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Strawberry Shortcake

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A classic summer dessert featuring fresh strawberries and fluffy shortcakes, perfect for warm days and family gatherings.

Ingredients

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  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1/2 cup sugar (for shortcakes)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Macerating Fresh Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup sugar and set aside. This simple action draws out the natural sweetness and juices of the berries, creating a sweet syrup that will soak into the shortcakes later.
  2. Preheating the Oven: Preheat your oven to 400°F (200°C). The right temperature is crucial for achieving that beautiful golden-brown crust.
  3. Preparing the Dry Ingredients: In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. This is the foundation of your shortcakes, and it’s essential that everything is evenly combined for even baking.
  4. Cutting in the Butter: Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. This step is vital; the butter needs to remain cold to ensure flaky, tender shortcakes.
  5. Combining Wet Ingredients: Stir in the heavy cream and vanilla extract until just combined. The dough should be moist but not overly wet. Don’t worry about being perfectly smooth—some lumps are just fine.
  6. Shaping the Dough: Turn the dough onto a floured surface, pat it into a circle about 1-inch thick, and cut out rounds with a biscuit cutter. The goal here is to keep the dough light and airy.
  7. Baking the Shortcakes: Place the rounds on a baking sheet and bake for 15-20 minutes until they are golden brown on top. The smell will be heavenly, filling your kitchen with baking bliss.
  8. Cooling the Shortcakes: Let the shortcakes cool slightly on a wire rack, then slice them in half. The shortcakes will be warm, light, and ready to hold all that strawberry goodness!
  9. Final Assembly: Layer each shortcake half with the macerated strawberries and a generous dollop of whipped cream. Serve immediately, and watch as everyone’s eyes light up at the sight of these delightful desserts.

Notes

For best results, use ripe strawberries and ensure your butter is very cold to achieve flaky shortcakes.

Nutrition

Find it online: https://cookingwithmayaa.com/strawberry-shortcake-3/

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