Strawberry Shortcake

Servings 6
Preparation Time 20 minutes
Baking Time 15 to 18 minutes
Assembly Time 10 minutes

Ingredients

For the Strawberries

– 500 grams fresh strawberries – hulled and sliced

– 2 to 3 tablespoons sugar – to sweeten

– 1 teaspoon lemon juice – optional

For the Shortcakes

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 3 tablespoons sugar

– 1/2 cup cold unsalted butter – cubed

– 2/3 cup milk or heavy cream

– 1 teaspoon vanilla extract

For the Whipped Cream

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

– 1/2 teaspoon vanilla extract

Instructions

Step 1 – Prepare the Strawberries

– Place sliced strawberries in a bowl

– Add sugar and lemon juice

– Toss gently and let sit for 20 to 30 minutes to release juices

Step 2 – Make the Shortcakes

– Preheat oven to 220 degrees Celsius

– In a large bowl, whisk together flour, baking powder, salt, and sugar

– Cut in the cold butter using fingers or a pastry cutter until mixture resembles coarse crumbs

– Add milk and vanilla extract

– Stir just until dough comes together – do not overmix

– Turn dough onto a floured surface and gently pat into a 2 cm thick round

– Cut into rounds using a biscuit cutter or glass

– Place on a baking tray lined with parchment paper

– Bake for 15 to 18 minutes or until golden brown

– Cool slightly on a wire rack

Step 3 – Make the Whipped Cream

– In a cold bowl, whip the cream until soft peaks form

– Add powdered sugar and vanilla extract

– Whip again until stiff peaks form

Step 4 – Assemble the Shortcakes

– Slice each shortcake in half horizontally

– Spoon strawberries and their juice over the bottom half

– Top with whipped cream

– Cover with the top half of the shortcake and add more cream and berries if desired

Tips

– Use cold butter and don’t overwork the dough for light and fluffy shortcakes

– Let the strawberries macerate long enough to draw out their natural sweetness

– Serve immediately after assembling for best texture