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Strawberry Shortcakes
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Whip up delicious individual strawberry shortcakes with fresh, simple ingredients like butter and cream.
Ingredients:
  • 2 pints fresh strawberries, hulled and thickly sliced
  • 0.5 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 0.5 teaspoon sea salt
  • 6 tablespoons chilled unsalted butter, cut into cubes
  • 2 cups heavy whipping cream, or as needed - divided
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons confectioners' sugar for dusting, or to taste - divided
  • 6 sprigs fresh mint for garnish
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Coat strawberries with 1/2 cup confectioners' sugar in a bowl; let sit at room temperature for 1 hour to develop juices.
  • Combine flour, white sugar, baking powder, and sea salt in a bowl. Use a pastry cutter to incorporate unsalted butter until mixture resembles coarse crumbs. Gradually add 1 cup of cream, starting with 1/2 cup and adding a tablespoon or two at a time until a soft dough forms. Transfer dough to a floured surface and knead briefly.
  • Roll out dough to a generous 1/2-inch thickness on a lightly floured surface; cut out 6 rounds with a 3-inch biscuit cutter and transfer them to a non-greased baking sheet.
  • Bake for 10 to 12 minutes until the tops are golden brown, then let them cool on wire racks.
  • Using an electric mixer, whip 1 cup of cream in a metal or glass bowl until soft peaks form. Gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate until ready to serve.
  • To serve, gently slice each shortcake in half using a serrated knife. Place the bottom halves on serving plates. Spoon 1/2 cup of strawberries and their juice on each bottom half, followed by 1/4 cup of whipped cream. Place the top halves over the filling, sprinkle each dessert with 1 teaspoon confectioners' sugar, and garnish with a sprig of fresh mint. Enjoy!

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