Homemade Strawberry Shortcake Delight (Print Version)
# Ingredients:
→ Strawberries
01 -
5 to 6 cups freshly sliced strawberries
02 -
3 tablespoons granulated sugar
03 -
1 teaspoon vanilla extract
→ Sweetened Whipped Cream
04 -
2 cups heavy whipping cream
05 -
2 tablespoons powdered sugar
06 -
1 teaspoon vanilla extract
→ Shortcakes
07 -
1/2 cup salted butter, softened
08 -
3/4 cup granulated sugar
09 -
1/2 cup buttermilk
10 -
2 large eggs
11 -
2 teaspoons vanilla extract
12 -
180 grams all-purpose flour (1 1/2 cups)
13 -
1 1/2 teaspoons baking powder
14 -
1/4 teaspoon salt
# Instructions:
01 -
Combine the sliced strawberries with granulated sugar and vanilla extract in a large bowl. Cover and refrigerate for at least 30 minutes to allow the juices to develop.
02 -
In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until thickened and stiff peaks form. Cover and refrigerate until ready to use.
03 -
Preheat oven to 175°C. Grease 10 cups of a muffin tin and set aside.
04 -
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
05 -
Beat in the buttermilk, eggs, and vanilla extract on low speed just until incorporated.
06 -
In a separate bowl, whisk together the flour, baking powder, and salt to combine well.
07 -
Gradually add the dry mixture to the wet ingredients, mixing until no dry streaks remain. Avoid overmixing.
08 -
Divide batter evenly among the prepared muffin cups. Bake for 15 minutes, or until a toothpick inserted into the centre emerges clean.
09 -
Let the shortcakes rest in the pan for 10 minutes before gently removing them to cool completely.
10 -
Place a shortcake on each serving plate, then top with macerated strawberries and their juices, followed by a generous dollop of whipped cream.
# Notes:
01 -
For best results, only prepare the whipped cream shortly before serving, as it can lose stability over time.
02 -
Longer maceration enhances the strawberry flavour and juiciness.