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 cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 cup milk
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, combine the heavy cream and milk. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. The dough will be shaggy.
⏱️ 5 min•🌡️ 400°F
- 2
Turn the dough out onto a lightly floured surface. Gently knead a few times until it just comes together. Pat the dough into a 1-inch thick circle. Using a 2 1/2-inch biscuit cutter, cut out 4 shortcakes. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
⏱️ 15 min•🌡️ 400°F
- 3
While the shortcakes are baking, prepare the strawberries. In a medium bowl, combine the hulled and sliced strawberries with 2 tablespoons of granulated sugar. Gently toss to coat and let them sit at room temperature for at least 10 minutes to allow the juices to release.
⏱️ 10 min
- 4
For the whipped cream, in a large, chilled bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. To assemble, slice each cooled shortcake in half horizontally. Spoon a generous amount of sweetened strawberries over the bottom half, top with a dollop of whipped cream, and place the top half of the shortcake over the whipped cream. 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 cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 cup milk
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, combine the heavy cream and milk. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. The dough will be shaggy.
⏱️ 5 min•🌡️ 400°F - 2
Turn the dough out onto a lightly floured surface. Gently knead a few times until it just comes together. Pat the dough into a 1-inch thick circle. Using a 2 1/2-inch biscuit cutter, cut out 4 shortcakes. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack.
⏱️ 15 min•🌡️ 400°F - 3
While the shortcakes are baking, prepare the strawberries. In a medium bowl, combine the hulled and sliced strawberries with 2 tablespoons of granulated sugar. Gently toss to coat and let them sit at room temperature for at least 10 minutes to allow the juices to release.
⏱️ 10 min - 4
For the whipped cream, in a large, chilled bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. To assemble, slice each cooled shortcake in half horizontally. Spoon a generous amount of sweetened strawberries over the bottom half, top with a dollop of whipped cream, and place the top half of the shortcake over the whipped cream. Serve immediately.
⏱️ 5 min