Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar (for strawberries)
- Whipped cream (for serving)
Instructions
- Preheat the oven to 425°F (220°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: In a large bowl, combine the flour, 1/4 cup granulated sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add the heavy cream and vanilla until just combined, then shape the dough into a 1-inch thick circle.
- Cut the dough into rounds and bake for 15-20 minutes or until lightly golden.
- Macerate the strawberries by mixing them with 2 tablespoons of sugar and let them sit until juicy.
- Assemble the cake by slicing it in half, layering with strawberries and whipped cream, topping with the other half, and serving with additional strawberries and whipped cream.
Notes
Keep the butter cold for the flakiest shortcake texture. Do not overmix the dough; gentle handling keeps the cake tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: strawberry shortcake, dessert, summer dessert, easy dessert