Introduction: Get ready to delight your taste buds with a dessert that captures the essence of summer in every bite – double strawberry shortcakes. As the sun shines brighter and strawberries reach their peak sweetness, it’s time to indulge in a sweet symphony that will have you craving for more. Join us as we explore the harmonious combination of buttery shortcakes, juicy strawberries, and fluffy whipped cream in these double strawberry shortcakes that will create a culinary masterpiece on your plate. Prepare to experience the perfect summer symphony that you’ll want to enjoy on repeat.
Ingredients: For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2/3 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the chilled cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs.
- Pour in the milk and vanilla extract. Stir until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface. Gently knead it a few times to ensure it holds together.
- Roll out the dough to a thickness of about 1 inch. Use a round biscuit cutter to cut out shortcakes and place them on the prepared baking sheet.
- Bake the shortcakes for 12-15 minutes or until they turn golden brown. Remove them from the oven and let them cool on a wire rack.
- In a mixing bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries and allow them to macerate for about 15 minutes, releasing their natural juices.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- To assemble the double strawberry shortcakes, slice the cooled shortcakes in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake over the filling.
- Repeat the process to create additional layers of strawberries and cream.
- Finish off with a final dollop of whipped cream on top and garnish with a fresh strawberry.
- Serve immediately and let the symphony of flavors and textures in these double strawberry shortcakes enchant your taste buds.
Conclusion: Experience the delightful symphony of flavors and textures with every bite of these double strawberry shortcakes. The buttery, tender shortcakes provide the perfect harmony to the juicy, macerated strawberries and the luscious whipped cream. With each layer, you’ll taste the essence of summer as the sweetness of the strawberries and the creaminess of the whipped topping combine to create a culinary masterpiece. Whether you’re enjoying a backyard picnic or hosting a summer gathering, these double strawberry shortcakes will be the star of the show. So, sit back, savor the symphony of flavors, and let the perfect summer treat.
