Sweetheart Strawberry Shortcake Delight (Print View)

Buttery shortcake layered with fresh strawberries and whipped cream for a delightful treat.

# Ingredient List:

→ Shortcake

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/4 cup cold unsalted butter, cubed
06 - 1/3 cup whole milk
07 - 1/2 teaspoon vanilla extract

→ Strawberries

08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 1 cup heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a medium bowl until combined.
03 - Cut cold butter into flour mixture using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Stir in milk and vanilla until just combined. Avoid overmixing to maintain tender texture.
05 - Drop tablespoon-sized mounds onto prepared baking sheet. Bake 12–15 minutes until golden brown. Cool completely before assembling.
06 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for 15 minutes to release natural juices.
07 - Beat cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form.
08 - Crumble cooled shortcakes into bite-sized pieces. Layer crumbles, macerated strawberries, and whipped cream in 4 dessert glasses. Repeat layers, finishing with whipped cream and a strawberry garnish.
09 - Serve immediately or refrigerate for up to 2 hours before serving for optimal texture.

# Expert Advice:

01 -
  • The contrast of tender cake, juicy berries, and cloud-like cream hits every single texture craving
  • They look ridiculously impressive but come together in under forty minutes
  • Perfect portion size means nobody fights over the last slice
02 -
  • Overworking the biscuit dough makes them tough instead of tender
  • Cold cream whips faster and holds its shape longer than room temperature
  • Parfaits start weeping after about two hours so timing matters
03 -
  • Freeze your butter for ten minutes before cutting it into the flour mixture
  • Place your mixing bowl in the freezer for five minutes before whipping cream
  • Use a serrated knife to gently saw through layers when serving from tall glasses

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