Strawberry Shortcake with Whipped Cream
Strawberry Shortcake with Whipped Cream
Ingredients
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3/4 cup whole milk
- 1 egg, beaten, for egg wash
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
Pour in the whole milk and mix with a fork or your hands until just combined. Be careful not to overmix; the dough should be shaggy.
⏱️ 2 min
- 5
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 2 1/2-inch round biscuit cutter to cut out shortcakes. Reroll scraps gently to cut additional shortcakes. You should get about 6-8 shortcakes.
⏱️ 5 min
- 6
Place the shortcakes on the prepared baking sheet. Brush the tops with the beaten egg wash.
⏱️ 1 min
- 7
Bake for 12-15 minutes, or until the shortcakes are golden brown on top and cooked through. Let them cool slightly on a wire rack.
⏱️ 15 min•🌡️ 400
- 8
While the shortcakes bake, prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Stir gently and let them sit at room temperature for at least 10 minutes to macerate and release their juices.
⏱️ 10 min
- 9
Prepare the whipped cream. In a chilled large bowl (or the bowl of a stand mixer), combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min
- 10
To assemble, carefully split each shortcake in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries over it, top with a dollop of whipped cream, and then place the top half of the shortcake. Add more strawberries and whipped cream on top, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake with Whipped Cream
Ingredients
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 3/4 cup whole milk
- 1 egg, beaten, for egg wash
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
Pour in the whole milk and mix with a fork or your hands until just combined. Be careful not to overmix; the dough should be shaggy.
⏱️ 2 min - 5
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 2 1/2-inch round biscuit cutter to cut out shortcakes. Reroll scraps gently to cut additional shortcakes. You should get about 6-8 shortcakes.
⏱️ 5 min - 6
Place the shortcakes on the prepared baking sheet. Brush the tops with the beaten egg wash.
⏱️ 1 min - 7
Bake for 12-15 minutes, or until the shortcakes are golden brown on top and cooked through. Let them cool slightly on a wire rack.
⏱️ 15 min•🌡️ 400 - 8
While the shortcakes bake, prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Stir gently and let them sit at room temperature for at least 10 minutes to macerate and release their juices.
⏱️ 10 min - 9
Prepare the whipped cream. In a chilled large bowl (or the bowl of a stand mixer), combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min - 10
To assemble, carefully split each shortcake in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries over it, top with a dollop of whipped cream, and then place the top half of the shortcake. Add more strawberries and whipped cream on top, if desired. Serve immediately.
⏱️ 5 min