Strawberry Shortcake

Strawberry Shortcake

Pairs with 2022 Theopolis Vineyards Yorkville Highlands Pinot Noir

Photo Courtesy @_drazzari

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Shortcakes:

  • 2 cups all-purpose flour

  • ¼ cup granulated sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter (cold, cubed)

  • ¾ cup heavy cream (plus extra for brushing)

  • 1 tsp vanilla extract

For the Strawberries:

  • 1 lb fresh strawberries, hulled and sliced

  • ¼ cup granulated sugar

  • 1 tsp lemon juice

For the Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

Instructions

1. Prepare the Strawberries

  1. In a bowl, mix the sliced strawberries with sugar and lemon juice.

  2. Let sit for at least 20 minutes to release their juices (this is called maceration).

2. Make the Shortcakes

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.

  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

  4. Stir in heavy cream and vanilla until just combined (do not overmix).

  5. Turn the dough onto a lightly floured surface, gently pat it to about ¾-inch thick, and cut into rounds or squares.

  6. Place on the baking sheet, brush with a little heavy cream, and bake for 12-15 minutes, or until golden brown.

3. Make the Whipped Cream

  1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.

4. Assemble the Shortcakes

  1. Slice the shortcakes in half.

  2. Spoon strawberries and their juices over the bottom half.

  3. Add a dollop of whipped cream, then top with the other half of the shortcake.

  4. Finish with more whipped cream and extra strawberries on top.

dessertsSharie Lawless