How do I bake a summery strawberry shortcake?

Celebrate the sweetness of summer with a delightful strawberry shortcake. From the light sponge layers to the juicy strawberries and fluffy whipped cream, we'll guide you through creating this seasonal delight. Enjoy a taste of sunshine!

You'll need

Items needed to answer the question, how do I bake a summery strawberry shortcake. Items include: Strawberries Granulated Sugar All-Purpose Flour Baking Powder Salt Unsalted Butter Milk Heavy Cream Powdered Sugar Vanilla Extract

Strawberries 1 pound (450g)
Granulated Sugar 1 tablespoon
All-Purpose Flour 2 cups
Baking Powder 1 tablespoon
Salt pinch
Unsalted Butter 1/2 cup (1 stick)
Milk 3/4 cup
Heavy Cream 1 cup
Powdered Sugar 2 tablespoons
Vanilla Extract 1 teaspoon

Take note
Be cautious while handling sharp knives and hot oven. Allergen warning: This recipe contains gluten and dairy products.

1

Prepare the Strawberries

Wash the strawberries thoroughly under cold water and remove the stems. Slice the strawberries into thin, even slices and place them in a bowl. Sprinkle a tablespoon of granulated sugar over the strawberries and gently toss to coat. Let the strawberries macerate for about 15 minutes to release their natural juices.

2

Make the Shortcake

Preheat your oven to 375°F (190°C). In a mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt. Cut in 1/2 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Pour in 3/4 cup of cold milk and stir until just combined. Turn out the dough onto a lightly floured surface, then gently knead it a few times. Roll out the dough to about 1/2 inch thickness and cut out individual shortcakes using a round biscuit cutter. Place the shortcakes on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until they turn golden brown.

3

Whip the Cream

In a chilled mixing bowl, pour 1 cup of cold heavy cream and add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Using an electric mixer or hand whisk, whip the cream until soft peaks form. Be careful not to overwhip, as it can turn into butter.

4

Assemble the Strawberry Shortcakes

Once the shortcakes have cooled slightly, carefully slice them in half horizontally. Place the bottom halves on serving plates and spoon a generous amount of macerated strawberries over each one. Top with a dollop of freshly whipped cream, then place the remaining shortcake halves on top. Optionally, you can dust the shortcakes with powdered sugar for an extra touch of sweetness. Serve immediately and enjoy!