Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to taste)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by washing and slicing them. Toss with sugar and set aside to macerate.
- Preheat your oven to 425°F (220°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Gently stir in heavy cream until just combined; do not overmix.
- Drop spoonfuls of batter onto a lined baking sheet and bake for 15-18 minutes or until golden brown.
- For the whipped cream, beat heavy cream with vanilla until soft peaks form.
- Assemble by halving shortcakes, layering with strawberries and whipped cream, then topping with the other half.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (120g)
- Calories: 375
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg