Strawberry Shortcake

Ingredients

For the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 2/3 cup milk
• 1 teaspoon vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

Shortcakes:

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the cold butter cubes to the flour mixture.  Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough to about 1-inch thickness.
6. Use a round biscuit cutter to cut out shortcakes from the dough. Place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the shortcakes are golden brown. Allow them to cool slightly before assembling.

Strawberries:

1. In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries in sugar. Let them sit for about 15 minutes to release their juices.

Whipped Cream:

1. In a chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Assembly:

1. Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries onto the bottom half.
2. Top the strawberries with a dollop of whipped cream.
3. Place the other half of the shortcake on top and garnish with additional strawberries and a final dollop of whipped cream.
4. Serve immediately and enjoy your delicious homemade strawberry shortcake!

This recipe serves about 6 people, but you can easily adjust the quantities based on your needs. Enjoy!

We recommend you enjoy this recipe paired with Mumm Napa Brut Reserve Rose.

Recipes and Pairings