Description
A delightful and romantic strawberry shortcake perfect for Valentine’s Day, featuring fluffy shortcakes layered with macerated strawberries and whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon coarse sugar for topping
- 1.5 pounds fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 teaspoon fresh lemon juice (optional)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together milk, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out 6 rounds.
- Transfer shortcakes to the baking sheet and sprinkle with coarse sugar.
- Bake for 15 to 18 minutes or until golden brown.
- Allow cooling on a wire rack.
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice, and let macerate for at least 20 minutes.
- Beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble by splitting each shortcake, layering with strawberries and cream, and topping with more strawberries and cream.
Notes
For vegan options, substitute butter with coconut oil and use unsweetened applesauce instead of an egg. Store components separately to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg