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Strawberry Shortcake

Elliot Hessel
Indulge in the ultimate summer dessert with this classic strawberry shortcake recipe.Fluffy, buttery shortcakes pair perfectly with sweet, juicy strawberries and creamy whipped cream for a dessert that's sure to satisfy your sweet tooth.Plus, this recipe is easy to make and is sure to be a hit with the whole family. So let's get baking and enjoy this delicious treat together!
Print Recipe
Course Dessert
Cuisine American

Equipment

  • 1 Whisk
  • 1 Oven

Ingredients
  

Cake Ingredients

  • 1 ¾ cups All purpose flour
  • 2 tbsp Sugar
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter
  • ¾ cup Milk
  • 1 tsp Vanilla extract
  • 2 cups Sliced strawberries

Frosting Ingredients

  • ½ cup Heavy cream
  • 1 tbsp Sugar

Instructions
 

Cake Instructions

  • Preheat oven to 400°F (200°C)
  • In a large mixing bowl, whisk together the flour, 2 tbsp of sugar, baking powder, and salt
  • Add the diced butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Add the milk and vanilla extract to the bowl and use a fork to stir until the dough comes together.
  • On a lightly floured surface, knead the dough gently a few times until it forms a ball. Pat the dough into a round that is about 1 inch thick.
  • Use a biscuit cutter or a drinking glass to cut out circles of dough. Place the dough circles on a baking sheet lined with parchment paper.
  • Bake the shortcakes for 12-15 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean. Allow the shortcakes to cool completely.
  • In the meantime, place the sliced strawberries in a bowl and toss with 1 tablespoon of sugar.

Frosting Instructions

  • In a separate bowl, use a whisk or an electric mixer to whip the heavy cream until it forms soft peaks.   

Assembly

  • To assemble the shortcakes, slice each shortcake in half horizontally. Place the bottom half of a shortcake on a plate, then top with a few spoonfuls of the sugared strawberries and a dollop of whipped cream.
  • Place the top half of the shortcake on top, and repeat with the remaining shortcakes.
  • Serve the shortcakes immediately, or refrigerate until ready to serve. Enjoy!