Ingredients
Fresh strawberries – 1.5 lbs, washed, hulled, and sliced (reserve few for garnish)
Granulated sugar – 1/4 cup (strawberries) + 1/2 cup (shortcake) + 1/4 cup (whipped cream)
All-purpose flour – 2 cups
Baking powder – 1 tablespoon
Salt – 1/4 teaspoon
Cold unsalted butter – 6 tablespoons, cut into small cubes
Heavy cream – 1 cup (shortcake) + 1.5 cups (whipped cream)
Instructions
Preheat oven to 375°F (190°C)
In a bowl, whisk flour, baking powder, and salt
Add cold butter and cut using a pastry blender until crumbs form
Gradually pour in 1 cup heavy cream, mixing until a soft dough forms
Divide dough into 6 equal portions and press into muffin tins
Bake 12-14 minutes until golden; let cool
While cooling, mix sliced strawberries with 1/4 cup sugar. Let sit 15-20 minutes
In a separate bowl, whip 1.5 cups heavy cream with 1/4 cup sugar until stiff peaks form
To assemble: place crumbly shortcake pieces in cups, add strawberry mixture, top with whipped cream, and garnish with reserved strawberries
Notes
Adjust strawberry sugar based on ripeness.
Reserve whole strawberries for visual appeal.
Use a pastry brush to spread any extra strawberry juice over cake for extra flavor.
Assemble just before serving to maintain texture.
Ensure butter and cream are very cold for best shortcake crumb.
- Prep Time: 20
- Cook Time: 15
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 580
- Sugar: 35g
- Sodium: 105mg
- Fat: 29g
- Saturated Fat: 18g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 85mg