American 20 min

Strawberry Shortcake

Name: Strawberry Shortcake
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 cups all-purpose flour; ¼ cup granulated sugar for shortcakes; 1 tablespoon baking powder; ½ teaspoon salt; 6 tablespoons cold unsalted butter, cubed; ¾ cup cold heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 2 cups heavy cream for whipping; 3 tablespoons powdered sugar

baking

Ingredientsfor 2

520

Cal

Protein

56g

Carbs

30g

Fat

12 lbs fresh strawberries, hulled and sliced
2¼ cup granulated sugar
32 cups all-purpose flour
4¼ cup granulated sugar for shortcakes
51 tablespoon baking powder
6½ teaspoon salt
76 tablespoons cold unsalted butter, cubed
8¾ cup cold heavy cream, plus more for brushing
91 teaspoon vanilla extract
102 cups heavy cream for whipping
113 tablespoons powdered sugar

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Instructions

1
Start by tossing 2 lbs of hulled and sliced fresh strawberries with ¼ cup of granulated sugar. Let them macerate at room temperature for 30–60 minutes until they release their juices and the sugar dissolves into a syrup.
2
Preheat your oven to 425°F (218°C). In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
3
Cut in 6 tablespoons of cold unsalted butter (cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in ¾ cup of cold heavy cream and 1 teaspoon of vanilla extract until a shaggy dough forms.
4
On a floured surface, pat the dough out to a thickness of ¾ inch and cut into 6 rounds using a 2.5-inch cutter, being careful not to twist the cutter to ensure proper rising. Brush the tops with additional heavy cream.
5
Bake the shortcakes in the preheated oven for 15–18 minutes until they are golden brown and risen. While they bake, whip 2 cups of heavy cream with 3 tablespoons of powdered sugar until soft, billowy peaks form.
6
Once the shortcakes are done, split them horizontally. Spoon the macerated strawberries and their syrup over the bottom half, add a generous dollop of whipped cream, and place the top half at an angle. Serve immediately for the best taste and texture.