Strawberry Shortcake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 20 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Shortcake
  • All-purpose flour : 2 cups
  • Sugar : 1/4 cup
  • Baking powder : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Unsalted butter (cold and cut into small pieces) : 1/2 cup
  • Milk (cold) : 3/4 cup
  • Vanilla extract : 1 teaspoon
• Strawberry Filling
  • Fresh strawberries (hulled and sliced) : 4 cups
  • Sugar : 1/4 cup
  • Lemon juice : 1 tablespoon
• Whipped Cream
  • Heavy cream : 1 cup
  • Sugar : 2 tablespoons
  • Vanilla extract : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Shortcake
• Preheat the oven to 425°F (220°C).
• In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
• Add the cold butter to the bowl and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
• Pour in the cold milk and vanilla extract. Stir until just combined.
• Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
• Roll out the dough to about 1/2 inch (1.3 cm) thickness. Use a round biscuit cutter to cut out shortcakes and place them on a baking sheet.
• Bake for 15-20 minutes or until the shortcakes are golden brown. Remove from the oven and let them cool completely.
• Prepare the Strawberry Filling
• In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat the strawberries in the sugar and lemon juice. Let them sit for about 15 minutes to release their juices.
• Prepare the Whipped Cream
• In a chilled mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
• Assemble the Strawberry Shortcake
• Slice each cooled shortcake in half horizontally.
• Spoon a generous amount of strawberry filling onto the bottom half of each shortcake.
• Top with a dollop of whipped cream.
• Place the top half of the shortcake on top.
• Garnish with additional strawberries and a dusting of powdered sugar, if desired.

Tips

• Make sure the butter and milk are cold to achieve a flaky texture in the shortcake.
• You can adjust the amount of sugar in the strawberry filling and whipped cream according to your taste preference.

Information

• Strawberry shortcake is best served fresh, but you can store any leftovers in the refrigerator for up to 2 days.