Strawberry Shortcake Recipe
Indulge in our classic Strawberry Shortcake, featuring layers of light and fluffy vanilla sponge cake, topped with luscious whipped cream and a generous helping of sweet, juicy strawberries. Each bite is a perfect harmony of flavors and textures, making it a delightful treat for any occasion.
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Ingredients
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Strawberry Shortcake Ingredients
Method
Preparation Instructions
Prepare the Strawberries
Wash and slice the fresh strawberries. In a bowl, mix the sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for about 30 minutes to release their juices.
Make the Shortcake
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.
Bake the Shortcakes
Turn the dough onto a floured surface and knead gently for about 30 seconds. Pat the dough into a 1-inch thick round. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden brown.
Make the Whipped Cream
In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Assemble the Shortcake
Slice the baked shortcakes in half. Layer the bottom half with macerated strawberries and a generous dollop of whipped cream. Place the top half on and add more strawberries and cream on top if desired.
