Strawberry Shortcake
Strawberry Shortcake is a classic American dessert featuring tender shortcakes layered with fresh strawberries and whipped cream for a light and refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
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
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
- Stir in the milk and 1 teaspoon vanilla extract until just combined; do not overmix.
- Drop dough by large spoonfuls onto the prepared baking sheet to form 6 shortcakes.
- Bake for 12-15 minutes or until golden brown. Remove and let cool slightly.
- While shortcakes bake, combine sliced strawberries with 1/4 cup sugar in a bowl and let sit for 10-15 minutes to macerate.
- In a chilled bowl, whip heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
- To assemble, slice each shortcake in half horizontally, spoon strawberries and their juice over the bottom half, add a dollop of whipped cream, then top with the shortcake top.
- Serve immediately and enjoy your fresh strawberry shortcake.
Notes
For an extra rich flavor, add a drizzle of melted white chocolate over the whipped cream or use homemade shortcakes instead of store-bought biscuits.