Description
A delightful dessert featuring fresh strawberries nestled in sweet, buttery shortcake, topped with whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust based on sweetness preference)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together your flour, baking powder, salt, and granulated sugar.
- Add the cold, cubed butter to your flour mixture and combine until it resembles coarse crumbs.
- Make a well in the center and pour in the heavy cream and vanilla extract. Gently fold the ingredients.
- Transfer the dough to a floured surface and pat it into a rectangle about 1 inch thick.
- Cut the dough into squares or circles and place them on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes until golden brown. Allow to cool on a wire rack.
- In another bowl, toss the sliced strawberries with granulated sugar and let them sit for about 10-15 minutes.
- For the whipped cream, whisk the heavy whipping cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
- Assemble by slicing the shortcakes in half, adding strawberries and whipped cream, then top with the other half and more strawberries and whipped cream.
Notes
You can substitute heavy cream with coconut cream for a dairy-free option. Adjust sweetness of strawberries based on personal preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg