New Recipes

Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 6 cups fresh strawberries; ⅓ cup white sugar; 2 ¼ cups all-purpose flour; ¼ cup white sugar; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup butter cold unsalted butter, cut into ½-inch pieces; 1 large egg, lightly beaten; ¾ cup half-and-half; 2 teaspoons vanilla extract, divided; 1 ½ cups whipped heavy cream; ¼ cup powdered sugar

8 servings

portions

30 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

6 cups fresh strawberries

⅓ cup white sugar

2 ¼ cups all-purpose flour

¼ cup white sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup butter cold unsalted butter, cut into ½-inch pieces

1 large egg, lightly beaten

¾ cup half-and-half

2 teaspoons vanilla extract, divided

1 ½ cups whipped heavy cream

¼ cup powdered sugar

Instructions

Gather the ingredients.

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.

Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.

Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla. Stir mixture until just combined and no dry spots remain, being careful not to overmix.

Spoon batter evenly into prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.

Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.

Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside. Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake.

Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.

Enjoy!

Nutrition

Taille de Portion

Calories

430 kcal

Lipides Totaux

21 g

Lipides Saturés

10 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

66 mg

Sodium

347 mg

Glucides Totaux

55 g

Fibres Diététiques

4 g

Sucres Totaux

23 g

Protéines

7 g