Description
A delightful summer dessert featuring fluffy cake layered with ripe strawberries and topped with airy whipped cream.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the strawberries by combining them with sugar in a mixing bowl; let sit for 30 minutes.
- Preheat your oven to 425°F (220°C).
- Mix together flour, baking powder, and salt in another bowl.
- Cut in the softened butter using a pastry cutter or fork until crumbly.
- Combine the milk and vanilla; stir gently until just mixed.
- Shape the dough on a floured surface and roll to 1-inch thickness, cutting into circles.
- Bake for 12-15 minutes until golden brown.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Assemble the dessert by layering strawberries and cream between the shortcakes.
Notes
Make whipped cream fresh for best texture and serve immediately for optimal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg