Strawberry Shortcake Valentines (Print-Friendly Version)
Tender shortcakes with fresh strawberries and whipped cream make a charming dessert.
# Ingredients Required:
→ Dry Ingredients
01 -
All-purpose flour, 240 grams
02 -
Granulated sugar, 50 grams
03 -
Baking powder, 15 grams
04 -
Salt, 3 grams
→ Fat
05 -
Unsalted butter, cold and cubed, 113 grams
→ Wet Ingredients
06 -
Heavy cream, 240 milliliters
→ Fruit
07 -
Fresh strawberries, sliced, 300 grams
08 -
Granulated sugar for macerating strawberries, 50 grams
→ Toppings
09 -
Whipped cream, 240 milliliters
# Detailed Directions:
01 -
Preheat oven to 200°C and line a baking sheet with parchment paper.
02 -
In a large bowl, mix flour, sugar, baking powder, and salt until evenly distributed.
03 -
Add cold cubed butter to the dry mixture and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
04 -
Pour in heavy cream and stir gently just until a cohesive dough forms. Transfer to a lightly floured surface and knead minimally to avoid toughness.
05 -
Roll dough to a thickness of approximately 2.5 cm and cut into rounds using a cookie cutter. Arrange rounds on the prepared baking sheet.
06 -
Bake for 15 to 20 minutes, or until the shortcakes turn a light golden color. Remove and allow to cool slightly.
07 -
Combine sliced strawberries with sugar and let them rest to release natural juices while shortcakes bake.
08 -
Slice shortcakes horizontally, spoon macerated strawberries over the bottom halves, add a generous layer of whipped cream, and crown with the top halves. Optionally, finish with extra whipped cream and serve immediately.
# Helpful Advice:
01 -
Handle the dough gently and avoid over-kneading to maintain tender shortcakes.