Description
A delightful strawberry shortcake made with flaky layers and fresh strawberries, topped with creamy whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup milk
- 1 pound fresh strawberries, sliced
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the milk just until combined.
- Turn the dough out onto a floured surface and knead gently.
- Pat the dough into a rectangle about 1 inch thick and cut into squares or rounds.
- Place the shortcakes on a baking sheet and bake for 12-15 minutes until golden brown.
- Mix the sliced strawberries with powdered sugar and let them sit to macerate.
- Beat the heavy cream in a chilled bowl until soft peaks form.
- Slice the cooled shortcakes in half, layer with strawberries and whipped cream, and serve immediately.
Notes
For a dairy-free version, use almond milk and coconut cream. Avoid overmixing the dough to maintain tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg