These delightful strawberry shortcakes combine tender, buttery biscuits layered with sweet, marinated strawberries and fluffy whipped cream, perfect for a fresh dessert.
Ingredients
1 pint fresh strawberries
3/4 cup confectioners' sugar
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 pinch sea salt
1/2 cup unsalted butter
2 cups heavy cream
1 teaspoon vanilla extract
to garnish mint sprigs
Method
Preheat your oven to 425°F (220°C).
In a medium-sized bowl, mix fresh strawberries with 1/2 cup of powdered sugar, gently tossing until coated. Let the strawberries sit at room temperature for an hour to release their juices.
In a large mixing bowl, combine flour, granulated sugar, baking powder, and a pinch of salt. Cut in the butter using a pastry cutter or two knives until the mixture looks like coarse crumbs.
Slowly add 1 cup of heavy cream, starting with 1/2 cup and adding more as needed, mixing until a soft dough forms. Turn the dough onto a floured surface and knead gently a few times.
Roll the dough to a 1/2-inch thickness and use a biscuit cutter to create six rounds about 3 inches in diameter. Arrange these on an ungreased baking sheet.
Bake for 10 to 12 minutes, or until golden brown. Once done, move them to a wire rack to cool completely.
In a separate bowl, whip the remaining cup of heavy cream with an electric mixer until soft peaks form. Fold in 2 tablespoons of powdered sugar and a splash of vanilla extract, then chill until ready to serve.
To assemble the shortcakes, slice each one in half horizontally. Place the bottom halves on plates and top with 1/2 cup of the marinated strawberries and their juices. Add a generous 1/4 cup of whipped cream on top before replacing the cake tops.
Finish by dusting each shortcake with a teaspoon of powdered sugar and garnishing with a mint sprig for an elegant touch.
