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For a great strawberry shortcake, you need fresh berries. Here’s what to gather: - 2 cups fresh strawberries, hulled and sliced - 2 tablespoons sugar (for strawberries)

Easy Strawberry Shortcake

Indulge in the delight of an Easy Strawberry Shortcake with this simple and tasty dessert recipe! Fresh strawberries meet fluffy shortcake for a mouthwatering treat that's perfect for any occasion. Discover easy-to-follow steps, essential ingredients, and expert tips to make sure your dessert turns out just right. Whether you're new to baking or a seasoned pro, this recipe will impress your family and friends. Click to explore the full recipe and start baking today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons sugar (for strawberries)

1 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 tablespoons sugar (for shortcake)

½ cup unsalted butter, cold and cubed

1 large egg

½ cup milk

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh mint leaves (for garnish, optional)

Instructions
 

Begin by preparing the strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons of sugar. Let them sit for about 30 minutes to macerate, which will draw out their juices and enhance sweetness.

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

      In a large mixing bowl, combine the flour, baking powder, salt, and 2 tablespoons of sugar. Whisk together until well mixed.

        Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

          In a separate bowl, whisk together the egg, milk, and vanilla extract until combined.

            Gently fold the wet ingredients into the dry ingredients until just combined. Do not over mix; a few lumps are okay.

              Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into 6 to 8 rounds using a biscuit cutter or a glass, re-rolling any scraps as necessary.

                Place the shortcake rounds on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and cooked through. Let them cool slightly on a wire rack.

                  While the shortcakes bake, whip the heavy cream with the powdered sugar in a large mixing bowl until soft peaks form.

                    To assemble, slice the warm shortcakes in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half, top with a dollop of whipped cream, and then place the top half back on. Top with more strawberries and cream, if desired.

                      Optionally, garnish with fresh mint leaves for a beautiful finish.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6-8