Strawberry Shortcake
This homemade Strawberry Shortcake is a delightful dessert featuring tender shortcake biscuits layered with macerated strawberries and fresh whipped cream, perfect for summer gatherings.
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
2 ½ cups All-purpose flour
¼ cup Granulated sugar
1 tbsp Baking powder
½ tsp Salt
¾ cup Unsalted butter (cold)
1 cup Heavy cream
1 Large egg (for egg wash)
2 lbs Fresh strawberries
¼ cup Granulated sugar (for strawberries)
½ tsp Lemon zest (optional)
2 cups Heavy cream (for whipped cream)
¼ cup Powdered sugar
1 tsp Vanilla extract
Instructions
- Prepare the strawberries by washing, hulling, and slicing them. Toss with sugar and lemon zest, then macerate at room temperature for at least 30 minutes
- Preheat oven to 400°F (200°C). Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Add heavy cream and mix until just combined
- Pat dough into a rectangle, cut into rounds, and brush with egg wash. Bake for 15-18 minutes until golde
- For whipped cream, chill all components, whip together until soft peaks form, adding sugar and vanilla gradually
- Assemble by splitting shortcakes, layering with strawberries and whipped cream, and topping with the other half
Notes
Use very cold butter for flakiness.
Do not overmix the dough for tender shortcakes.
Assemble shortcakes just before serving to avoid sogginess.
Find it online: https://onthatplate.com/strawberry-shortcake/