Description
A classic strawberry shortcake featuring layers of fresh strawberries, rich whipped cream, and tender biscuit-like cakes.
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 & 1/2 sticks)
- 1 large egg (cold)
- 3/4 cup cold buttermilk
- 1-2 tablespoons cold buttermilk (or ice water)
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Prepare the Fresh Strawberry Topping by combining sliced strawberries with sugar and letting them sit to release juices.
- Whisk together flour, sugar, salt, and baking powder in a large bowl.
- Chop cold butter into small pieces and add to the flour mixture; blend until it resembles coarse crumbs.
- Whisk the egg and cold buttermilk in a separate bowl, then add to the flour mixture and stir gently.
- Knead the dough a few times in the bowl, adding buttermilk or ice water as needed.
- Roll the dough into a rectangle about 9×13 inches, then fold in half and quarters.
- Cut out shortcakes using a floured biscuit cutter and place in a greased pan.
- Freeze for 20 minutes, then bake at 425°F (220°C) for 18-22 minutes until golden brown.
- Combine heavy cream, powdered sugar, and vanilla, and whip until stiff peaks form.
- Assemble the layers by splitting shortcakes, layering with strawberries and whipped cream, and topping with remaining shortcake.
Notes
For a fresh twist, consider adding lemon zest to the cream. You can substitute buttermilk with regular milk mixed with vinegar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American