Description
A delightful and classic dessert featuring layers of fluffy shortcake, juicy strawberries, and airy whipped cream, perfect for summer gatherings.
Ingredients
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the shortcake)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice the strawberries and place them in a bowl. Sprinkle with ¼ cup granulated sugar and stir gently. Set aside for at least 30 minutes.
- Preheat the oven to 425°F.
- In a large mixing bowl, combine flour, ¼ cup sugar, baking powder, and salt.
- Add cold butter to the flour mixture and blend until crumbly.
- Pour in the milk and 1 teaspoon vanilla, stirring just until combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet to make six shortcakes.
- Bake for 12 to 15 minutes or until tops are golden brown. Let cool for 10 minutes.
- In a separate bowl, beat the cold heavy whipping cream with powdered sugar and 1 teaspoon vanilla until soft peaks form.
- Split each shortcake in half, spoon strawberries and their juices onto the bottom half, then add whipped cream.
- Top with the other half of the shortcake and garnish with more strawberries and cream if desired.
- Serve immediately and enjoy!
Notes
For best results, use fresh strawberries and ensure all dairy is cold.
