Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup milk
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for the strawberries)
- Whipped cream, for serving
Instructions
- In a bowl, gently mix the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for 15-20 minutes, stirring occasionally, to macerate and release their juices.
- Preheat the oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, baking powder, salt, and 1/2 cup of granulated sugar.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Pour the milk into the bowl and gently mix until just combined. Be careful not to overmix the dough.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, if using.
- Bake for 12-15 minutes, or until the shortcakes are golden brown. Let them cool slightly on the baking sheet before serving.
- To assemble, split each shortcake in half. Spoon a generous amount of macerated strawberries over the bottom half, top with a dollop of whipped cream, and place the other half of the shortcake on top. Add more strawberries and whipped cream as desired.
Notes
- Use cold butter to ensure flaky shortcakes.
- Don’t overmix the dough; gently combine the ingredients.
- Macerate the strawberries for the best flavor and syrup.
- Serve the shortcakes warm for a comforting dessert.
- Customize with different berries or fruits to your liking.
- Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Store macerated strawberries separately in the refrigerator. Reheat shortcakes in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shortcake
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg