Description

4th of July Strawberry Shortcake is a quintessential summer dessert that perfectly captures the essence of Independence Day celebrations. With layers of fluffy shortcake, juicy strawberries, and rich whipped cream, this delightful treat is simple to prepare and will leave your taste buds yearning for more. It’s the ideal sweet finish to any barbecue or gathering, bringing friends and family together over its vibrant flavors.

Ingredients

Scale

4 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar (divided)
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut into pieces
3/4 cup heavy cream (plus more for whipping)
1 tsp vanilla extract

Instructions

Prepare strawberries: In a bowl, combine sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to macerate.
Preheat oven to 425°F (220°C).
Make shortcake dough: In a mixing bowl, whisk flour, baking powder, remaining sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined.
Bake shortcakes: Turn dough onto a floured surface and pat into a rectangle about 1 inch thick. Cut out rounds using a biscuit cutter. Place on a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
Whip cream: Beat remaining heavy cream with sugar and vanilla until soft peaks form.
Assemble: Slice shortcakes in half, layer with macerated strawberries and whipped cream, then top with the other half.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake (150g)
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: For added flavor, consider adding lemon zest to the strawberries or infusing the whipped cream with almond extract. Substitute strawberries with blueberries or raspberries for a mixed berry variation.