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Strawberry Shortcake

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A classic summer dessert featuring layers of sweet biscuits, fresh strawberries, and whipped cream.

Ingredients

Scale
  • 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 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. Add milk and vanilla extract, mixing just until combined.
  5. Drop dough by spoonfuls onto the baking sheet to form 6 shortcakes.
  6. Bake for 12-15 minutes until golden brown. Let cool on a wire rack.
  7. While shortcakes bake, mix sliced strawberries with 1/4 cup sugar and let sit to macerate for at least 15 minutes.
  8. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Slice shortcakes in half. Layer bottom half with strawberries and whipped cream, then top with the other half.
  10. Serve immediately.

Notes

  • Use cold butter to ensure flaky shortcakes.
  • Macerating the strawberries brings out their natural juices.
  • Shortcakes can be made in advance and assembled just before serving.

Nutrition

Keywords: strawberry shortcake, summer dessert, whipped cream, biscuits, fresh strawberries

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