Description
A delightful and easy dessert made with sweet strawberries and creamy whipped topping on a soft cake base, perfect for summer gatherings.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, cold, cut into cubes
- 2 eggs, slightly beaten
- 2 cups heavy whipping cream
- 4 cups sliced strawberries
- 1/4 cup white sugar (for the strawberries)
- 2 cups heavy whipping cream (for topping)
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 400°F (200°C) and grab an ungreased 15x10x1 inch jelly roll pan.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Stir to mix thoroughly.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together the slightly beaten eggs and 2 cups of heavy whipping cream until just combined.
- Pour the egg and cream mixture into the flour mixture and stir until a soft dough forms. Flour your hands and press the dough into the bottom of the jelly roll pan.
- Bake for about 20 minutes, or until the top is golden brown. Let it cool completely on a wire rack.
- While the cake cools, mix the sliced strawberries with 1/4 cup sugar in a bowl and let sit to release their juices.
- For the topping, beat 2 cups of heavy cream with 1/3 cup powdered sugar until stiff peaks form.
- Spread whipped cream over the cooled shortcake, then top with strawberries. Serve immediately.
Notes
Feel free to experiment with ingredient substitutions for a different twist, such as using coconut oil for butter or coconut cream for a dairy-free version. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: strawberry shortcake, dessert, summer recipe, easy dessert, picnic treat