Ingredients
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
For the strawberry filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp fresh lemon juice
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the cream mixture into the flour mixture and stir until just combined.
- Scoop the dough onto the prepared baking sheet, forming 8 shortcakes.
- Bake for 15-18 minutes, or until the shortcakes are golden brown. Allow them to cool on a wire rack.
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let the mixture sit for 15-20 minutes to allow the strawberries to release their juices.
- In a chilled bowl, whip the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
- To assemble the strawberry shortcakes, split each shortcake in half horizontally. Place the bottom half on a plate, spoon the strawberry mixture over it, and top with a generous dollop of whipped cream. Place the top half of the shortcake on the whipped cream and serve immediately.
Savor the sweet, juicy flavors of summer with these irresistible strawberry shortcakes that’ll make your heart skip a beat and your taste buds dance with joy!
