Summer Strawberry Shortcake

Description: A classic dessert perfect for warm weather, featuring fresh strawberries, sweet biscuits, and whipped cream. It’s a delightful treat to enjoy during summer gatherings and barbecues.

Origin: This dessert originated in the United States and has been a favorite for generations, especially during strawberry season.

Ingredients (Quantity):

For the Shortcake:

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup heavy cream
1 large egg, beaten
1 teaspoon vanilla extract

For the Strawberries:

3 cups sliced strawberries
2 tablespoons granulated sugar

For the Whipped Cream:

1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Ingredients (Optional):

Fresh mint leaves for garnish
Powdered sugar for dusting
Blueberries or raspberries for added flavor and color

Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
For the shortcake, whisk together flour, sugar, baking powder, and salt. Add cold butter and mix until crumbly.
In a separate bowl, whisk heavy cream, egg, and vanilla extract. Pour into dry ingredients and mix until dough forms.
Roll out dough to about 1 inch thickness. Cut into rounds or squares. Bake for 18-20 minutes or until golden brown.
For the strawberries, mix sliced strawberries with granulated sugar and let sit for about 15-20 minutes to release juices.
For the whipped cream, beat heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
Assemble shortcakes by splitting them in half, topping with strawberries and whipped cream.

Tips for Success: