Strawberry Shortcake Recipe
chantilly cream, macerated strawberries
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Ingredients
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For the Macerated Strawberries
For the Chantilly Cream
For the Shortcake
Method
Prepare the Macerated Strawberries
Macerate the Strawberries
In a medium bowl, combine fresh strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in sugar. Let sit for at least 30 minutes to allow the strawberries to release their juices.
Make the Chantilly Cream
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture on medium-high speed until soft peaks form. Be careful not to over-whip.
Bake the Shortcake
Prepare the Shortcake Batter
Preheat your oven to 425°F (220°C). In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Bake the Shortcake
Turn the batter onto a floured surface and gently knead a few times. Pat into a 1-inch thick round. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Let cool slightly.
Assemble the Strawberry Shortcake
Layer the Ingredients
Slice the shortcake in half horizontally. Place the bottom half on a serving plate and top with a generous amount of macerated strawberries and a dollop of chantilly cream. Place the top half of the shortcake on top and repeat the layers. Serve immediately.