Strawberry Shortcake

A classic dessert featuring tender shortcakes layered with sweetened strawberries and fluffy whipped cream. Perfect for a light and refreshing treat.

Steps

1. Prepare the Strawberries: - In a small bowl, toss the sliced strawberries with granulated sugar and vanilla extract. Let sit for 30 minutes to release juices. 2. Make the Shortcakes: - Preheat oven to 400°F (200°C). - In a medium bowl, mix flour, sugar, baking powder, and salt. - Cut in chilled butter until mixture resembles coarse crumbs. - Stir in heavy cream until just combined. - Turn dough onto a floured surface, knead gently, and pat into a 1-inch thick round. - Cut into rounds and place on a baking sheet. - Bake for 15-20 minutes until golden brown. Cool completely. 3. Whip the Cream: - Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. 4. Assemble the Shortcake: - Slice shortcakes in half. - Layer bottom half with strawberries and whipped cream. - Place top half over and add additional strawberries and whipped cream. - Serve immediately.

For the Shortcake: - 1/2 cup all-purpose flour - 1 tbsp granulated sugar - 1 tsp baking powder - A pinch of salt - 2 tbsp unsalted butter, chilled and cubed - 1/4 cup heavy cream For the Strawberries: - 1/2 cup fresh strawberries, hulled and sliced - 1 tbsp granulated sugar - 1/4 tsp vanilla extract For the Whipped Cream: - 1/4 cup heavy whipping cream - 1 tbsp powdered sugar - 1/4 tsp vanilla extract