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Flaky Whipped Strawberry Shortcake Recipe with Easy Chantilly Cream

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A delightful strawberry shortcake featuring a flaky, buttery crust and light, airy Chantilly cream infused with vanilla and optional brandy. Perfect for celebrations or a sweet treat any day.

Ingredients

  • All-purpose flour (2 ½ cups / 320 grams)
  • Baking powder (1 tablespoon)
  • Granulated sugar (2 tablespoons)
  • Salt (½ teaspoon)
  • Unsalted butter (½ cup / 115 grams), cold and cubed
  • Heavy cream (¾ cup / 180 ml), plus extra for brushing
  • Vanilla extract (1 teaspoon)
  • Fresh strawberries (4 cups / about 600 grams), hulled and sliced
  • Granulated sugar (¼ cup / 50 grams)
  • Lemon juice (1 tablespoon)
  • Heavy whipping cream (1 cup / 240 ml), chilled
  • Powdered sugar (2 tablespoons)
  • Vanilla bean paste or vanilla extract (1 teaspoon)
  • Brandy or bourbon (1 tablespoon, optional)

Instructions

  1. Prep the Strawberries (10 minutes): In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently, then set aside to macerate.
  2. Make the Shortcake Dough (15 minutes): Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Add Wet Ingredients (5 minutes): Stir in ¾ cup heavy cream and 1 teaspoon vanilla extract until dough just comes together. Do not overmix.
  4. Shape and Bake (15-18 minutes): Turn dough onto lightly floured surface. Pat into 1-inch thick rectangle. Cut out 2 ½-inch rounds (about 8). Arrange on parchment-lined baking sheet, brush tops with extra cream. Bake 15-18 minutes until golden and flaky.
  5. Make the Chantilly Cream (5-7 minutes): Chill mixing bowl and beaters if possible. Whip 1 cup chilled heavy cream with powdered sugar, vanilla, and optional brandy on medium-high speed until soft peaks form.
  6. Assemble the Shortcakes (5 minutes): When shortcakes are cool, slice in half horizontally. Spoon strawberries on bottom half, top with Chantilly cream, then place top half over cream. Add more strawberries and cream if desired. Serve immediately.

Notes

Use cold butter and avoid overmixing dough for flaky layers. Chill dough if too sticky before cutting. Whip Chantilly cream with chilled equipment for best results. Macerate strawberries to enhance sweetness and juiciness. Serve shortcakes shortly after assembly to avoid sogginess. Reheat shortcakes gently if prepared ahead. Serrated knife recommended for slicing shortcakes.

Nutrition

Keywords: strawberry shortcake, flaky shortcake, Chantilly cream, whipped cream dessert, summer dessert, easy shortcake recipe, berry dessert

Find it online: https://lenatable.com/flaky-whipped-strawberry-shortcake-recipe-with-easy-chantilly-cream/