10 Strawberry Shortcake with Coffee Cream
Decadent strawberry shortcake topped with rich coffee cream, offering the perfect balance of sweetness and coffee bitterness.
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold butter cubed
- 1 large egg
- ¾ cup heavy cream
- For the Coffee Cream:
- 1 cup heavy cream
- 1 tbsp instant coffee granules
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
For the Strawberries:
- 2 cups fresh strawberries sliced
- 2 tbsp sugar optional, for macerating
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Shortcake Dough: In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and mix until crumbly.
- Add Wet Ingredients: Add egg and heavy cream. Stir until dough forms. Turn onto a floured surface and knead briefly.
- Shape and Bake: Pat dough into a rectangle and cut into 10 squares. Place on the baking sheet. Bake for 15-20 minutes.
- Prepare Strawberries: Slice strawberries and mix with sugar. Let sit for 10-15 minutes to release juice.
- Make the Coffee Cream: Whip heavy cream with instant coffee granules, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split shortcakes in half. Layer with strawberries and a generous dollop of coffee cream.
Notes
Nutritional Values (Per Serving)
- Calories: 250 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 40%
- Calcium: 4%
- Iron: 6%
- Magnesium: 2%
Additional Notes/Tips
- For extra decadence, drizzle chocolate syrup over the top.
- Use fresh whipped cream for a lighter version.
- Let the strawberries macerate longer for a juicier topping.