Ingredients
Scale
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine sliced strawberries with granulated sugar; set aside for 30 minutes.
- Preheat your oven to 425°F (220°C).
- In another mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter pieces and mix until crumbly.
- Stir in milk and vanilla extract until just combined.
- Drop spoonfuls of dough on a parchment-lined baking sheet; bake for 12-15 minutes until golden brown. Let cool for about 10 minutes.
- Whip the cold cream with powdered sugar until soft peaks form.
- To assemble, split each shortcake in half, layer with strawberries and cream, then top with the other half.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg