Description
Bright, tender shortcakes topped with macerated strawberries and whipped cream, perfect for a sunny afternoon.
Ingredients
Scale
- 1 lb (450 g) hulled, sliced strawberries
- 2–3 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter
- 2/3 cup cold whole milk (or 3/4 cup heavy cream)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
Instructions
- Macerate strawberries with granulated sugar and lemon juice; let sit for 20-30 minutes.
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until pea-sized pieces remain.
- Stir in cold milk (or cream) until just combined.
- Drop biscuit rounds onto a parchment-lined baking sheet and brush with egg wash.
- Bake at 425°F (220°C) for 12-15 minutes until golden.
- Whip heavy cream with powdered sugar and vanilla to soft peaks.
- Assemble shortcakes with layers of strawberries and whipped cream, and serve immediately.
Notes
Chill all ingredients before use for best results. Prevent soggy shortcakes by draining excess strawberry juice before assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg