Double Strawberry White Chocolate Shortcake
Indulge in the sweet, summery bliss of Double Strawberry White Chocolate Shortcake—a dessert that layers fluffy, golden shortcakes with macerated fresh strawberries, velvety strawberry preserves, and clouds of homemade whipped cream. Enhanced with chunks of creamy white chocolate, this modern twist on the classic shortcake offers a burst of flavor and texture in every bite. Perfectly balanced between the tartness of juicy strawberries and the smooth sweetness of white chocolate, this delightful treat is easy to make and stunning to serve. Whether you're entertaining guests or treating yourself, this recipe promises a show-stopping dessert that showcases the best of strawberry season.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 3 cups Fresh strawberries (hulled and sliced)
- 3 tablespoons Granulated sugar (for macerating strawberries)
- 0.5 cup Strawberry preserves
- 0.5 cup White chocolate (chopped or chips)
- 1 cup Heavy cream (for whipping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a small bowl, mix together 3/4 cup heavy cream and 1 teaspoon vanilla extract. Pour this into the dry ingredients and gently mix until just combined.
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch-thick circle.
Use a round biscuit cutter (about 2 1/2 inches in diameter) to cut out the shortcakes. Re-roll the scraps as needed to make a total of 6 shortcakes.
Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, until golden brown. Let them cool completely on a wire rack.
While the shortcakes are baking, prepare the strawberries by tossing the sliced strawberries with 3 tablespoons of granulated sugar. Let them macerate for at least 10 minutes.
In a small saucepan, gently heat the strawberry preserves over low heat until they are just warm. Remove from heat and set aside to cool slightly.
For the whipped cream, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract together in a chilled bowl until soft peaks form.
To assemble, slice each shortcake in half horizontally. Spread the bottom half with a thin layer of the warm strawberry preserves.
Place a generous spoonful of macerated strawberries on top of the preserves, followed by a dollop of whipped cream. Sprinkle some chopped or melted white chocolate over the whipped cream.
Top with the other half of the shortcake and repeat the process as desired, finishing with more whipped cream and garnishing with remaining strawberries and white chocolate.
Serve immediately and enjoy this double strawberry white chocolate delight!
Nutrition Facts
Calories |
4610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.2 g | 361% | |
| Saturated Fat | 173.3 g | 867% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 478.2 g | 174% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 270.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 539 mg | 41% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1594 mg | 34% | |
*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.
