Ingredients for Strawberry Shortcake:
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 2/3 cup whole milk
- 1 large egg
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional, for extra flavor)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Step-by-Step Recipe for Strawberry Shortcake:
Step 1: Prepare the Strawberries
- In a large bowl, combine sliced strawberries, granulated sugar, and lemon juice.
- Mix well and let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.
Step 2: Make the Shortcake
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add the chilled butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk and egg. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Cut into rounds using a biscuit cutter.
- Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Let cool.
Step 3: Whip the Cream
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Step 4: Assemble the Strawberry Shortcake
- Slice the cooled shortcakes in half horizontally.
- Place the bottom half on a plate, spoon a generous amount of strawberries and their juices over it, and top with whipped cream.
- Place the top half of the shortcake over the whipped cream and garnish with additional strawberries and a dollop of cream.
Nutritional Information for Strawberry Shortcake
The following breakdown is for a single serving (1 shortcake with strawberries and cream):
- Calories: 320
- Protein: 4g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Sugars: 20g
- Fiber: 2g
- Sodium: 250mg
Tips for the Perfect Strawberry Shortcake
- Use fresh, ripe strawberries: The flavour of the dessert depends on the quality of the strawberries.
- Chill the whipped cream bowl: This helps achieve fluffy, stable whipped cream.
- Serve immediately: Assemble the shortcake just before serving to prevent it from becoming soggy.
Happy Baking!
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