Favorite Shortcake
Experience the timeless delight of homemade "Favorite Shortcake," a buttery, tender dessert that's perfect for any occasion. Crafted with a rich, crumbly shortcake base, this recipe combines the magic of cold, cubed butter and heavy cream to create a perfectly golden, melt-in-your-mouth texture. Fresh, juicy strawberries are lightly macerated with sugar, enhancing their natural sweetness, while fluffy whipped cream adds a luscious finishing touch. Easy to make with just 20 minutes of prep time, this strawberry shortcake recipe is the ultimate comfort dessert, offering a balance of simplicity and flavor. Whether you're hosting a summer gathering or indulging in a nostalgic treat, this classic dessert is sure to impress every time. Perfect for strawberry shortcake lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream (plus more for brushing)
- 1 teaspoon Vanilla extract
- 3 cups Fresh strawberries (sliced)
- 3 tablespoons Granulated sugar (for strawberries)
- 1 cups Whipped cream (for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream and vanilla extract. Gradually pour this into the flour and butter mixture, stirring until a dough forms.
Turn the dough out onto a lightly floured surface and gently knead it five to six times until it comes together. Be careful not to overwork the dough.
Roll the dough to about 3/4-inch thickness and use a round biscuit cutter to cut out shortcakes. Reroll scraps as needed, but try to minimize handling.
Place the shortcakes onto the prepared baking sheet. Brush the tops lightly with heavy cream for a golden finish.
Bake for 15-20 minutes, or until the shortcakes are golden brown. Remove from oven and let cool on a wire rack.
While the shortcakes cool, combine the sliced strawberries and 3 tablespoons of sugar in a medium bowl. Stir and let sit for at least 10 minutes to macerate.
To serve, slice a shortcake in half. Layer the bottom half with a scoop of strawberries and juice, a dollop of whipped cream, and then place the top half over it. Add more berries and whipped cream on top if desired.
Enjoy your favorite shortcake immediately!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 20.1 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 195 mg | 4% | |
*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.
