Strawberry Shortcake Recipe

Introduction

Strawberry shortcake is a classic dessert that combines tender, flaky shortcakes with sweet, juicy strawberries and fluffy whipped cream. It’s a perfect treat for spring and summer when strawberries are at their peak. This recipe is simple yet delicious, ideal for sharing with family and friends.

Ingredients

• 1 and ½ pounds fresh strawberries
• ¼ cup granulated sugar (for strawberries)
• 2 cups all-purpose flour
• ¼ cup granulated sugar (for shortcakes)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter
• ⅔ cup whole milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Slice the strawberries and mix them with ¼ cup granulated sugar. Let the mixture sit for at least 30 minutes to release their juices.
2. Step 2: Preheat your oven to 425°F (220°C).
3. Step 3: In a large bowl, combine the flour, ¼ cup sugar, baking powder, and salt. Mix well.
4. Step 4: Cut the cold unsalted butter into the dry ingredients until the mixture becomes crumbly.
5. Step 5: Stir in the milk and vanilla extract until just combined—do not overmix.
6. Step 6: Drop spoonfuls of dough onto a parchment-lined baking sheet to form six shortcakes.
7. Step 7: Bake for 12 to 15 minutes until the shortcakes are golden brown. Let them cool for about 10 minutes.
8. Step 8: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Step 9: Split each shortcake in half and layer with the macerated strawberries and whipped cream before serving.

Tips & Variations

• For extra flavor, add a splash of lemon juice to the strawberries while they macerate.
• Use buttermilk instead of whole milk for a tangier shortcake texture.
• Try folding finely chopped mint into the whipped cream for a fresh twist.

Storage

Store leftover shortcakes separately from the strawberries and whipped cream in airtight containers. The shortcakes keep well at room temperature for up to 2 days or refrigerated for 3 days. Store strawberries and whipped cream in the fridge for up to 2 days. Assemble just before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are best for texture and flavor, you can use thawed frozen strawberries. Drain excess juice to avoid sogginess and adjust sugar to taste.

How do I make the shortcakes flaky?

Use cold butter and avoid overmixing the dough. Cutting the butter into pea-sized pieces helps create flaky layers when baked.

Strawberry Shortcake Recipe

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★★★★★

4.9 from 84 reviews

This classic Strawberry Shortcake recipe features tender, buttery shortcakes topped with sweet, macerated fresh strawberries and fluffy homemade whipped cream. It is a perfect balanced dessert that combines a light biscuit with juicy fruit and creamy topping, ideal for spring and summer gatherings.

• Author: lucas
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberries

• 1 and ½ pounds fresh strawberries
• ¼ cup granulated sugar (for strawberries)

Shortcakes

• 2 cups all-purpose flour
• ¼ cup granulated sugar (for shortcakes)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter
• ⅔ cup whole milk
• 1 teaspoon vanilla extract

Whipped Cream

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

Instructions

1. Prepare strawberries: Slice the fresh strawberries and place them in a bowl. Sprinkle with ¼ cup granulated sugar and gently toss to coat. Let the mixture sit for at least 30 minutes to macerate, which enhances the sweetness and juiciness.
2. Preheat oven: Heat your oven to 425°F (220°C) to get it ready for baking the shortcakes.
3. Mix dry ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir thoroughly to evenly distribute all ingredients.
4. Incorporate butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs. This step ensures tender, flaky shortcakes.
5. Add wet ingredients: Pour in ⅔ cup whole milk and 1 teaspoon vanilla extract into the crumbly mixture. Stir gently until just combined, being careful not to overmix.
6. Form shortcakes: Drop spoonfuls of the dough onto a parchment-lined baking sheet to form six evenly sized shortcakes, leaving space between each.
7. Bake: Place the baking sheet in the preheated oven and bake the shortcakes for 12 to 15 minutes or until they turn golden brown. Once done, remove them and let cool on a rack for about 10 minutes.
8. Whip cream: In a chilled bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form, indicating light and fluffy whipped cream.
9. Assemble dessert: Carefully split each shortcake horizontally. Layer the bottom half with a generous amount of the macerated strawberries followed by a dollop of whipped cream. Place the top half of the shortcake over the filling and serve immediately for best freshness and flavor.

Notes

• For best results, use fresh, ripe strawberries that are in season.
• Cold butter is essential for flaky shortcakes; avoid melting it.
• Allow the strawberries to macerate to enhance sweetness and juiciness naturally.
• You can substitute whole milk with buttermilk for a tangier flavor in shortcakes.
• Whip the cream just until soft peaks form to avoid overwhipping into butter.
• Serve the shortcakes the same day to maintain freshness and texture.

Keywords: Strawberry Shortcake, Fresh Strawberries, Shortcake Recipe, Whipped Cream Dessert, Summer Dessert, Classic American Dessert