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Classic Strawberry Shortcake

A simple yet delightful dessert featuring layers of fresh strawberries, fluffy shortcakes, and whipped cream, perfect for summer celebrations.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Shortcake Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt Helps enhance the flavor
  • 1/2 cup unsalted butter, cold and cubed Cold butter helps in achieving fluffy shortcakes
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Strawberry Topping
  • 4 cups fresh strawberries, sliced
  • 1/4 cup powdered sugar Helps create a sweet syrup from the strawberries
  • to taste Whipped cream, for serving Use store-bought or homemade

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds.
  6. Place on a baking sheet and bake for 15-20 minutes until golden.
  7. While the shortcakes bake, mix the sliced strawberries with powdered sugar and let sit for 10 minutes to create a syrup.
Assembly
  1. Once baked, let the shortcakes cool slightly.
  2. To serve, split the shortcakes in half, layer with strawberries and whipped cream, then top with the other half. Enjoy!

Notes

Store leftover components separately in the fridge for 2-3 days to maintain freshness. You can freeze the shortcakes for longer storage, ensuring they are well-sealed. For a twist, try adding lemon zest or swapping fruits.