Description
A light and sweet cake made with fresh strawberries, soft cake, and whipped cream, perfect for warm days.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- Optional: small pinch of lemon zest
Instructions
- In a bowl, combine sliced strawberries and sugar. Set aside to macerate.
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until peaks form.
- Preheat the oven to 425ยฐF (220ยฐC). In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until a dough forms.
- Drop spoonfuls of dough onto a baking sheet and bake for 12-15 minutes until golden.
- Once cooled, split the shortcakes in half. Layer with macerated strawberries and whipped cream. Top with the other half of the shortcake and add more strawberries and cream on top.
Notes
Use very cold butter for the shortcake and chill the bowl and beaters for whipped cream if the kitchen is warm. Store components separately for the best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg