Description
A light and airy Italian-inspired strawberry shortcake, perfect for a delightful dessert experience.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. You can also use a biscuit cutter to cut out rounds.
- Place the rounds on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.
- While the shortcakes are baking, combine the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let them macerate for at least 15 minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- To assemble, split the cooled shortcakes horizontally. Spoon some of the macerated strawberries onto the bottom half, top with whipped cream, then place the top half of the shortcake on top. Add more strawberries and whipped cream as desired.
Notes
- For an authentic Italian touch, you can add a tablespoon of lemon zest to the shortcake dough.
- Ensure your butter is very cold for the flakiest shortcakes.
- Don’t overmix the dough; this will result in tough shortcakes.
- Allow the strawberries to macerate to release their juices, creating a delicious syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American