Description
This Strawberry Shortcake brings together fluffy layers, fresh strawberries, and whipped cream. With simple ingredients and easy preparation, it’s the perfect dessert for gatherings or a sweet treat at home!
Ingredients
Scale
- 1 large egg + 1 yolk
- 1 cup + 2 tablespoons heavy cream, cold, divided
- 3 ¼ cups all-purpose flour
- 1/3 cup + 1 tablespoon granulated sugar, divided
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup unsalted butter, cold, grated
- 1 pound strawberries, hulled and sliced vertically
- ¼ cup granulated sugar
- Pinch kosher salt
- 2 teaspoons vanilla extract
- 1 ½ cups heavy cream, cold
- ¼ cup sour cream
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and place the oven rack in the top third position. Line a sheet pan with parchment paper.
- In a small bowl, whisk the egg, yolk, and 1 cup of heavy cream together and set aside.
- In a large bowl, whisk the flour, 1/3 cup sugar, kosher salt, and baking powder together.
- Add the cold, grated butter and use your hands to mix until the butter is coated in flour and forms walnut-size pieces.
- Fold in the egg and cream mixture gently until a sticky dough forms—a soft yellow color that holds together.
- Use a greased 1/3 cup measure to scoop dough onto the lined sheet pan, placing them 2 inches apart. Freeze for 10 minutes.
- In a medium bowl, mix sliced strawberries with sugar, salt, and vanilla until coated, then refrigerate.
- Remove shortcakes from the freezer, brush with the remaining 2 tablespoons of heavy cream, and sprinkle with sugar.
- Bake the shortcakes in the oven until they are light golden brown and cooked through, around 24-26 minutes.
- Allow the shortcakes to cool for about 15 minutes after removing them from the oven.
- In a large bowl, whip the heavy cream, sour cream, sugar, and vanilla until soft peaks form, being careful not to overwhip. Stir the strawberries again before use.
- Split the cooled shortcakes in half horizontally. Dollop whipped cream on the bottom half, add sliced strawberries with syrup, then another dollop of whipped cream before capping with the top half. Serve immediately.
Notes
Ensure your ingredients are cold for the best texture in the shortcakes.
You can adjust the sweetness of the strawberries according to your preference.
Keep the whipped cream chilled until ready to use to maintain its consistency.
Nutrition
- Serving Size: 1 shortcake with toppings
- Calories: 430
- Sugar: 22g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg