Description
This delicious strawberry shortcake features a light and fluffy shortcake topped with fresh strawberries and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 5 Tablespoons vegetable shortening
- 2/3 cup milk
- 2 Tablespoons heavy whipping cream
- 1 pound fresh strawberries, sliced
- 1/4 cup sugar
- to taste Whipped cream for garnish
Instructions
- Preheat oven to 450F and grease an 8×8″ baking dish.
- Add sliced strawberries to a small mixing bowl, along with the sugar. Stir to combine. Let sit for at least 15-30 minutes (while you prepare/bake the shortcake), stirring occasionally, to allow the juices to release.
- In a medium mixing bowl, add flour, baking powder, sugar, and salt. Whisk to combine.
- Add shortening to the flour mixture. Use two forks or a pastry blender to cut the shortening into the dry ingredients, until pieces are about the size of small peas.
- Add milk and heavy whipping cream to the dry ingredients, stirring just until combined. Don’t overmix or your shortcakes will be tough.
- Press dough into prepared pan. Bake for 12-15 minutes, until tops are light golden-brown.
- Slice a square of shortcake, then top with some strawberries and their juices. Garnish with whipped cream.
Notes
- For best flavor, use fresh strawberries that are at peak ripeness.
- Make sure not to overmix the dough to keep the shortcakes tender.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with topping
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg