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Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 31 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A classic American dessert featuring tender homemade shortcakes paired with fresh, juicy strawberries and fluffy whipped cream. This Strawberry Shortcake recipe is simple to prepare, perfect for showcasing fresh strawberries in a delightful, sweet treat.

Ingredients

Strawberries

  • 1 lb fresh strawberries

Shortcake

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (cold)
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Whipped Cream

  • 1/2 cup heavy cream (additional, for whipping)
  • 2 tbsp granulated sugar (for whipping cream)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the shortcakes.
  2. Prepare Strawberries: Rinse the fresh strawberries thoroughly and slice them into bite-sized pieces, setting them aside for topping.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
  4. Cut in Butter: Cut the cold unsalted butter into small pieces and incorporate it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  5. Combine Wet Ingredients: In a separate bowl, mix 1 cup heavy cream with 1 teaspoon vanilla extract. Slowly add this mixture to the flour and butter mixture, stirring gently until just combined to form a soft dough.
  6. Form and Bake Shortcakes: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them evenly. Bake in the preheated oven for 15-20 minutes or until the shortcakes turn golden brown on top.
  7. Whip Cream: While the shortcakes bake, whip the additional 1/2 cup heavy cream with 2 tablespoons granulated sugar until soft peaks form, creating a sweet, fluffy whipped cream.
  8. Assemble and Serve: Allow the shortcakes to cool slightly. Serve each warm shortcake topped generously with the sliced strawberries and a dollop of freshly whipped cream.

Notes

  • For best flavor, use the freshest strawberries in season.
  • Chilling the butter ensures a flaky, tender shortcake texture.
  • You can macerate the strawberries with a little sugar for extra sweetness and juice.
  • Adjust sugar in whipped cream to taste.
  • Shortcakes are best served fresh but can be stored in an airtight container for up to 2 days.

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