Strawberry Shortcake Recipe

Strawberry Shortcake Recipe Strawberry shortcake is a timeless dessert that combines the sweetness of ripe strawberries with the richness of whipped cream and the tender crumb of a buttery biscuit. This classic treat is perfect for spring and summer gatherings, offering a delightful end to any meal.​ Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt Cold, cut into cubes, 1/2 cup unsalted butter 1/3 cup full-fat milk 1 teaspoon vanilla extract 1 pound fresh strawberries, hulled and sliced 2 heaping tablespoons of sugar (for strawberries) 1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract (for whipped cream)​ Instructions: Preheat your oven to 425°F (220°C).​ In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.​ Stir in milk and vanilla extract until just combined. Do not overmix.​ Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 12-15 minutes or until golden brown. Set aside to cool. While the shortcakes are baking, mix sliced strawberries with 2 tablespoons of sugar. Let them macerate for at least 30 minutes.​ In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.​ To assemble, slice the cooled shortcakes in half horizontally. Layer the bottom half with strawberries and whipped cream, then top with the other half. If desired, top with additional strawberries and whipped cream.