Irresistible Homemade Strawberry Shortcake—Sweet, Fluffy & Fresh Recipe
This irresistible homemade strawberry shortcake features sweet, juicy strawberries layered over fluffy, buttery shortcakes and topped with light, creamy whipped cream. A perfect dessert for spring and summer gatherings, it combines fresh fruit with tender biscuits for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (for strawberries)
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced fresh strawberries with 1/4 cup of granulated sugar. Stir well and let the mixture sit for at least 15 minutes to allow the berries to release their natural juices and become sweet and syrupy.
- Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Use a pastry cutter or your fingers to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Pour in the whole milk and vanilla extract, gently stirring just until the dough is combined without overworking it.
- Bake the Shortcakes: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Cut the dough into circles or squares using a biscuit cutter or knife. Arrange the pieces on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown and cooked through. Remove from the oven and let them cool slightly.
- Prepare the Whipped Cream: In a cold mixing bowl, beat the heavy whipping cream with an electric mixer. Add the powdered sugar and vanilla extract once soft peaks begin to form. Continue beating until stiff peaks develop, ensuring a fluffy and smooth whipped cream texture.
- Assemble the Shortcakes: Carefully slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries along with their juices over the bottom halves. Add a dollop of the freshly whipped cream on top of the strawberries, then place the top halves of the shortcakes over the cream to form sandwiches.
- Serve & Enjoy: Optionally, garnish the assembled shortcakes with extra fresh strawberries and a light dusting of powdered sugar for an elegant touch. Serve immediately and enjoy this classic, fresh dessert.
Notes
- For best results, use fresh, ripe strawberries when in season for maximum sweetness and flavor.
- Cold butter is essential to achieve flaky shortcakes; avoid warming it before mixing.
- Shortcakes can be made a few hours ahead and stored at room temperature; assemble just before serving to keep whipped cream fresh.
- For a lower fat option, substitute whole milk with 2% milk and use light whipped cream, though texture and richness will vary.
- Leftover shortcakes can be toasted or lightly warmed and served with jam or cream.
Keywords: Strawberry shortcake, homemade shortcake, fresh strawberries dessert, whipped cream dessert, classic American dessert
