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National Rose Month Strawberry Rosewater Shortcake

A delightful and fragrant shortcake infused with rosewater, layered with fresh strawberries and whipped cream, perfect for celebrating National Rose Month.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Shortcake
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup heavy cream plus extra for brushing
  • 1 tbsp rosewater
  • 1 tsp vanilla extract
Strawberry Filling
  • 2 cups fresh strawberries sliced
  • 1/4 cup granulated sugar for macerating
Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp rosewater

Method
 

Prepare Strawberries
  1. In a bowl, combine sliced strawberries and granulated sugar. Toss gently and let sit for 15 minutes to macerate.
Make Shortcake
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, baking powder, and sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In another bowl, combine heavy cream, rosewater, and vanilla extract. Pour into the flour mixture and stir until just combined.
  5. Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.
  6. Cut into rounds using a biscuit cutter and place on the prepared baking sheet. Brush tops with extra cream.
  7. Bake for 15-20 minutes or until golden brown. Let cool.
Make Whipped Cream
  1. In a mixing bowl, beat heavy cream, powdered sugar, and rosewater until soft peaks form.
Assemble Shortcake
  1. Slice the shortcakes in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream.
  2. Top with the other half of the shortcake and add more strawberries and whipped cream on top.

Notes

For an extra touch, garnish with edible rose petals.