Description
A delightful dessert featuring layers of buttery shortcake, macerated strawberries, and freshly whipped cream, perfect for summer picnics and family gatherings.
Ingredients
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar (for strawberries)
- 3 cups all-purpose flour
- 3 Tbsp granulated sugar (for shortcake)
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 – 1 1/2 cups half & half (or whole milk)
- 6 Tbsp unsalted butter, cold and cubed
- Raw sugar (optional for sprinkling)
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 Tbsp powdered sugar
Instructions
- Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- Toss the quartered strawberries with 1/3 cup of granulated sugar and set aside to macerate.
- Combine flour, 3 Tbsp sugar, baking powder, and salt in a large bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually stir in the half-and-half (or milk) until a dough forms.
- Turn the dough onto a floured surface and knead gently, then shape it into a 1-inch thick round.
- Cut into rounds and place them on the baking sheet, sprinkling raw sugar on top if desired.
- Bake for 12-15 minutes until golden and fluffy.
- Beat the heavy cream with the vanilla and optional almond extract until soft peaks form. Add powdered sugar to taste.
- Slice the baked shortcakes in half, layer with the macerated strawberries, and add a generous dollop of whipped cream before capping with the top half.
Notes
Great with a sprig of mint, strawberry syrup, or lemon curd for added flavor. Store leftovers separately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American