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Strawberry Shortcake

A delightful dessert celebrating summer sweetness with layers of fluffy shortcake, fresh strawberries, and whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Fresh Strawberries
  • 1.5 pounds 1 and ½ pounds fresh strawberries (hulled and sliced) Choose ripe strawberries for the best flavor.
  • 0.25 cup ¼ cup granulated sugar (for macerating strawberries) Sprinkle over the strawberries to help release their juices.
Shortcake Ingredients
  • 2 cups 2 cups all-purpose flour
  • 0.25 cup ¼ cup granulated sugar
  • 1 tablespoon 1 tablespoon baking powder
  • 0.5 teaspoon ½ teaspoon salt
  • 0.5 cup ½ cup cold unsalted butter (cut into small pieces)
  • ⅔ cup ⅔ cup whole milk
  • 1 teaspoon 1 teaspoon vanilla extract
Whipped Cream Ingredients
  • 1 cup 1 cup cold heavy whipping cream
  • 2 tablespoons 2 tablespoons powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over them, stir gently, and set aside for at least 30 minutes to macerate.
  2. Preheat the oven to 425°F.
Making the Shortcake
  1. In a large mixing bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, and salt until well combined.
  2. Add the cold butter pieces and blend with a fork or pastry cutter until the mixture is crumbly.
  3. Pour in the whole milk and 1 teaspoon of vanilla extract; stir until just combined but do not overmix.
  4. Drop spoonfuls of the dough onto a prepared baking sheet, using a spacing of about 2 inches between each dollop.
  5. Bake for 12-15 minutes or until the shortcakes are golden brown. Let them cool for about 10 minutes.
Making the Whipped Cream
  1. While the shortcakes cool, make the whipped cream by beating the heavy cream, powdered sugar, and 1 teaspoon vanilla extract together until soft peaks form.
Assembly
  1. Carefully split each shortcake in half, layer with macerated strawberries and whipped cream, and then top with the other half of the shortcake.
  2. Serve immediately for the best texture and flavor.

Notes

Store any leftovers separately; keep the whipped cream separate to prevent sogginess in the shortcake. Feel free to substitute other berries or fruits for a variation.