Description
Sweet summer memories bloom in this classic Strawberry Shortcake, where tender biscuits cradle juicy berries and billowy whipped cream. Delightful layers of flavor invite dessert enthusiasts to savor each heavenly bite, promising pure indulgence that lingers long after the last crumb disappears.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
Dry Ingredients:
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 pinch of salt
Liquid and Flavoring Ingredients:
- 3/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Thoroughly rinse strawberries and slice them into uniform pieces, then generously coat with sugar to release natural juices and create a luscious syrup.
- Sift together flour, baking powder, sugar, and salt in a mixing bowl, ensuring a smooth and even dry mixture.
- Using an electric mixer, cream butter until smooth, then gradually incorporate sugar until the mixture becomes light and airy with a pale, fluffy texture.
- Gently introduce heavy cream and vanilla extract into the butter mixture, blending until perfectly integrated and creating a silky consistency.
- Delicately fold dry ingredients into the wet mixture, stirring minimally to maintain a tender crumb structure.
- Transfer batter into a pre-greased baking pan, spreading evenly and smoothing the top with a spatula.
- Bake in a preheated oven at 350°F for approximately 25-30 minutes, monitoring until the surface turns a golden-brown color and a toothpick inserted comes out clean.
- Allow cake to cool completely on a wire rack, ensuring proper temperature reduction and structural stability.
- Whip heavy cream until soft, billowy peaks form, creating a cloud-like topping with gentle, aerated texture.
- Carefully slice cooled cake horizontally, creating two even layers for optimal strawberry and cream distribution.
- Layer cake with macerated strawberries and freshly whipped cream, alternating between each component for a visually stunning and delectable dessert.
Notes
- Macerate strawberries for at least 30 minutes to enhance their natural sweetness and create a syrupy texture that intensifies the dessert’s flavor profile.
- Use cold butter and handle dough minimally to achieve a tender, flaky shortcake with perfect crumbly texture that melts in your mouth.
- Opt for fresh, in-season strawberries to guarantee maximum flavor and natural sweetness in your dessert.
- Consider gluten-free alternatives like almond or coconut flour for those with dietary restrictions, ensuring everyone can enjoy this classic treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 31 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg