Strawberry Shortcake

• 份量: 8 servings
• 活動時間: 30 minutes
• 總時間: 1 hour

食材

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

步驟

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!

營養

• 卡路里: 430 kcal
• 總脂肪: 21 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 0 g
• 膽固醇: 66 mg
• 鈉: 347 mg
• 總碳水化合物: 55 g
• 膳食纖維: 4 g
• 總糖: 23 g
• 蛋白質: 7 g