This delightful dessert is not only a feast for the eyes but also offers a perfect balance of flavors and textures. Imagine layers of light and fluffy shortcake, sweet and juicy fresh strawberries, and velvety whipped cream—each bite transports you to a sunny Italian piazza.
Ingredients
Scale:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup whole milk
1 large egg
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C).
In a medium bowl, combine the sliced fresh strawberries with 1/4 cup of granulated sugar. Let them sit for about 30 minutes.
In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until well combined.
Add the cubed, chilled butter to the dry mixture and work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk and egg until fully incorporated. Pour this into the flour mixture and stir gently until just combined.
Transfer the dough to a floured surface and gently knead it a few times. Pat it into a rectangle about 1 inch thick and cut into shapes.
Place the shortcake pieces on a baking sheet and bake in the preheated oven for 15-20 minutes.
In a large mixing bowl, use an electric mixer to beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, then continue to beat until stiff peaks form.
Slice the shortcakes in half horizontally. On the bottom half, spoon a generous amount of macerated strawberries and top with whipped cream. Place the other half on top and finish with more whipped cream and strawberries for garnish.
