Description
A heavenly dessert with tender shortcake, sweet macerated strawberries, and fluffy whipped cream—perfect for summer or any special occasion!
Ingredients
Scale
For the shortcake:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into pieces
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
For the strawberry glaze:
- ½ cup strawberry preserves
- 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk milk, egg, and vanilla. Add to the dry ingredients, stirring until just combined.
- Spread batter into the greased cake pan and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Toss sliced strawberries with ¼ cup sugar and let sit for 30 minutes to release juices.
- Beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate.
- Heat preserves and water in a saucepan over low heat, stirring until smooth. Let cool slightly.
- Slice the cooled shortcake in half horizontally. Layer the bottom half with half of the strawberries, glaze, and whipped cream. Top with the second layer and repeat.
- Refrigerate for at least 1 hour before serving.
Notes
- Use cold butter for a flaky shortcake texture.
- Can be made ahead and refrigerated for up to a day.
- Serve with extra strawberries or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
