Description
Classic strawberry shortcake made with buttery flaky shortcakes, fresh strawberries, and homemade whipped cream. A traditional dessert perfect for summer.
Ingredients
Fresh strawberry topping
3 cups all purpose flour
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter
1 large egg
3/4 cup cold buttermilk
1 to 2 tablespoons extra buttermilk or ice water if needed
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the fresh strawberry topping and set aside.
2. Whisk flour sugar salt and baking powder in a bowl.
3. Cut cold butter into the flour mixture until crumbly.
4. Whisk egg and buttermilk together.
5. Add buttermilk mixture to flour and stir to form dough.
6. Gently knead the dough and roll into a rectangle.
7. Fold dough several times then roll to about 1¼ inch thick.
8. Cut shortcakes with a biscuit cutter.
9. Place in greased pan brush with cream and sprinkle with sugar.
10. Bake at 425°F for 18 to 22 minutes until golden brown.
11. Whip heavy cream powdered sugar and vanilla until peaks form.
12. Split warm shortcakes and top with strawberries and whipped cream.
Notes
Use cold butter for flaky layers.
Freeze shaped dough for 20 minutes before baking for best texture.
Assemble the shortcake just before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American