Homemade Strawberry Shortcake Recipe

Ingredients

• 4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
• 0.5 cup white sugar, divided
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup cold unsalted butter
• 0.67 cup milk
• 1 cup heavy cream
• 0.25 cup confectioners' sugar

Instructions

1. Combine fresh strawberries with ¼ cup sugar in a bowl. Refrigerate for about 30 minutes, or until the sugar is dissolved and the strawberries are juicy.
2. Preheat your oven to 400 degrees F (200 degrees C).
3. In a large bowl, whisk together flour, remaining ¼ cup sugar, baking powder, and salt. Cut cold butter into 8 pieces and incorporate it into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs. Gently stir in milk until the dough just comes together.
4. Place the dough on a lightly floured surface and coat it with flour. Fold the dough in half, press down, and push forward with the heel of your hand. Rotate the dough 90 degrees and repeat this process 12 times to create flaky layers.
5. Roll the dough out to ½- to ¾-inch thickness. Use a ring or cookie cutter to cut out 4-inch circles. Place the shortcakes on an ungreased baking sheet.
6. Bake in the preheated oven for 12 to 15 minutes, or until the shortcakes are golden brown. Let them cool slightly.
7. In a large bowl, use an electric mixer to beat heavy cream until it increases in volume but remains soft. Mix in confectioners' sugar until well combined.
8. Top each shortcake with a generous dollop of whipped cream and a spoonful of the macerated strawberries.

Nutrition

• Calories: 557 kcal
• Fat Content: 31 g
• Fiber Content: 3 g
• Sugar Content: 28 g
• Sodium Content: 468 mg
• Protein Content: 7 g
• Cholesterol Content: 97 mg
• Carbohydrate Content: 65 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g