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–+ servings
Valentine Strawberry Shortcake Hearts

Valentine Strawberry Shortcake Hearts

Indulge in the magic of Valentine Strawberry Shortcake Hearts. Light, buttery shortcakes meet fresh strawberries and whipped cream for a romantic, foolproof dessert. Perfect for love-filled occasions!
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar for strawberries
  • 1 cup heavy cream for whipping
  • 2 tablespoons powdered sugar

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Rolling pin
  • Heart-shaped cookie cutter
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a small bowl, mix heavy cream and vanilla extract, then pour into the dry ingredients and stir gently until a soft dough forms.
  5. Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle.
  6. Use a heart-shaped cookie cutter to cut out the shortcakes and place them on the prepared baking sheet.
  7. Brush the tops of the shortcakes with a little extra cream for a golden finish.
  8. Bake the shortcakes for 12–15 minutes until golden brown and fragrant.
  9. Toss the sliced strawberries with 2 tablespoons of sugar and let them sit for about 10 minutes to release their juices.
  10. Whip the remaining heavy cream with powdered sugar until stiff peaks form.
  11. To assemble, slice each shortcake in half horizontally, add strawberries and a dollop of whipped cream, then top with the other half of the shortcake.

Nutrition

Calories: 300kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For a dairy-free option, use vegan butter and coconut cream. Want to add a romantic twist? Drizzle melted chocolate over the finished shortcakes. Store any leftovers separately: shortcakes at room temperature for up to two days, the strawberries and whipped cream in the fridge. Enjoy fresh for best results!
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