Description
A tender, crusty shortcake layered with fresh strawberries and whipped cream, perfect for evoking childhood memories. Combines flaky texture with juicy fruit and vanilla-flecked sweetness.
Ingredients
2 1/4 cups all-purpose flour
1 cup cold unsalted butter
1 1/2 cups granulated sugar (reserve 1/4 cup for topping)
1 large egg, room temperature
2 1/4 tsp baking powder
1/2 cup milk (whole or 2%)
2 cups heavy whipping cream
2 pints strawberries, hulled and quartered
1 tsp lemon zest
1 tsp vanilla extract
Instructions
Combine flour, baking powder, and cold butter in a stand mixer. Pulse until coarse crumbs form. Add egg and 1 cup sugar; mix until dough comes together. Transfer to a floured surface and press into a greased 9×9-inch pan. Bake at 375°F (190°C) for 20-25 minutes. Let cool, then slice into eight squares. Whisk heavy cream with reserved 1/4 cup sugar, 1/2 tsp vanilla, and 1/2 tsp lemon zest. Top each square with strawberries, cream, and a drizzle of remaining lemon-vanilla glaze (optional).
Notes
Substitute buttermilk for tangy contrast
Replace strawberries with peaches or cherries for seasonal variations
Shortcake base freezes well for up to 3 months
- Prep Time: 20
- Cook Time: 25
- Category: Holiday Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg