Description
Strawberry Shortcake is a classic, homemade dessert featuring light and fluffy shortcakes layered with juicy fresh strawberries and luscious whipped cream. This simple yet satisfying treat is perfect for any occasion, delivering a perfect balance of sweetness, freshness, and airy texture that melts in your mouth.
Ingredients
Scale
Strawberries
- 1 pound fresh ripe strawberries, washed, hulled, and sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
Shortcake Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 2/3 cup whole milk or buttermilk
Whipped Cream
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 1–2 tablespoons granulated sugar (adjust to taste)
Instructions
- Prepare the Strawberries: Wash, hull, and slice the strawberries. Toss them with 2 tablespoons of granulated sugar and let them macerate for at least 20 minutes to release their natural juices and develop a sweet syrup.
- Make the Shortcake Dough: In a large bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 2 tablespoons sugar. Cut in the cold unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually stir in 2/3 cup whole milk or buttermilk just until the dough comes together, being careful not to overmix to keep it tender and light.
- Shape and Bake the Shortcakes: Turn the dough onto a lightly floured surface. Pat into a thick rectangle about 1 inch thick, then cut into rounds or squares. Place them on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 12 to 15 minutes, or until golden brown and risen.
- Whip the Cream: Chill a mixing bowl and beaters. Pour 1 cup cold heavy whipping cream into the chilled bowl, add 1 teaspoon vanilla extract and 1-2 tablespoons sugar. Beat until soft peaks form—light, airy and slightly sweet.
- Assemble the Strawberry Shortcake: Slice the warm shortcakes in half horizontally. Spoon macerated strawberries onto the bottom half, followed by a generous dollop of whipped cream. Place the top half over the filling, then add more strawberries and whipped cream on top as a finishing touch.
Notes
- Keep butter very cold to achieve flaky layers in the shortcake dough.
- Mix dough just until combined to prevent tough shortcakes.
- Let strawberries macerate with sugar for at least 20 minutes to bring out natural juices and sweetness.
- Chill your mixing bowl and beaters before whipping cream to help it whip faster and increase volume.
- Assemble shortcakes shortly before serving to avoid sogginess.
- Store leftover shortcakes, whipped cream, and macerated strawberries separately in airtight containers in the refrigerator for up to 2 days.
- Freeze shortcakes tightly wrapped; avoid freezing whipped cream.
- Reheat shortcakes at 300°F (150°C) for 5-7 minutes before assembling for best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake serving
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry shortcake, shortcake, strawberry dessert, whipped cream dessert, summer dessert, homemade strawberry shortcake
