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Classic Strawberry Shortcake

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Delight in the simplicity and freshness of this classic strawberry shortcake topped with whipped cream.

Ingredients

Scale
  • 2 cups strawberries, hulled and sliced
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream for serving

Instructions

  1. Macerate the strawberries by combining them with sugar and letting them sit for 30 minutes.
  2. Preheat your oven to 425°F (220°C).
  3. Mix the dry ingredients in a large bowl: flour, baking powder, and salt.
  4. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Pour in the heavy cream and vanilla extract, stirring just until the dough comes together.
  6. Turn the dough onto a floured surface, gently kneading it a few times, and roll out to 1-inch thickness.
  7. Cut into rounds using a biscuit cutter or glass.
  8. Bake for 12-15 minutes, or until golden on top.
  9. Cool the shortcakes, then assemble with strawberries and whipped cream.

Notes

For flakier shortcakes, ensure butter is very cold. Serve immediately for best flavor and texture.

Nutrition

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