Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon fine sea salt
- 3 tablespoons cold butter
- 1 cup whole milk
- 1 large egg
- 2 pounds fresh strawberries
- 1 ¼ cups sugar (for strawberries)
- 1 ½ cups heavy whipping cream
- 1 tablespoon sugar (for whipped cream)
- 1 teaspoon vanilla extract
Instructions
- Hull and quarter the strawberries; mix with 1 ¼ cups sugar and let sit for 30 minutes to release juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Mix well.
- Cut in cold butter until crumbly.
- In another bowl, whisk milk and egg; pour into dry ingredients and stir until just combined.
- Turn dough onto floured surface, pat down to about an inch thick, and cut out shapes using a round cutter.
- Bake for about 15 minutes until golden brown; allow cooling slightly.
- Beat heavy cream with sugar and vanilla until soft peaks form.
- Assemble by slicing shortcakes in half horizontally; drizzle bottom half with strawberry syrup, add strawberries and whipped cream before topping with the other half.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (approximately 130g)
- Calories: 330
- Sugar: 36g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg