Description
A delightful dessert featuring soft, buttery shortcakes topped with fresh, juicy berries and a dollop of whipped cream. Perfect for a light and satisfying treat during berry season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1 cup heavy whipping cream
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the heavy cream and vanilla extract. Stir gently until the dough begins to come together. Do not overmix.
- Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle, then use a round biscuit cutter to cut out shortcakes (about 6-8 shortcakes). Place them on the prepared baking sheet.
- Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with sugar. Bake for 12-15 minutes, or until the tops are golden brown.
- While the shortcakes are baking, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream and powdered sugar with a hand mixer or stand mixer until soft peaks form. Add the vanilla extract and beat until stiff peaks form. Set aside.
- Once the shortcakes have cooled slightly, slice them in half. Top with fresh berries, whipped cream, and the other half of the shortcake. Serve immediately.
Notes
- You can use any combination of berries you prefer, such as just strawberries or blueberries.
- For a richer flavor, add a splash of vanilla extract to the berry mixture.
- These shortcakes are best served fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (with berries and whipped cream)
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg