Strawberry Shortcakes

Fresh spring strawberries demand only the simplest, freshest ingredients like butter and cream for making flavorful individual shortcake desserts.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 643 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 2 tablespoons confectioners' sugar
• 2 pints fresh strawberries, hulled and thickly sliced
• 6 tablespoons chilled unsalted butter, cut into cubes
• 2 cups heavy whipping cream, or as needed - divided
• 6 sprigs fresh mint for garnish
• 0.5 teaspoon sea salt
• 0.5 cup confectioners' sugar
• 2 tablespoons confectioners' sugar for dusting, or to taste - divided

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Toss together strawberries with 1/2 cup confectioners' sugar in a medium bowl until evenly coated. Let sit at room temperature until juices form, about 1 hour.

Step 3

Whisk together flour, white sugar, baking powder, and sea salt in a large bowl until well blended. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Pour in 1 cup cream, starting with 1/2 cup and adding 1 to 2 tablespoons at a time as needed. Stir to make a soft dough, adding more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.

Step 4

Roll dough out 1/2 inch thick on a floured surface; cut dough into six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.

Step 5

Bake in the preheated oven until tops are golden brown, 10 to 12 minutes. Cool shortcakes on a wire rack.

Step 6

Beat together remaining 1 cup cream in a metal or glass bowl with an electric mixer until soft peaks form. Fold in 2 tablespoons confectioners' sugar and vanilla until incorporated. Cover and refrigerate whipped cream until ready to serve.

Step 7

To serve, split each shortcake round horizontally with a serrated knife and place the bottoms of shortcakes onto serving plates. Spoon about 1/2 cup strawberries and juice onto shortcake half; top with 1/4 cup whipped cream. Cover with shortcake tops; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.