Strawberries with Spiced Cream Shortcake
Indulge in the irresistible allure of summer with these "Strawberries with Spiced Cream Shortcake," a perfect balance of buttery, flaky shortcake, juicy macerated strawberries, and velvety whipped cream infused with warming cinnamon and cardamom. This delightful dessert is quick to prepare, with just 25 minutes of prep time, making it an elegant yet effortless treat for gatherings or a weekday indulgence. The tender homemade shortcakes come together with a rich dough, while the spiced cream adds an unexpected twist that elevates the classic strawberry shortcake to a gourmet level. Serve these beauties fresh for a show-stopping dessert that’s bursting with vibrant flavors and comforting aromas. Perfect for celebrating strawberry season, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, diced)
- 0.75 cups Heavy cream (for shortcake)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 4 cups Strawberries (sliced)
- 2 tablespoons Granulated sugar (for strawberries)
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cardamom
- 1 teaspoon Vanilla extract (for whipped cream)
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 flour, granulated sugar, baking powder, and salt.
Add the diced cold butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the 3/4 cup of heavy cream, egg, and 1 teaspoon of vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until a soft dough forms. Do not overmix.
Turn the dough out onto a floured surface, gently pat it into a 1-inch-thick rectangle, and cut out biscuits using a 2.5-inch round cutter or glass. Re-roll scraps as needed.
Place the biscuits onto the prepared baking sheet, leaving about 1 inch between them. Bake for 13-15 minutes, or until golden brown. Allow the shortcakes to cool slightly on a wire rack.
Meanwhile, toss the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let them macerate for at least 15 minutes to release their juices.
In a chilled mixing bowl, whip the 1 cup of heavy cream, powdered sugar, cinnamon, cardamom, and 1 teaspoon of vanilla extract until soft peaks form. Be careful not to overwhip.
To assemble, slice each shortcake in half. Layer the bottom half with macerated strawberries and a dollop of spiced whipped cream. Place the top half of the shortcake on top, and add another layer of whipped cream and strawberries if desired.
Serve immediately and enjoy your handcrafted strawberries with spiced cream shortcakes!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 26.5 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 17.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 230 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.
