Strawberry Shortcake

Course Cakes, Dessert

Cuisine American, Southern

Keyword strawberry-shortcake-recipes, strawberry-shortcakes

Prep Time 20

Cook Time 15

Cooling time 15

Total Time 50

Servings servings

Calories 453kcal

Ingredients

1 quart strawberries hulled and sliced
2 Tbsp granulated sugar
Shortcakes:
2 cups all purpose flour
1/3 cup granulated sugar plus additional for tops
4 tsp baking powder
1/2 tsp salt
4 Tbsp cold unsalted butter cubed
3/4 cup half and half
1 large egg
1 tsp pure vanilla extract or 1/2 tsp vanilla bean paste
1 Tbsp unsalted butter melted to brush tops
3 cups whipped cream

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
Macerate Berries: Add strawberries to a medium-size mixing bowl with 2 Tbsp sugar. Toss, then set into the fridge to macerate.
Shortcakes: In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder and salt.
Use a pastry blender to cut butter into the dry ingredients until it resembles cornmeal. Make a well in the center.
In a separate bowl, whisk together half and half, egg and vanilla. Add to the dry ingredients gradually mixing in until fully moistened.
Use two Tbsp to drop dough in mounds onto parchment lined baking sheet. Brush the tops with melted butter and sprinkle with granulated sugar.
Bake for 13-15 minutes, or until the tops are golden. Cool for 15 minutes.
Assemble: Slice shortcakes through the middle, top with macerated berries and whipped cream.

Notes

To make sweetened fresh whipped cream: In medium size mixing bowl, use an electric mixer to whip together 2 cups heavy cream with 1 tsp vanilla extract. Gradually add 1/4 cup granulated sugar beating just until stiff peaks form. Don't overbeat. Chill until assembling.

Nutrition