Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet or dust it with flour.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt until evenly combined.
- Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs.
- Pour in the heavy cream all at once and stir gently until the dough just comes together. Do not overmix.
- Turn the dough onto a lightly floured surface and knead gently for 5–10 times until smooth.
- Roll the dough to about 1-inch thickness and cut out shortcake rounds using a 2- to 3-inch round cutter.
- Place the rounds on the prepared baking sheet and bake for 15–20 minutes or until the tops are lightly golden.
Assembly
- While the shortcakes bake, combine the sliced strawberries and 1/4 cup sugar in a bowl to macerate.
- Remove shortcakes from the oven and let cool slightly. Slice each in half horizontally.
- Assemble by layering the bottom half with strawberries and a spoonful of their juices, add a generous dollop of whipped cream, and top with the shortcake lid.
- Serve immediately.
Nutrition
Notes
Best served fresh. Keep components separate to prevent sogginess. You can also freeze shortcakes individually for later use.