Ingredients
Scale
- 2 lbs fresh strawberries
- 1/4 cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter (cold)
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar (for whipped cream)
Instructions
- Prepare strawberries by washing, hulling, and slicing them. Toss with 1/4 cup sugar and set aside to create syrup.
- Preheat oven to 425°F (220°C). In a bowl, combine flour, baking powder, and salt. Cut in cold butter until crumbly, then mix in milk until just combined.
- Drop spoonfuls of batter onto a parchment-lined baking sheet and bake for 15-20 minutes until golden brown. Cool on rack.
- Whip heavy cream with sugar until soft peaks form.
- Assemble by slicing shortcakes in half, layering with strawberry mixture and whipped cream before topping with the other half.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (150g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg