Strawberry Shortcakes

Strawberry shortcakes are a delightful spring dessert that can be prepared in no time. They are very crumbly, soft, and fragrant, with pieces of sweet strawberries adding juiciness and a divine taste.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Wheat flour, white, multi-purpose

  • 100 g Sugar, white

  • 2 teaspoons Baking powder

  • 1 pinch Salt, table

  • 120 g Butter, unsalted

  • 80 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 120 g Strawberries

  • pieces Powdered sugar

Steps

  1. Cut the strawberries into small pieces. Place them on a paper towel and set aside while preparing the dough.

  2. Preheat the oven to 180 degrees Celsius, and line a low baking sheet with parchment paper.

  3. In a large bowl, sift the flour and baking powder. Add sugar and salt. Cut the cold butter into cubes and add it to the dry ingredients. Use your fingertips to rub the butter into the dry ingredients, lifting the mixture to make it airy and crumbly.

  4. In a smaller bowl, whisk the egg and mix it with milk and vanilla extract. Pour the mixture into the bowl with the dry ingredients. Use a spoon or spatula to mix well until the ingredients come together to form a uniform dough. Gently fold in the chopped strawberries. The resulting dough will be quite wet and sticky.

  5. Use a spoon to place dollops of the prepared dough onto the lined baking sheet. Leave a few centimeters of space between them, as the shortcakes will expand slightly during baking.

  6. You can shape the dollops slightly with your hands on the baking sheet, and if necessary, push in any strawberry pieces that have fallen out or are sticking out too much. If you want the shortcakes to be even crispier, sprinkle a little sugar over the dough before baking. Bake the shortcakes in the preheated oven for 15-20 minutes. They are done when the edges are lightly browned.

  7. Let the baked shortcakes cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar, serve on a large plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 342.48 kcal
  • Fat: 15.26 g
    • Saturated Fat: 9.33 g
  • Carbohydrates: 44.59 g
    • Sugars: 15.26 g
  • Protein: 4.89 g
  • Fiber: 1.04 g