Print
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small cubes)
- 2/3 cup milk (plus extra for brushing)
- 1 pint strawberries (hulled and sliced)
- 2 tablespoons granulated sugar (for strawberries)
- 1 teaspoon vanilla extract
Instructions
- Prepare your baking station by gathering all ingredients.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add milk, mixing until a cohesive dough forms.
- Knead the dough lightly, pat into a 1-inch thick disk.
- Cut out rounds with a biscuit cutter and place them on a baking sheet.
- Brush the tops with milk for a golden finish.
- Bake at 425°F (220°C) for 15-20 minutes until golden brown.
- Prepare strawberries by tossing them with sugar and vanilla, allowing them to sit.
- Assemble by slicing shortcakes in half, layering with strawberries, and serving.
Notes
Ensure the butter is cold for a flaky texture.
Avoid overmixing the dough with milk to retain fluffiness.
Store leftovers separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 8
- Sodium: 280
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 30