Description
A light and tender shortcake base layered with sweet strawberries and fluffy whipped cream, served as easy-to-cut slices for a beautiful and delicious dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup milk
- 1 tsp vanilla extract
- 4 cups fresh strawberries, sliced
- 1/3 cup sugar (for berries)
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 375°F (190°C). Grease and line an 8×8 or 9×9 baking pan with parchment paper.
- In a bowl, combine flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until a thick batter forms. Spread evenly into the prepared pan.
- Bake for 20–25 minutes or until the top is lightly golden and a toothpick comes out clean. Let cool completely.
- Meanwhile, mix sliced strawberries with sugar and let macerate for at least 15 minutes.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the cake is fully cooled, spread the whipped cream over the top, then spoon the strawberries evenly across the surface.
- Slice into squares and serve chilled or at room temperature.
Notes
- For a sturdier slice, chill the assembled shortcake for 30 minutes before cutting.
- Use a mixture of strawberries and raspberries for added flavor.
- Add lemon zest to the whipped cream for a bright citrus note.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg