Super Shortcake
Indulge in the ultimate summer dessert with Super Shortcake, a heavenly blend of buttery biscuits, sweet macerated strawberries, and pillowy homemade whipped cream. This recipe is a breeze to prepare, with just 20 minutes of prep time and 15 minutes in the oven, making it perfect for a quick yet impressive treat. The tender shortcakes, made from scratch with cold butter and a touch of vanilla, are the ideal base for the juicy strawberries that release their natural sweetness after a quick maceration. Topped with velvety whipped cream lightly sweetened with powdered sugar and vanilla, every bite is a balance of rich, airy, and fruity flavors. Perfect for serving at summer gatherings, barbecues, or as an easy weeknight dessert, this classic shortcake recipe is a crowd-pleaser that can be assembled in minutes. Keywords: homemade shortcake, strawberry shortcake recipe, summer desserts, easy dessert ideas, whipped cream desserts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 3 cups Strawberries, hulled and sliced
- 3 tablespoons Granulated sugar (for strawberries)
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 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 bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into small cubes and use a pastry cutter or your fingers to cut it into the flour mixture until the mixture resembles coarse crumbs.
In a separate small bowl, mix the heavy cream and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently with a fork until the dough comes together. Be careful not to overmix.
Lightly flour a work surface and turn the dough out onto it. Gently pat the dough into a 1-inch-thick rectangle.
Using a biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather scraps, reshape, and cut until all the dough is used.
Brush the tops of the dough rounds lightly with a bit of heavy cream for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly while you prepare the strawberries and whipped cream.
In a medium bowl, combine the sliced strawberries and 3 tablespoons of granulated sugar. Stir to coat the strawberries and let them macerate for 10 minutes so they release their juices.
For the whipped cream, use a hand or stand mixer to beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
To assemble, carefully slice each biscuit in half horizontally. Layer the bottom half with a generous portion of strawberries (including their juices) and whipped cream. Place the top half of the biscuit on top and finish with more whipped cream and strawberries if desired.
Serve immediately and enjoy your Super Shortcake!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 20.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 168 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.
