Ingredients:
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ½ cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions:
-
Prepare the Strawberries:
- In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 20-30 minutes to release their juices.
-
Make the Shortcakes:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir until just combined.
- Turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick circle. Cut into rounds using a biscuit cutter or a glass.
- Place shortcakes on the baking sheet and bake for 15-18 minutes or until golden brown. Let cool slightly.
-
Make the Whipped Cream:
- Using a hand mixer or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
-
Assemble the Shortcakes:
- Slice each shortcake in half. Spoon macerated strawberries over the bottom half, add a dollop of whipped cream, then top with the other half.
- Garnish with extra strawberries and a dusting of powdered sugar if desired.
-
Serve & Enjoy!
This light and tangy dessert is the perfect way to celebrate spring! Would you like any variations, like adding blueberries or a different flavor