Bite-sized shortcakes, juicy strawberries and whipped cream threaded on skewers for easy, festive serving.
# Ingredient List:
→ Shortcake
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon fine salt
06 - 1/2 cup cold unsalted butter, diced
07 - 2/3 cup whole milk
08 - 1 teaspoon pure vanilla extract
→ Filling & Assembly
09 - 1 pound fresh strawberries, hulled and halved
10 - 1 cup heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 12 small wooden skewers
# How-to Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl until evenly distributed.
03 - Add the cold diced butter to the dry ingredients and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
04 - Stir in the milk and vanilla extract just until the dough comes together; avoid overmixing to keep the shortcakes tender.
05 - Turn the dough onto a lightly floured surface and pat or roll to a 3/4-inch thickness. Use a 1-inch round cutter to stamp out 24 rounds, rerolling scraps as needed.
06 - Arrange the rounds on the prepared sheet and bake 12–15 minutes, until the edges are lightly golden. Transfer to a wire rack and cool completely.
07 - While the shortcakes cool, whip the heavy cream with the powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
08 - Halve each cooled shortcake horizontally. Thread a bottom shortcake half, a strawberry half (cut side down), a spoonful of whipped cream, another strawberry half (cut side up) and a top shortcake half onto each skewer. Repeat until all 12 skewers are assembled.
09 - Serve immediately or refrigerate briefly to firm the cream. Keep refrigerated if not serving right away.
