How To Make Giant Strawberry Shortcake
Cakes are the quintessential dessert. They’re most popular as dessert for special celebrations like birthdays and weddings. Moreover, they’re also great for wrapping up meals with something nice and airy. Make your favorite cake with our amazing cake recipes! Go as rich and as decadent as you want with delectable chocolate cakes. Or, keep things simple with yummy cheesecakes. Our amazing cake recipes will win the hearts of any dessert connoisseur!
Serves:
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Instructions
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Preheat your oven to 350°F (175°C).
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
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Make a well in the center and add the milk and vanilla extract. Stir until just combined.
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Transfer the dough onto a floured surface and gently knead it a few times to bring it together. Roll out the dough to about 1/2 inch thickness.
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Cut the dough into 4 equal-sized circles and transfer them to a baking sheet lined with parchment paper.
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Bake for 25-30 minutes, or until the shortcakes are golden brown. Allow them to cool completely on a wire rack.
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Once cooled, slice each shortcake in half horizontally to create a top and bottom layer.
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Place a layer of sliced strawberries on the bottom half of each shortcake.
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Top the strawberries with a generous dollop of whipped cream.
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Place the top half of the shortcake on top of the whipped cream and press gently to secure.
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Repeat with the remaining shortcakes.
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Serve the giant strawberry shortcakes immediately and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 65mg
- Sodium : 350mg
- Total Carbohydrates : 63g
- Dietary Fiber : 3g
- Sugar : 20g
- Protein : 7g
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