Description
A timeless dessert bursting with fresh strawberries, fluffy shortcakes, and creamy whipped cream, perfect for summer gatherings.
Ingredients
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar (for macerating strawberries)
- 3 cups all-purpose flour
- 3 Tbsp granulated sugar (for the shortcake)
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 – 1 1/2 cups half & half (or whole milk)
- 6 Tbsp unsalted butter, cold and cubed
- Raw sugar (optional for sprinkling)
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 Tbsp powdered sugar
Instructions
- Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- Toss the quartered strawberries with 1/3 cup of granulated sugar and set aside.
- Combine flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl.
- Cut in the cubed butter until the mixture resembles coarse crumbs.
- Add the half-and-half gradually to the flour mixture, stirring until a dough forms.
- Turn the dough onto a floured surface and gently knead it. Pat the dough into a 1-inch thick round.
- Cut the dough into rounds and place them on the baking sheet, optionally sprinkling with raw sugar.
- Bake for 12-15 minutes until golden and fluffy.
- Beat the heavy cream with vanilla extract and (if used) almond extract until soft peaks form. Gradually add powdered sugar to reach your desired sweetness.
- Assemble by slicing the baked shortcakes in half, layering with macerated strawberries, and adding whipped cream before capping with the top half of the shortcake.
Notes
Serve with a drizzle of strawberry juice and enjoy with tea or light dessert wine. Components can be stored separately for up to two days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American