Strawberry Shortcake Recipe
warm shortcake, vanilla whipped cream, strawberry compote
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Ingredients
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Shortcake, Whipped Cream, and Strawberry Compote
Method
Preparation
- 1
Make the Strawberry Compote
In a saucepan over medium heat, combine the strawberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the strawberries have broken down and the mixture thickens. Remove from heat and let cool.
- 2
Prepare the Shortcake
Preheat your oven to 425°F (220°C). In a bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round. Cut into rounds and place on a baking sheet.
- 3
Bake the Shortcake
Bake in the preheated oven for about 15-20 minutes or until golden brown. Let cool slightly.
- 4
Make the Whipped Cream
In a mixing bowl, beat the heavy cream and vanilla extract until soft peaks form.
- 5
Assemble the Shortcake
Slice the shortcakes in half, layer with strawberry compote and whipped cream, and top with the other half. Serve immediately.
