Strawberry Shortcake Recipe
This Strawberry Shortcake Recipe features layers of tender cake, fluffy whipped cream, and juicy strawberries. A light, refreshing dessert perfect for summer gatherings or any sweet craving.
Ingredients
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar for macerating berries
- 2 cups all-purpose flour
- 1/4 cup granulated sugar for cake
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar for cream
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine sliced strawberries with 1/4 cup sugar. Set aside to release juices.
- In a mixing bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined. Do not overmix.
- Drop spoonfuls of dough onto the baking sheet to form shortcakes. Bake 12–15 minutes, until golden brown.
- While cakes bake, whip heavy cream with powdered sugar until soft peaks form.
- Split shortcakes in half. Layer with whipped cream and strawberries, then top with more cream and berries.
- Serve immediately for the best texture and flavor.
Notes
For extra flavor, add a touch of lemon zest to the whipped cream.
Use chilled mixing bowls and beaters for fluffier whipped cream.
Shortcakes taste best the day they’re baked.
Nutrition
Calories: 320kcal
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