Description
A nostalgic, summer-bright Strawberry Shortcake Dessert with tender shortcakes, syrupy macerated berries, and plush vanilla whipped cream. Simple, elegant, and crowd-pleasing.
Ingredients
- Strawberries: 4 cups, hulled and sliced
- Granulated Sugar: 1/2 cup
- All-Purpose Flour: 2 cups
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup, cold and cubed
- Heavy Cream: 1 1/2 cups, divided
- Powdered Sugar: 3 tablespoons
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat Your Equipment: Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a mixing bowl whisk flour, 2 tablespoons of the granulated sugar, baking powder, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Stir in 1 cup heavy cream until a soft dough forms.
- Prepare Your Cooking Vessel: Scoop dough onto the lined sheet into 8 equal mounds and gently flatten the tops.
- Assemble the Dish: Bake shortcakes 12 to 15 minutes until golden. While they bake, toss sliced strawberries with remaining granulated sugar and let stand to release juices.
- Cook to Perfection: In a chilled bowl whip remaining 1/2 cup heavy cream with powdered sugar and vanilla to soft peaks.
- Finishing Touches: Split warm shortcakes with a serrated knife. Spoon berries and their juices over bottoms, add whipped cream, and cap with tops.
- Serve and Enjoy: Garnish with extra berries and a final dollop of cream. Serve immediately.
Notes
- Note: Assemble just before serving to keep the shortcakes from turning soggy.
- For extra stability, chill the bowl and beaters before whipping the cream.
- Use ripe, in-season strawberries for the best flavor and color.
- To make ahead, bake shortcakes up to 1 day early and store airtight. Macerate berries up to 4 hours in advance.
- Gluten-free option, use a 1:1 gluten-free flour blend.
- Dairy-free option, swap heavy cream with coconut cream and butter with plant-based butter.
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 320
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: strawberry shortcake, summer dessert, berries and cream, easy dessert, classic dessert, shortcake biscuits, whipped cream, picnic dessert