Description
This simple, nourishing Strawberry Shortcake Recipe captures the essence of summer and family, offering a quick and easy homemade treat. It features tender, buttery shortcakes, sweet juicy fresh berries, and clouds of whipped cream, using basic pantry staples for a truly delightful classic.
Ingredients
2 cups All-purpose flour
1/3 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Cold unsalted butter
3/4 cup Whole milk
1 teaspoon Vanilla extract
4 cups Fresh strawberries
1 1/2 cups Heavy cream
1/4 cup Powdered sugar
2–3 tablespoons Granulated sugar (for berries)
Instructions
- Slice your fresh strawberries, place them in a bowl with 2-3 tablespoons of granulated sugar, and gently toss to coat. Set aside to macerate
- In a large bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, and salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs
- Pour in the milk and vanilla extract. Stir gently with a spoon until just combined, being careful not to overmix
- Turn the dough out onto a lightly floured surface. Gently pat it into a ½-inch thick rectangle. Use a 2.5-inch biscuit cutter to cut out about 6-8 shortcakes and place them on a parchment-lined baking sheet
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown. Let them cool slightly on a wire rack
- While the shortcakes cool, whip the heavy cream and powdered sugar in a cold bowl until soft peaks form
- Slice each cooled shortcake horizontally. Spoon a generous amount of macerated strawberries onto the bottom half. Top with a dollop of whipped cream, then place the shortcake lid on top. Add more whipped cream and a few extra berries if desired. Serve immediately
Notes
Always use very cold butter for flaky shortcakes.
Handle the dough as little as possible to prevent tough shortcakes.
Let your strawberries macerate for at least 30 minutes; this draws out their juices and enhances their sweetness.
For the best whipped cream, ensure your bowl and whisk are chilled before whipping.
Store cooled shortcakes in an airtight container at room temperature for up to 2 days.
Refrigerate prepared strawberries in an airtight container for up to 2 days.
Store whipped cream in an airtight container in the refrigerator for up to 1 day.
Assemble just before serving to prevent soggy shortcakes.
Reheating shortcakes isn’t typically necessary, but you can gently warm them in a low oven for a few minutes if preferred.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 23g
- Sodium: 225mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 43g
- Fiber: 3.5g
- Protein: 5.5g
- Cholesterol: 65mg
Keywords: Strawberry Shortcake, Summer Dessert, Easy Recipe, Classic Shortcake, Homemade, Family Favorite, Fresh Strawberries