Irresistible Homemade Strawberry Shortcake Recipe
This irresistible homemade strawberry shortcake recipe features sweet, juicy strawberries layered with fluffy, tender shortcakes and topped with freshly whipped cream. Perfectly balanced with a hint of vanilla, this classic dessert is easy to prepare and delivers a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortcake
- 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
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Strawberries
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 15 minutes to macerate and release their natural juices, which will add sweetness and moisture to the shortcakes.
- Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to keep the shortcakes tender.
- Bake the Shortcakes: Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick round. Cut into circles or squares using a biscuit cutter or knife, then place the shortcakes on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly before assembling.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping for the shortcakes.
- Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries along with their juices over the bottom half, add a dollop of whipped cream, and then place the top half of the shortcake on top.
- Serve & Enjoy: Optionally garnish with extra strawberries and a light dusting of powdered sugar before serving to enhance the presentation and sweetness.
Notes
- For best results, use cold butter and mix the dough gently to ensure flaky shortcakes.
- You can prepare the strawberries a few hours ahead to allow them to fully macerate.
- Chilling the mixing bowl and beaters before whipping cream will help achieve stiffer peaks faster.
- Leftover shortcakes can be stored in an airtight container for up to 2 days; reheat gently before serving.
Keywords: Strawberry shortcake, homemade dessert, shortcake recipe, whipped cream, fresh strawberries, easy summer dessert
