Shortcake
Indulge in the timeless charm of homemade shortcake—a classic dessert that combines buttery, golden biscuits, luscious macerated strawberries, and pillows of freshly whipped cream. Perfectly baked shortcakes boast a tender, flaky texture thanks to a rich dough made with cold unsalted butter, heavy cream, and a touch of sugar. Fresh strawberries are elevated with powdered sugar and a hint of vanilla, creating a sweet, juicy filling that perfectly complements the airy whipped cream. With just 20 minutes of prep time, this easy yet elegant recipe is ideal for summer gatherings, special occasions, or any time you crave a nostalgic treat. Serve these strawberry shortcakes fresh for a showstopping dessert that’s as beautiful as it is delicious!
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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
- 0.75 cup Heavy cream
- 1 large Egg
- 1.5 pounds Strawberries
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Granulated sugar (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream and egg. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a round biscuit cutter to cut out 6 shortcakes, reshaping the scraps as needed.
Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, until golden brown. Remove from the oven and set aside to cool slightly.
While the shortcakes are baking, prepare the strawberries. Wash, hull, and slice them, then toss them in a bowl with powdered sugar and vanilla extract. Allow them to macerate for at least 10 minutes.
To make the whipped cream, beat the heavy cream and granulated sugar with a hand mixer or whisk until soft peaks form. Be careful not to over-whip.
To assemble, slice 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 over the filling.
Serve immediately and enjoy your homemade strawberry shortcake!
Nutrition Facts
Calories |
3443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 141.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 311 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1034 mg | 22% | |
*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.
