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Strawberry Shortcake

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A classic dessert featuring layers of sweet biscuit or sponge cake, 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 egg, lightly beaten
  • 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 the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together milk, vanilla extract, and egg. Add to the dry ingredients and stir until just combined.
  5. Turn the dough onto a floured surface and knead gently. Pat into a 3/4-inch thick round and cut with a biscuit cutter.
  6. Place shortcakes on the prepared baking sheet and bake for 12-15 minutes, until golden brown. Let cool.
  7. In a bowl, mix sliced strawberries with 1/4 cup sugar and let sit for 20-30 minutes to macerate.
  8. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  9. To assemble, slice each shortcake in half. Spoon strawberries and juice onto the bottom half, add whipped cream, and top with the other half of the biscuit.
  10. Serve immediately.

Notes

  • Use cold butter to ensure flakier shortcakes.
  • Strawberries can be prepared a few hours ahead for better flavor.
  • Substitute sponge cake for biscuits for a different texture.

Nutrition

Keywords: strawberry shortcake, dessert, summer, whipped cream, easy baking

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