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Strawberry Shortcake Recipe

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★★★★★

4.9 from 56 reviews

This classic Strawberry Shortcake recipe features buttery, tender shortcakes paired with sweet, macerated strawberries and fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, this dessert is a timeless treat for any occasion.

Ingredients

Scale

Shortcakes

  • 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 (for whipped cream)

Instructions

  1. Prepare the Strawberries: In a bowl, combine the sliced fresh strawberries with 1/4 cup granulated sugar. Stir gently and let the mixture sit for at least 15 minutes to allow the strawberries to release their natural juices, creating a sweet, flavorful syrup.
  2. 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. Using a pastry cutter or your fingers, cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in the whole milk and vanilla extract just until combined to avoid overworking the dough.
  3. Bake the Shortcakes: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter or a knife, cut the dough into circles or squares as desired. Place the pieces onto a baking sheet and bake for 12 to 15 minutes or until the shortcakes are golden brown on top. Remove from the oven and let them cool slightly.
  4. Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip; the cream should be light and fluffy.
  5. Assemble the Shortcakes: Slice the cooled shortcakes in half horizontally. Spoon a generous amount of macerated strawberries with their syrup over the bottom half, then dollop with the freshly whipped cream. Top with the other half of the shortcake.
  6. Serve & Enjoy: Optionally, garnish with additional fresh strawberries and a light dusting of powdered sugar. Serve immediately for the best texture and flavor.

Notes

  • You can chill the dough before baking for a slightly flakier texture.
  • For an extra burst of flavor, add a tablespoon of lemon zest to the strawberries while macerating.
  • Use cold butter and milk to ensure tender shortcakes.
  • Freshly whipped cream is best served immediately to maintain its texture.
  • Shortcakes can be stored airtight at room temperature for up to 2 days but are best fresh.

Keywords: Strawberry shortcake, fresh strawberries, whipped cream dessert, classic shortcake, summer dessert, berry shortcake

Find it online: https://freshrecipehub.com/strawberry-shortcake-recipe/