Yields:
6 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
20 Mins
Total Time:
40 Mins
Strawberry shortcake is a harmonious blend of ripe, juicy strawberries, airy whipped cream, and tender, crumbly shortcake. The magic of strawberry shortcake not only resides in its ingredients but also in the memories it evokes. For many people, it conjures up images of picnics in the park, lazy summer afternoons, and family gatherings, recalling the wonderful moments spent together.
Ingredients
Adjust Servings
- For the Strawberry Filling:
- For the Whipped Cream:
Instructions
-
In a bowl, combine the sliced strawberries and sugar. Toss gently to coat the strawberries in the sugar and let them macerate for about 20 minutes. This will release their juices and create a delicious syrup.
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients and rub it into the dry mixture until it resembles coarse crumbs. Pour in the whole milk and vanilla extract. Stir until just combined, being careful not to overmix.
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Place the dough onto a lightly floured surface and gently knead it a few times to form a ball. Roll it out to about 1/2 inch (1 cm) thick. Use a round biscuit cutter (about 3 inches / 7 cm in diameter) to cut out shortcakes.
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Place the shortcakes on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until they are golden brown on top. Remove from the oven and let them cool on a wire rack.
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In a chilled mixing bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overwhip.
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Spoon a generous amount of strawberry syrup over the shortcake and top it with whipped cream. Place another shortcake on top, then drizzle more strawberry syrup and add a dollop of whipped cream. If desired, garnish with a whole strawberry or a sprig of mint.
