Description
A delightful dessert celebrating seasonal strawberries, perfect for summer gatherings and casual brunches.
Ingredients
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar (for strawberries)
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar (for shortcake)
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/3 – 1 1/2 cups half-and-half or whole milk
- 6 tablespoons unsalted butter, cold and cubed
- Raw sugar (optional for sprinkling)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper.
- Toss the quartered strawberries with 1/3 cup of granulated sugar. Set aside.
- Combine the flour, 3 tablespoons of granulated sugar, baking powder, and salt in a large bowl. Cut in the cubed butter until the mixture resembles coarse crumbs.
- Gradually add half-and-half to the flour mixture, stirring until a dough forms.
- Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut into rounds.
- Place the rounds on the baking sheet and optionally sprinkle with raw sugar.
- Bake for 12-15 minutes until the shortcakes are golden and fluffy.
- Beat the heavy cream with vanilla and almond extract until soft peaks form. Gradually add powdered sugar to desired sweetness.
- Slice the baked shortcakes in half, layer with the strawberries and whipped cream, and top with the other half of the shortcake.
Notes
Use fresh, ripe strawberries for the best flavor. You can substitute almond extract and use store-bought whipped cream if short on time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American