Description
A classic American dessert featuring tender, buttery shortcakes topped with sweet macerated strawberries and fluffy homemade whipped cream. Perfect for summer gatherings or as an elegant treat any time of year.
Ingredients
Scale
Shortcake
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- â…” cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt thoroughly to ensure an even rise and sweetness.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs, which creates a flaky texture.
- Add Wet Ingredients: Stir in the milk, vanilla extract, and lightly beaten egg gently just until combined. Avoid overmixing to keep the shortcakes tender.
- Shape Dough: Turn the dough onto a lightly floured surface, kneading gently a few times to bring it together. Pat into a 1-inch thick round.
- Cut Shortcakes: Use a biscuit cutter to cut the dough into 6 equal shortcakes and place them on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the shortcakes are golden brown around the edges.
- Cool Shortcakes: Remove from the oven and transfer to a wire rack to cool completely while preparing the toppings.
- Macerate Strawberries: Toss the sliced strawberries with 2 tablespoons of granulated sugar and let rest for at least 15 minutes to release their natural juices and become sweet.
- Make Whipped Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy texture.
- Assemble: Slice each shortcake in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake.
- Serve: Serve immediately to enjoy the shortcakes fresh and tender with sweet, juicy strawberries and creamy whipped topping.
Notes
- Keep your butter cold and handle the dough minimally to ensure flaky shortcakes.
- You can make the shortcakes ahead of time and store them in an airtight container for up to 2 days without losing texture.
- For an extra touch, add a splash of liqueur to the strawberries when macerating for an adult version.
