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Strawberry Vanilla Shortcake

This dessert features layers of tender shortcake biscuits combined with macerated strawberries infused with mint and vanilla. The dish presents a combination of fresh, juicy strawberries with moist, crumbly shortcake, topped with a creamy finish and a hint of sweetness, resulting in a visually appealing and flavorful treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint strawberries hulled and sliced
  • 2 tbsp granulated sugar for macerating strawberries
  • 1 tsp vanilla extract added to strawberries
  • 2 cups all-purpose flour for shortcakes
  • 1/4 cup granulated sugar for shortcakes
  • 1 tbsp baking powder for shortcakes
  • 1/2 tsp salt for shortcakes
  • 1/2 cup unsalted butter cold, cut into cubes
  • 3/4 cup milk for shortcake dough
  • 1 cup heavy cream for whipping
  • 2 tbsp powdered sugar for whipped cream

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Pastry cutter or fork
  • Stand Mixer or Whisk
  • Cooling rack
  • Serving bowls or plates

Method
 

  1. Place sliced strawberries in a bowl, add 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Gently toss to coat and let sit at room temperature for 15 minutes until the berries release their juices and soften slightly.
    1 pint strawberries, 2 tbsp granulated sugar, 1 tsp vanilla extract
  2. Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubes of butter and use a pastry cutter or fork to cut in until the mixture resembles coarse crumbs with pea-sized pieces.
    2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter
  3. Gradually pour in the milk, stirring gently with a spatula or spoon until just combined and the dough comes together. Do not overmix.
    3/4 cup milk
  4. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, forming 4-6 shortcakes. Bake in the preheated oven for 12-15 minutes, or until golden brown and risen. Allow to cool slightly on a wire rack.
  5. In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Keep refrigerated until ready to assemble.
    1 cup heavy cream, 2 tbsp powdered sugar
  6. Slice the cooled shortcakes in half horizontally. Spoon macerated strawberries onto the bottom half, add a dollop of whipped cream, then top with the other half of the shortcake. Garnish with additional strawberries or mint if desired.

Notes

For best flavor, serve immediately after assembly. You can prepare the shortcakes and macerated strawberries ahead of time, but assemble just before serving to keep the shortcakes crisp.