Chillin Strawberry Shortcake
Get ready to indulge in a summer-inspired dessert with this Chillin Strawberry Shortcake recipe! Featuring tender, buttery shortcakes made from scratch, layers of juicy, macerated strawberries, and a cloud-like homemade whipped cream, this classic treat gets a refreshing twist by being served chilled. The secret lies in allowing the assembled dessert to rest in the refrigerator, letting the flavors meld beautifully for an irresistible bite. Perfect for warm-weather gatherings or a laid-back weekend treat, this recipe combines simplicity, rich textures, and fresh flavors. Topped with a sprig of mint for an elegant finishing touch, Chillin Strawberry Shortcake is a show-stopping dessert that’s as delightful to look at as it is to eat. Keywords: strawberry shortcake, summer dessert, chilled dessert, homemade shortcake, fresh strawberries.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar (for shortcake)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cubed)
- 0.67 cup Whole milk
- 1 teaspoon Vanilla extract (for shortcake)
- 1.5 pounds Fresh strawberries (hulled and sliced)
- 0.33 cup Granulated sugar (for strawberries)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
- 8 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, 1/3 cup granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, mix together the milk and 1 teaspoon vanilla extract. Gradually pour this into the flour mixture, stirring just until the dough comes together (do not overmix).
Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thickness. Use a round biscuit cutter (about 2.5 inches) to cut out shortcakes. Re-roll scraps as needed.
Place the shortcakes on the prepared baking sheet, spacing them a few inches apart. Bake for 12-15 minutes or until they are golden brown. Remove and let cool completely on a wire rack.
While the shortcakes cool, prepare the strawberries. Toss the sliced strawberries with 1/3 cup granulated sugar in a medium bowl. Cover and let sit for at least 15 minutes, allowing the juices to release.
In a separate bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Cover and refrigerate until ready to assemble.
To assemble, split each shortcake in half horizontally. Spoon a generous layer of macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake on top.
If desired, add another dollop of whipped cream on top and garnish with mint leaves.
Chill the assembled shortcakes in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve cold and enjoy your Chillin Strawberry Shortcake!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 31.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
