Strawberry Shortcake Recipe

Ingredients:

For the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 2/3 cup milk
• 1 teaspoon vanilla extract

For the Strawberries:

• 1 pound fresh strawberries, hulled and sliced
• 2-3 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prepare the Shortcakes:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, combine the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
5. Pat the dough into a rectangle about 3/4 inch thick. Use a floured round cutter or a glass to cut out circles of dough. Place the dough circles onto the prepared baking sheet, leaving some space between each one.
6. Gather any remaining dough scraps, pat them together, and cut out additional circles.
7. Bake the shortcakes in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let them cool on a wire rack.

3. Prepare the Strawberries:

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries in the sugar. Let them sit at room temperature for about 30 minutes to macerate and release their juices.

4. Make the Whipped Cream:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

5. Assemble the Strawberry Shortcakes:

1. Once the shortcakes have cooled, carefully slice each one in half horizontally.
2. Place a spoonful of the macerated strawberries on the bottom half of each shortcake.
3. Top the strawberries with a generous dollop of whipped cream.
4. Place the top half of the shortcake over the whipped cream.
5. Serve immediately and enjoy the classic combination of tender shortcake, juicy strawberries, and fluffy whipped cream!

6. Storage: Any leftover components can be stored separately. Keep the shortcakes in an airtight container at room temperature, the macerated strawberries in the refrigerator, and the whipped cream in the refrigerator for up to 2 days. Assemble just before serving for the best texture and flavor.