Strawberry Shortcake Delights
Strawberry Shortcake Delights
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, cut into small pieces
- 3/4 cup heavy cream, plus more for brushing
For the Strawberries
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 teaspoon lemon juice, optional
For the Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). 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 for the shortcakes.
⏱️ 2 min
- 3
Cut the cold butter into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 3 min
- 4
Pour in 3/4 cup heavy cream and mix gently with a fork until just combined. Do not overmix; the dough will be shaggy. Turn the dough out onto a lightly floured surface.
⏱️ 2 min
- 5
Gently pat the dough into a 3/4-inch thick rectangle. Use a 2 1/2 to 3-inch round cutter to cut out 4 shortcakes. Gather the scraps, gently re-pat, and cut any remaining shortcakes if possible, or discard. Place the shortcakes on the prepared baking sheet.
⏱️ 5 min
- 6
Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with a pinch of granulated sugar.
⏱️ 1 min
- 7
Bake for 12-15 minutes, or until golden brown 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 fresh strawberries, 1/4 cup granulated sugar, and optional lemon juice. Stir gently and let sit for at least 10 minutes to allow the juices to release.
⏱️ 10 min
- 9
For the whipped cream, in a cold bowl with cold beaters (or a stand mixer), beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
⏱️ 3 min
- 10
To assemble, slice 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. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Delights
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, cut into small pieces
- 3/4 cup heavy cream, plus more for brushing
For the Strawberries
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 teaspoon lemon juice, optional
For the Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). 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 for the shortcakes.
⏱️ 2 min - 3
Cut the cold butter into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 3 min - 4
Pour in 3/4 cup heavy cream and mix gently with a fork until just combined. Do not overmix; the dough will be shaggy. Turn the dough out onto a lightly floured surface.
⏱️ 2 min - 5
Gently pat the dough into a 3/4-inch thick rectangle. Use a 2 1/2 to 3-inch round cutter to cut out 4 shortcakes. Gather the scraps, gently re-pat, and cut any remaining shortcakes if possible, or discard. Place the shortcakes on the prepared baking sheet.
⏱️ 5 min - 6
Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with a pinch of granulated sugar.
⏱️ 1 min - 7
Bake for 12-15 minutes, or until golden brown 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 fresh strawberries, 1/4 cup granulated sugar, and optional lemon juice. Stir gently and let sit for at least 10 minutes to allow the juices to release.
⏱️ 10 min - 9
For the whipped cream, in a cold bowl with cold beaters (or a stand mixer), beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
⏱️ 3 min - 10
To assemble, slice 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. Serve immediately.
⏱️ 4 min