A classic dessert with fresh strawberries, whipped cream, and flaky shortcake.
Ingredients
Scale:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 cup heavy cream
2 tbsp powdered sugar
2 cups all-purpose flour
1 tbsp baking powder
1/2 cup unsalted butter, chilled and cubed
3/4 cup milk
1 tbsp sugar
Instructions
Wash the strawberries thoroughly under cold water. Remove the stems and slice them into halves or quarters. Pat them dry with a paper towel.
Combine the sliced strawberries with 1/4 cup of granulated sugar in a bowl. Stir gently and allow them to sit for at least 30 minutes.
In a chilled mixing bowl, combine 1 cup of heavy cream and 2 tablespoons of powdered sugar. Whip until soft peaks form.
Preheat your oven to 425°F (220°C). In a large bowl, sift together 2 cups of all-purpose flour and 1 tablespoon of baking powder. Cut in 1/2 cup of chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add 3/4 cup of milk, mixing until just combined.
Turn the dough onto a floured surface and knead gently. Roll out to 1/2-inch thickness and cut into rounds using a biscuit cutter. Arrange on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let cool on a wire rack.
Split the cooled shortcakes in half. Spoon a generous amount of macerated strawberries onto the bottom half, along with some whipped cream. Top with the other half of the shortcake.
Finish with a dollop of whipped cream and a sprig of mint for a refreshing touch. Serve immediately.
