Description
Sweet summer dreams come alive with this classic Strawberry Shortcake, blending delicate biscuits, fresh berries, and billowy whipped cream into a nostalgic dessert. Creamy, tangy, and perfectly balanced, this treat will transport you to sunny afternoons of pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 2 cups (300 g) sliced fresh strawberries
- 1 cup (240 ml) heavy cream
Shortcake Components:
- 1/2 cup (113 g) unsalted butter, cold and cut into small pieces
- 1/3 cup (67 g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Flavoring:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven at 425F (220C) and line a baking sheet with parchment paper for optimal baking conditions.
- Combine dry ingredients in a large mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
- Incorporate cold butter into the flour mixture using a pastry cutter or fingertips, breaking down the butter until the texture resembles rough, uneven crumbs.
- Pour in heavy cream and vanilla extract, gently stirring until the dough begins to form a cohesive mass.
- Transfer the dough onto a lightly floured surface and softly knead, creating a smooth, compact ball without overworking the mixture.
- Flatten the dough to approximately 1-inch thickness and utilize a biscuit cutter to shape circular shortcake bases.
- Arrange the dough circles on the prepared baking sheet, maintaining slight separation between each piece.
- Bake for 12-15 minutes, monitoring until the shortcakes develop a golden-brown exterior and a crisp, delicate texture.
- Allow the shortcakes to cool momentarily, creating a slight temperature reduction for easier handling.
- Carefully slice each shortcake horizontally, creating a top and bottom layer for assembly.
- Layer the bottom half with fresh sliced strawberries and a generous dollop of whipped cream.
- Crown the strawberry and cream layer with the top half of the shortcake, creating an elegant, layered dessert.
- Serve immediately to preserve the ideal texture and temperature of the strawberry shortcake.
Notes
- Ensure butter is ice-cold for the flakiest, most tender shortcake texture that melts in your mouth.
- Avoid overworking the dough to prevent tough, dense biscuits by mixing just until ingredients combine.
- Macerate strawberries with a sprinkle of sugar 30 minutes before serving to release natural juices and enhance sweetness.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising the delicate crumb structure.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 324 kcal
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg