Strawberry Shortcakes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Toss strawberries with ½ cup confectioners' sugar in a medium bowl until evenly coated. Set aside at room temperature until juices form, about 1 hour.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk flour, white sugar, baking powder, and sea salt together in a large bowl until well blended. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Pour in 1 cup cream, starting with ½ cup, adding 1 to 2 tablespoons at a time more; stir to make a soft dough, adding more cream as needed. Place dough into a floured bowl; knead a few times with the heel of your hand.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll out dough on a floured surface until ½-inch thick; cut into six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until tops are golden brown, 10 to 12 minutes. Cool shortcakes on a wire rack.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Beat remaining 1 cup cream in a metal or glass bowl with an electric mixer until soft peaks form; fold in 2 tablespoons confectioners' sugar and vanilla until incorporated. Cover the bowl; refrigerate whipped cream until ready to serve.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Split each shortcake horizontally with a serrated knife; place bottoms onto serving plates. Spoon about ½ cup strawberries and juice onto each shortcake bottom; top each with ¼ cup whipped cream, followed by shortcake tops. Dust each with about 1 teaspoon confectioners' sugar; garnish each with 1 sprig mint.'}

📊 Nutrition Facts

Per serving (6 servings total)