Description
Indulge in the perfect summer dessert with this Fresh Strawberry Shortcake Recipe. Flaky sweet shortcake biscuits are layered with macerated strawberries and fluffy whipped cream for a delightful treat.
Ingredients
Units
Scale
- 6 cups (750 grams) fresh strawberries, sliced
- 1/2 cup (100 grams) sugar
- 2 cups (292 grams) unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons (38 grams) granulated sugar
- 3/4 teaspoon kosher salt
- 8 tablespoons (113 grams) unsalted butter, cold and cut into cubes
- 1 cup (240 ml) half-and-half
- 2 tablespoons (28 grams) unsalted butter, melted
- 1 tablespoon granulated sugar
- 2 cups (480 ml) heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Chill the stand mixer bowl and whisk attachment in the refrigerator.
- Combine sliced strawberries with sugar and refrigerate.
- Prepare the sweet shortcake biscuits using the listed ingredients.
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the shortcakes by layering biscuits, strawberries, and whipped cream.
Notes
- Use cold butter for flaky biscuits and stable whipped cream.
- Adjust sugar in strawberries to taste.
- Serve shortcakes shortly after assembling.
- Add lemon juice or zest for a variation in flavor.
- Store leftover whipped cream in the refrigerator.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg