Strawberry Shortcake

Baffling Bakes

A delicious and classic strawberry shortcake, perfect for a summer treat or a special occasion!

Ingredients

For the Shortcake

2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (115g) cold unsalted butter, cubed
¾ cup (180ml) heavy cream
1 teaspoon vanilla extract

For the Strawberries

4 cups (600g) fresh strawberries, hulled and sliced
¼ cup (50g) granulated sugar

For the Whipped Cream

1 cup (240ml) heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Shortcakes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine Dry Ingredients

In a large bowl, whisk together flour, ¼ cup granulated sugar, baking powder, and salt.

Add Butter

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Wet Ingredients

Pour in the heavy cream and vanilla extract. Stir just until the dough comes together.

Form Shortcakes

Turn the dough out onto a lightly floured surface and knead it gently. Pat the dough into a 1-inch thick rectangle and cut out shortcakes using a biscuit cutter. Place them on the prepared baking sheet.

Bake

Bake for 15-18 minutes, or until the shortcakes are golden brown. Remove from the oven and let cool on a wire rack.

Prepare Strawberries & Make Whipped Cream

In a bowl, toss the sliced strawberries with ¼ cup granulated sugar. Let sit for about 30 minutes to macerate. In a separate mixing bowl, beat 1 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble Shortcakes & Serve

Slice each shortcake in half horizontally. Spoon some macerated strawberries and their juice onto the bottom half. Add a dollop of whipped cream, then place the top half of the shortcake on top. Finish with more strawberries and whipped cream.

Serve your strawberry shortcakes immediately for the best texture and flavor.

Tips For Strawberry Shortcake

Cold Ingredients

Ensure the butter and heavy cream are cold for the best shortcake texture.

Variation

You can add lemon zest to the shortcake dough for a citrus twist.

Storage

Store any leftover components separately in the fridge, and assemble just before serving.

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