Strawberry Shortcake
A classic summer dessert featuring fluffy cake layered with macerated strawberries and topped with whipped cream, perfect for any occasion.
Ingredients
For the strawberries
- 2 cups strawberries, sliced Fresh strawberries work best.
- 1/4 cup sugar For macerating the strawberries.
For the shortcake
- 2 cups all-purpose flour
- 1/2 cup sugar Divided into 1/4 cup for strawberries and 1/4 cup for the cake.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed Should be cold for best texture.
- 1 cup heavy cream For a lighter version, low-fat cream or yogurt can be used.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, combine the sliced strawberries with 1/4 cup sugar and allow them to sit for about 15-20 minutes to macerate.
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup sugar.
- Incorporate the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gently stir in the heavy cream and vanilla extract until just combined. Be careful not to overmix.
- Turn the dough out onto a floured surface. Knead gently just a couple of times, then flatten to a 1-inch thickness and cut into rounds.
Baking
- Arrange the rounds on a baking sheet and bake for 12-15 minutes, or until golden brown.
Assembly
- Let the shortcakes cool slightly. Split each shortcake in half, layer with the macerated strawberries, and top generously with whipped cream.
Notes
Serve fresh out of the oven or shortly after assembly for the best taste. Garnish with a sprig of mint for presentation.