Description

Classic Fluffy Strawberry Shortcake is a delightful American dessert featuring soft, buttery biscuits topped with macerated fresh strawberries and homemade whipped cream. This recipe balances the sweetness of strawberries with the richness of whipped cream and the tender crumb of freshly baked shortcakes, perfect for summer gatherings or a charming treat.

Ingredients

For the strawberries:

1 ½ pounds fresh strawberries, hulled and sliced
1/3 cup granulated sugar

For the shortcakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Macerate Strawberries: In a bowl, combine the sliced strawberries and 1/3 cup sugar. Stir well and let sit at room temperature for at least 30 minutes to macerate and release juices.
Preheat Oven and Prepare Dry Mix: Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in Butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Combine Wet Ingredients: In a small bowl, whisk together the milk, egg, and vanilla extract.
Mix Dough: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to ensure fluffy shortcakes.
Shape Shortcakes: Turn the dough out onto a floured surface and gently pat into a 1-inch thick round. Cut into 6 rounds using a biscuit cutter and place them on the baking sheet.
Bake Shortcakes: Bake for 12–15 minutes until golden brown. Remove from oven and cool on a wire rack.
Make Whipped Cream: While shortcakes cool, beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Assemble Strawberry Shortcakes: Slice each shortcake in half horizontally. Spoon strawberries with their juices over the bottom half, top with whipped cream, then place the top half of the shortcake over it. Add more cream and strawberries if desired. Serve immediately.

Notes

Shortcakes can be made ahead and stored in an airtight container for 1–2 days. Reheat slightly before serving for best texture.
Use very cold butter for the fluffiest shortcakes.
Do not overmix the dough to keep the shortcakes tender and light.
For variation, try adding a splash of lemon zest to the strawberries during maceration for added brightness.