Strawberry Shortcake Delight
Ingredients:
For the Shortcake Layers:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1/2 cup crushed graham crackers or vanilla wafers for coating
For the Whipped Cream Filling:
2 cups heavy cream, very cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Layers:
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar (optional, for macerating strawberries)
For Decoration:
Fresh whole strawberries
A few tablespoons of crushed graham crackers or vanilla wafers
Preparation Steps:
* Preheat your oven to 400°F (200°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
* In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
* Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
* In a separate small bowl, whisk together the milk, egg, and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
* Divide the dough evenly between the prepared pans. Press the dough lightly to form an even layer in each pan.
* Bake for 15-20 minutes, or until the edges are golden brown and a wooden skewer inserted into the center comes out clean. Let the shortcake layers cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
* While the shortcake layers cool, prepare the strawberries. If desired, gently toss the sliced strawberries with 1/4 cup granulated sugar and let them sit for 15-30 minutes to release their juices.
* For the whipped cream, in a very cold large bowl, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.
* Once the shortcake layers are completely cool, gently spread some of the whipped cream on the top of one layer. Arrange a generous amount of sliced strawberries over the whipped cream.
* Place the second shortcake layer on top of the strawberries. If using, lightly coat the sides of the cake with some additional whipped cream, then gently press the crushed graham crackers or vanilla wafers onto the sides.
* Top the cake with more whipped cream and arrange the remaining fresh strawberries attractively. Sprinkle with a few tablespoons of crushed graham crackers or vanilla wafers for decoration.
* Serve immediately or chill for a short time before serving.
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