Strawberry Shortcake: A Sweet Slice of Summer
A light and fluffy cake, layered with delicious summer strawberries and whipped cream-a dessert that adds a touch of joy to your plate. Perfect for warm evenings and fun get-togethers.
Equipment
- Mixing bowls For combining ingredients
- Baking sheet To bake the shortcakes
- Pastry cutter Or use a knife to cut in butter
- Rolling Pin Optional, to flatten the dough
- Round cutter To shape the shortcakes (2-3 inch)
- Hand mixer Or whisk, to whip the cream
- Cooling rack To let the shortcakes cool evenly
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- ¼ cup sugar plus extra for sprinkling
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ¾ cup heavy cream plus more for brushing
- 1 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and sliced
- ¼ cup sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Marinate the Strawberries:Slice the strawberries and toss with sugar. Let sit in the fridge for at least 30 minutes.
- Make the Shortcake:Preheat oven to 400°F (200°C). Mix flour, sugar, baking powder, and salt.Cut in the cold butter until crumbly. Add cream and vanilla and mix until dough forms.
- Shape & Bake:Roll out dough to about 1-inch thickness. Cut into rounds, place on baking sheet.Brush tops with cream and sprinkle with sugar. Bake 12–15 minutes until golden.
- Whip the Cream:Beat the cream, powdered sugar, and vanilla until soft peaks form. Chill until ready.
- Assemble:Slice the shortcakes in half. Layer strawberries and whipped cream, then top with more strawberries and cream. Serve immediately.
Notes
• Use very cold butter to get that perfect flaky texture.
•Macerate strawberries ahead of time for extra syrup.
•Serve the shortcakes slightly warm or at room temperature.
•Optional: Add lemon zest to the dough or almond extract to the whipped cream for an extra twist.