Homey Strawberry Shortcake 🍓🍰

A soft, buttery shortcake layered with fresh strawberries and fluffy whipped cream—perfect for Cancer’s love of nostalgia and comfort food.

Ingredients

For the Shortcake:

• 2 cups (250g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed
• ¾ cup (180ml) heavy cream
• 1 teaspoon vanilla extract
• 1 large egg

For the Strawberries:

• 1 lb (450g) fresh strawberries, hulled and sliced
• ¼ cup (50g) granulated sugar
• 1 teaspoon lemon juice (optional, for brightness)

For the Whipped Cream:

• 1 cup (240ml) heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Prepare the Strawberries:

1. In a bowl, mix sliced strawberries with sugar and lemon juice.
2. Let sit for at least 30 minutes to release their natural juices.

Make the Shortcake:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
4. In a small bowl, mix heavy cream, vanilla, and egg. Add to the flour mixture and stir until just combined.
5. Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into 6-8 biscuits.
6. Place on the baking sheet and bake for 15-18 minutes, or until golden brown. Let cool.

Make the Whipped Cream:

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Shortcake:

1. Slice each shortcake in half.
2. Spoon macerated strawberries over the bottom half.
3. Dollop with whipped cream, then place the top half over it.
4. Add extra strawberries and cream on top for a rustic look.

🍓 A comforting and nostalgic dessert, just like a warm hug from Cancer!