Description
A buttery, flaky shortcake baked in one sheet and topped with juicy strawberries and whipped cream. This shareable, no-fail dessert is perfect for summer gatherings, with a nostalgic flavors and effortless serving.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 tsp baking powder
1 1/4 cups cold unsalted butter, cubed
2 large eggs, room temperature
3/4 cup whole milk
4 cups fresh strawberries, hulled and halved
2 cups heavy cream
1/2 cup powdered sugar
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk flour, sugar, and baking powder.
Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.
Stir in eggs and milk until just combined (batter will be lumpy).
Transfer batter to the prepared dish and smooth into an even layer.
Bake for 35-40 minutes until golden brown and a toothpick inserted in center comes out clean.
Let shortcake cool completely on a wire rack.
In a mixing bowl, whip cream and powdered sugar until stiff peaks form.
Spread whipped cream over cooled shortcake and top with fresh strawberries.
Notes
Use cold butter for best flaky texture
Berries can be refrigerated overnight for extra chill
Store leftover dessert covered in the refrigerator
Optional: Dust final layer with powdered sugar for garnish
Nutrition
- Serving Size: 1 16th of recipe
- Calories: 420
- Sugar: 45g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg