Strawberry Shortcake with Fresh Whipped Cream

📝 Ingredients:

For the shortcakes:

• 2 cups (240g) all-purpose flour

• 1 tbsp baking powder

• 2 tbsp granulated sugar

• ½ tsp salt

• 6 tbsp (85g) cold unsalted butter, cubed

• ¾ cup (180ml) heavy cream (plus extra for brushing)

• 1 tsp vanilla extract

For the strawberries:

• 4 cups (600g) fresh strawberries, hulled and sliced

• ¼ cup (50g) granulated sugar

For the whipped cream:

• 1 cup (240ml) heavy cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

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👩‍🍳 Instructions:

1. Prepare the strawberries:

• Mix sliced strawberries with sugar in a bowl. Let them sit for at least 30 minutes to release their juices and sweeten.

2. Make the shortcakes:

• Preheat the oven to 200°C (400°F).

• In a large bowl, whisk together flour, baking powder, sugar, and salt.

• Add cold butter and mix with a pastry cutter or your fingers until it resembles coarse crumbs.

• Gradually add heavy cream and vanilla extract. Stir until combined, but don’t overwork the dough.

• Turn the dough onto a lightly floured surface, knead it a few times, and then roll it out to about 1-inch thickness.

• Use a biscuit cutter or glass to cut out rounds. Place them on a baking sheet and brush the tops with a little heavy cream.

• Bake for 12–15 minutes or until golden brown.

3. Make the whipped cream:

• Beat the heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form.

4. Assemble the shortcakes:

• Slice the shortcakes in half. Spoon a generous amount of sweetened strawberries on the bottom half, followed by a dollop of whipped cream.

• Top with the other half of the shortcake and serve immediately.

🎥 Video Tutorial: