Description
A classic strawberry shortcake recipe that is a sweet delight.
Ingredients
Scale
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, plus more for dusting
- 1 teaspoon lemon juice
- 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 whipping
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Let stand for 15-20 minutes, stirring occasionally, until the strawberries have released their juices.
- Preheat your oven to 400°F (200°C). 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 butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 3/4 cup heavy cream, the egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the shortcakes with a little cream and sprinkle with sugar.
- Bake for 15-18 minutes, or until golden brown and cooked through.
- Let the shortcakes cool slightly on the baking sheet before transferring them to a wire rack.
- To serve, split the warm shortcakes in half horizontally. Spoon the strawberry mixture and its juices over the bottom halves. Top with whipped cream and then the shortcake tops. Spoon more strawberries and juices over the top.
Notes
- For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
- Ensure your butter is very cold for the flakiest shortcakes.
- Whip extra heavy cream with a tablespoon of sugar and a splash of vanilla for serving.
- Prep Time: 25 min
- Cook Time: 18 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with strawberries and cream
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: strawberry shortcake, dessert, sweet, berries, classic, baking, homemade