Description
A delightful and easy Strawberry Shortcake recipe that combines fresh strawberries, pillowy cake, and fluffy whipped cream, perfect for any occasion.
Ingredients
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the cake)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice the strawberries and place them in a large bowl.
- Sprinkle ¼ cup granulated sugar over the strawberries and stir gently. Set aside for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces into the flour mixture and blend until crumbly.
- Pour in the milk and 1 teaspoon vanilla extract; stir gently until just combined.
- Scoop large spoonfuls of the dough onto a parchment-lined baking sheet.
- Bake for 12 to 15 minutes until golden brown. Let cool for 10 minutes.
- In a separate bowl, beat the heavy whipping cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Split each shortcake in half and layer with strawberries and whipped cream. Serve immediately.
Notes
Store shortcake, strawberries, and whipped cream separately for best results. Consume whipped cream within 1-2 days for optimal freshness.