Strawberry shortcake is a delightful summer dessert that showcases the sweetness of fresh strawberries paired with fluffy whipped cream and tender cake. This easy-to-follow recipe will help you create a classic treat that’s perfect for any occasion.
Ingredients:
For the Biscuits:
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 5 tablespoons unsalted butter, cold and cubed
– 1/4 cup whole milk
– 1 teaspoon vanilla extract
For the Strawberries:
– 4 cups fresh strawberries, hulled and sliced
– 1/4 cup maple syrup (adjust to taste)
For the Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
Instructions:
- In a medium bowl, combine the sliced strawberries and maple syrup. Toss gently and let them sit for about 30 minutes to release their juices.
- Preheat your oven to 350°
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.
- Turn the dough out onto a floured surface and gently knead it 2-3 times. Spoon generous heaps of dough on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form. Add in maple syrup and vanilla and mix until combined
- Slice the cooled biscuits in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, top with whipped cream, and cover with the other half of the cake. Serve immediately and enjoy your delicious strawberry shortcake!
Aprile's Kitchen 