Description
4th of July Strawberry Shortcake is the quintessential summer dessert, perfectly embodying the spirit of Independence Day. This delightful treat features layers of tender shortcake, fresh, juicy strawberries, and fluffy whipped cream. Ideal for barbecues and picnics, this classic recipe offers a burst of flavor and nostalgia with every bite, making it a must-have for your summer celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 cup cold unsalted butter (cubed)
- 1/2 cup heavy whipping cream (plus more for topping)
- 2 cups fresh strawberries (sliced)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add heavy cream while stirring until a dough forms; do not overmix.
- Turn out dough onto a floured surface, pat into a rectangle about an inch thick, and cut out rounds using a biscuit cutter. Place them on the prepared baking sheet.
- Bake for 15-20 minutes until golden brown. Let cool slightly.
- Whip remaining cream until soft peaks form. Slice shortcakes in half horizontally.
- Layer with sliced strawberries and whipped cream; top with the other half of the shortcake.
Nutrition
- Serving Size: 1 shortcake (85g)
- Calories: 210
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg