Strawberry Shortcake is always the herald of spring to me. Once strawberry shortcake makes its way onto the dessert menu again, you know that daffodils and crocuses will be blooming, the trees will be budding, and sundresses will be part of your wardrobe once more! I’ve always had a special fondness for strawberry shortcake, probably because my favorite fruit is the strawberry. The fresh ripe berries paired with the sweet, fluffy whipped topping is just so refreshing! This recipe gives you a shortcake that is a bit on the light and crisp side. It’s very simple to make and takes a very small amount of ingredients so you should be enjoying this crispy, buttery shortcake with sweet berries and cream all spring and summer long!
You’ll want to place your sliced strawberries in a bowl with some sugar and let them sit for a bit before you begin. This will let all those natural juices come out giving you the most perfect, simple topping ever! For the shortcakes, simply place the flour, sugar and baking powder into the bowl of your food processor. Then add the chunks of butter. I can’t stress enough how much I love my food processor. It can really cut the butter into the flour giving you a perfect even dough. If you don’t have one, the one I recommend is here!
Cut the butter into the flour and then add your milk and vanilla. Continue to pulse until the liquid is incorporated.
Place the dough onto a lightly floured work surface and roll it out with a rolling pin. A good one can be found here!
Once the dough is rolled out, cut it in half lengthwise. Then make cuts across to get eight equal pieces.
Place the shortcakes onto a baking sheet lined with a silpat to keep them from sticking. Bake in an oven preheated to 375 degrees for 18-20 minutes or until golden brown.
While those are cooking you can make your whipped cream! Place your bowl and whisk in the freezer to get them nice and cold. Then add 1 cup of heavy cream and 2 tbsp. of confectioner’s sugar. Beat together until stiff peaks have formed like in the picture above. Once the shortcakes have finished baking, let them cool and then split them in half. Top with a generous amount of berries and whipped cream followed by the top half of the shortcake and another large dollop of whipped cream on top!