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+ servings

Strawberry Shortcake

Easy and delicious summer treat!
Course: Dessert
Servings: 12
Author: Toni Anderson

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup oats
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar + 1 tablespoon divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter cold
  • 1/2 cup milk
  • 2 teaspoons maple extract
  • 3 tablespoons demerara sugar
  • 1 pint strawberries cleaned and hulled
  • 1 cup whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Heat oven to 375° F and line a baking pan with a tray liner or parchment paper.
  • In a bowl, place the flour, oats, brown sugar, 1/4 cup of white sugar, baking powder, and salt. Stir to combine.
  • Use a pastry blender or fork to cut in the butter until the mixture is crumbly.
  • Add the milk and maple extract and stir until the dry mixture comes together. There will still be some dry spots. Don't worry.
  • Turn the dough out onto a lightly floured surface and knead the dough tenderly. Turn it over onto itself about 5 times.
  • Divide the dough into 12 equal portions. Mold each portion into a small ball and smash it gently with your hand onto the lined pan. Sprinkle with the demerara sugar.
  • Bake at 375° for 15 minutes.
  • While the shortcakes are baking, slice your strawberries and place them into a small bowl with 1 tablespoon of white sugar. Stir gently and let sit on the counter.
  • In a mixing bowl, combine the whipping cream, powdered sugar, and vanilla extract and whip until light and fluffy.
  • When shortcakes come out, allow them to cool for 10 minutes on a wire rack. Cut in half and serve with strawberries and whipped cream.