Ingredients
Scale
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for the shortcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract (for the shortcakes)
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
Instructions
- Prepare the strawberries by slicing them and mixing with ¼ cup sugar. Let sit for at least 30 minutes.
- Preheat your oven to 425°F.
- In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt. Add cold butter and mix until crumbly.
- Stir in milk and vanilla until just combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, making six shortcakes. Bake for 12-15 minutes until golden brown.
- For the whipped cream, beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble by splitting each shortcake in half, layering with strawberries and whipped cream before topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg