Prepare to embark on a culinary journey that transforms the classic strawberry shortcake into an Italian masterpiece! This isn't just another dessert recipe - it's a symphony of sweet, buttery shortcake, luscious macerated strawberries, and cloud-like whipped cream that will transport you straight to the sun-drenched hills of Italy. Whether you're looking to impress dinner guests or treat yourself to a luxurious dessert, this recipe promises to elevate your baking game and create a memorable culinary experience.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 cup whipped cream
Instructions
- Prepare the strawberries by washing and slicing them. In a medium bowl, mix sliced strawberries with 1/4 cup sugar and let them macerate at room temperature for 15-20 minutes. This will help release their natural juices and create a sweet syrup.
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Whisk together until well blended.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Slowly pour in the heavy cream, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a round biscuit cutter or a glass to cut out 8 shortcake rounds.
- Place the shortcake rounds on the prepared baking sheet, leaving space between each. Brush the tops lightly with additional cream for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and risen. Remove and let cool on a wire rack for 10 minutes.
- To assemble, slice each shortcake in half horizontally. Spoon macerated strawberries over the bottom half, add a generous dollop of whipped cream, and then top with the other half of the shortcake.
- Garnish with additional strawberries and a light dusting of powdered sugar if desired. Serve immediately and enjoy your Italian-style strawberry shortcake!
Tips
- Cold Butter is Key: Keep your butter ice-cold when making the shortcake dough. This ensures flaky, tender biscuits with perfect texture.
- Don't Overwork the Dough: Mix just until the ingredients come together. Overworking will result in tough, dense shortcakes.
- Maceration Magic: Let your strawberries sit with sugar for at least 15-20 minutes to release their natural juices and create a delicious syrup.
- Cream Brush Technique: Lightly brushing the shortcakes with cream before baking gives them a beautiful golden color and extra richness.
- Serve Immediately: This dessert is best enjoyed fresh, so assemble just before serving to keep the shortcakes crisp and the cream fluffy.
- Variation Tip: For an extra Italian touch, try adding a splash of limoncello to the strawberries or garnish with fresh basil leaves.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
