Description
A delightful and easy-to-make dessert featuring fresh strawberries, crumbly shortcake, and creamy whipped topping, perfect for summer gatherings.
Ingredients
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcake)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- â…” cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over the strawberries. Stir gently and set aside for at least 30 minutes.
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in the milk and 1 teaspoon vanilla extract. Stir just until combined, being careful not to overmix.
- Drop large spoonfuls of dough onto a parchment-lined baking sheet, making six shortcakes.
- Bake for 12 to 15 minutes or until the tops are golden brown.
- Remove from the oven and let cool for about 10 minutes.
- In a separate bowl, pour in the cold heavy whipping cream. Add powdered sugar and 1 teaspoon vanilla extract. Beat with a hand mixer until soft peaks form.
- Split each shortcake in half using a fork or your hands. Spoon strawberries and their juices onto the bottom half of each shortcake.
- Add a generous layer of whipped cream.
- Place the top half of the shortcake over the cream.
- Add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
Notes
For added flavor, consider using a touch of lemon zest in the strawberry mixture. Serve immediately for best texture and flavor.