Strawberry Short Cake Recipe
Make Strawberry Short Cake Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Shortcake
For the Strawberries
For the Whipped Cream
Method
Shortcake Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Add Butter
Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add Wet Ingredients
Pour in the heavy cream and vanilla extract. Stir gently until just combined. Do not overmix.
- 5
Shape and Bake
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. Cut into rounds with a biscuit cutter or into squares. Place on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
Strawberry Preparation
- 6
Prepare Strawberries
In a mixing bowl, combine the sliced strawberries and granulated sugar. Toss well to coat and allow to sit for about 15 minutes, until the strawberries release their juices.
Whipped Cream Preparation
- 7
Whip the Cream
In a large mixing bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Assembly
- 8
Assemble the Shortcake
Slice the baked shortcakes in half horizontally. Layer the bottom half with a generous amount of the macerated strawberries, followed by a dollop of whipped cream. Place the top half of the shortcake back on and repeat for each serving.
