Description
This classic Strawberry Shortcake Dessert is a delightful summer treat featuring tender homemade shortcakes layered with macerated fresh strawberries and luscious whipped cream. Perfect for warm-weather gatherings, this recipe balances sweet, juicy berries with fluffy biscuits and creamy topping for a timeless, irresistible dessert.
Ingredients
Scale
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
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 and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside to macerate for at least 30 minutes, allowing the berries to release their natural juices and become wonderfully sweet.
- Make the Shortcake Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold and cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, ensuring a flaky texture in your shortcakes.
- Add Wet Ingredients: Stir in the whole milk and 1 teaspoon vanilla extract just until the dough comes together. Be careful not to overmix, as this will make the shortcakes tough.
- Shape and Bake the Shortcakes: Drop spoonfuls of dough (about 1/3 cup each) onto the prepared baking sheet to form 6 shortcakes. Bake in the preheated oven for 12 to 15 minutes or until they are golden brown on top. Remove from oven and let cool on a wire rack.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will provide a light and fluffy complement to the shortcakes and strawberries.
- Assemble the Dessert: Slice each shortcake in half horizontally. Place the bottom half on a plate, spoon generous amounts of the macerated strawberries and their juices over it, then add a dollop of whipped cream. Top with the other half of the shortcake and just before serving, add more whipped cream and strawberries on top for an elegant presentation.
Notes
- For enhanced flavor and sparkle, brush the tops of the shortcakes with a little cream and sprinkle with coarse sugar before baking.
- If short on time, store-bought biscuits can be used as a convenient substitute for homemade shortcakes without compromising taste.
- Ensure the butter is very cold for flaky, tender shortcakes.
- Macerate strawberries for at least 30 minutes for best flavor release and juiciness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with cream and berries
- Calories: 360
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
