Strawberry Shortcake
A delightful strawberry shortcake featuring warm, tender biscuits topped with luscious whipped cream and sweet strawberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions
- Mix the sliced strawberries with sugar and let sit for 30 minutes.
- Preheat the oven to 400°F (200°C).
- Whisk together the flour, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla until just combined.
- Turn the dough onto a floured surface and gently knead a few times.
- Cut into rounds and place on a baking sheet.
- Bake for 15-20 minutes until golden.
- Once cooled, split the shortcakes in half, layer with strawberries and whipped cream, and serve.
Notes
Serve with vanilla ice cream or a drizzle of chocolate sauce. Store shortcakes at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
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