Description
Light and fluffy strawberry shortcake with freshly macerated strawberries and whipped cream.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for cream)
Instructions
- In a bowl, toss sliced strawberries with 2 Tbsp granulated sugar. Let sit at room temperature for at least 30 minutes to macerate.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, 1/4 cup sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in milk and 1 tsp vanilla until just combined—don’t overmix.
- Turn dough onto a floured surface, pat into a 3/4‑inch-thick round, and cut into 6–8 biscuits.
- Place biscuits on the baking sheet and bake for 12–15 minutes until golden brown. Cool slightly.
- In a chilled bowl, whip heavy cream with powdered sugar and 1/2 tsp vanilla until soft peaks form.
- Slice shortcakes in half horizontally. Spoon macerated strawberries onto the bottom halves.
- Top strawberries with a dollop of whipped cream, then cover with the top halves of the shortcakes.
- Serve immediately, garnished with extra strawberries or a mint sprig if desired.
Notes
- Shortcakes are best enjoyed fresh but can be stored 1 day in an airtight container.
- To make ahead, refrigerate macerated strawberries and whip cream shortly before serving.
- For variation, add a splash of balsamic vinegar to strawberries for depth.
- Use gluten‑free flour blend to suit dietary needs.