Ingredients
Scale
- 1 cup fresh strawberries, sliced
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup granulated sugar (plus 1 tbsp for strawberries)
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream (divided)
- 1 tsp vanilla extract
- 1/4 cup whole milk
Instructions
- Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
- Toss sliced strawberries with 1 tablespoon of sugar; let sit for 15 minutes.
- Whisk together flour, baking powder, salt, and remaining sugar in a separate bowl.
- Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until combined.
- Turn dough onto a floured surface; pat into a rectangle about 1-inch thick. Cut into rounds or squares.
- Bake for 12-15 minutes until golden brown.
- While shortcakes cool, whip remaining heavy cream with vanilla until soft peaks form.
- To serve, slice shortcakes horizontally; layer with strawberries and whipped cream, then top with the other half.
Notes
- Use ripe strawberries for optimal sweetness.
- For variations, substitute traditional biscuits with sponge cake or make it gluten-free.
- Consider adding citrus zest to the whipped cream for an extra flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg