Strawberry Shortcakes

For this recipe, fresh spring strawberries demand only the simplest, freshest ingredients for making flavorful individual strawberry 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

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

Step 3

Toss strawberries with ½ cup confectioners' sugar in a medium bowl until evenly coated. Set aside at room temperature until juices form, about 1 hour.

Step 4

Whisk flour, white sugar, baking powder, and sea salt together 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 ½ cup, adding 1 to 2 tablespoons at a time more; stir to make a soft dough, adding more cream as needed. Place dough into a floured bowl; knead a few times with the heel of your hand.

Step 5

Roll out dough on a floured surface until ½-inch thick; cut into six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.

Step 6

Beat 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 the bowl; refrigerate whipped cream until ready to serve.

Step 7

Split each shortcake horizontally with a serrated knife; place bottoms onto serving plates. Spoon about ½ cup strawberries and juice onto each shortcake bottom; top each with ¼ cup whipped cream, followed by shortcake tops. Dust each with about 1 teaspoon confectioners' sugar; garnish each with 1 sprig mint.