cutter or a dinner glass.
- Place onto a lined or greased baking sheet, close together where they are touching. Brush each shortcake with remaining heavy cream and sprinkle with coarse sugar. Bake 10-15 minutes, until golden brown. Cool for 10 minutes before assembling.
- Slice each shortcake horizontally and layer with strawberries and whipped cream. Serve immediately.
Nutrition
Nutrition Facts
Strawberry Shortcake
Amount per Serving
Calories
416
Calories from Fat 0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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