Strawberry Shortcake
Strawberry Shortcake is a classic American dessert featuring sweet, fresh strawberries layered over tender, buttery shortcakes and topped with fluffy whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- In a bowl, combine the sliced strawberries and 2 tablespoons granulated sugar. Set aside to macerate for at least 30 minutes.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add the milk and 1 teaspoon vanilla extract; stir until just combined.
- Turn dough onto a lightly floured surface and gently knead 3–4 times.
- Pat dough into a 1-inch thick round and cut into 6 rounds using a biscuit cutter.
- Place shortcakes on the prepared baking sheet and bake for 12–15 minutes or until golden brown.
- While shortcakes bake, whip heavy cream, powdered sugar, and 1 teaspoon vanilla until soft peaks form.
- Once baked, let shortcakes cool slightly. Slice in half horizontally.
- Layer the bottom half with macerated strawberries, add a dollop of whipped cream, then top with the shortcake lid and more whipped cream and strawberries if desired.
Notes
For an extra touch, serve chilled with a drizzle of strawberry syrup or a sprinkle of toasted almonds on top.