Rate this dessert from 1–10 before tasting it. 😍🍓 Something tells me most people won’t go below a 10. Recipe in the first comment 👇

Why Make This Recipe

This dessert is not just a treat; it’s an experience! With each bite, you may feel the flavors dance on your tongue. It’s a delightful way to end a meal or to enjoy on a cozy afternoon. Plus, it’s pretty easy to whip up, making it a great choice for both novice and experienced bakers.

How to Make Strawberry Shortcake

Ingredients :

• 2 cups of fresh strawberries, hulled and sliced
• 1/4 cup of sugar
• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1/4 cup of unsalted butter, softened
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar

Directions :

1. Mix the strawberries and sugar in a bowl. Let them sit for about 30 minutes to release their juices.
2. Preheat your oven to 425°F (220°C).
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Cut in the butter until the mixture looks like coarse crumbs.
5. Stir in the milk and vanilla extract until just combined.
6. On a floured surface, gently knead the dough a few times, then roll it out to about 1-inch thick.
7. Cut the dough into rounds and place them on a baking sheet. Bake for 15 minutes or until golden brown.
8. Whip the heavy cream and powdered sugar together until soft peaks form.
9. To assemble, split the shortcakes in half, layer the strawberries and whipped cream, then top with the other half.

How to Serve Strawberry Shortcake

Serve the shortcakes immediately after assembling. You can slice the shortcakes and stack them high with juicy strawberries and fluffy whipped cream. A sprinkling of extra strawberries on top adds a lovely touch!

How to Store Strawberry Shortcake

If you have any leftovers, store the components separately. Keep the shortcakes in an airtight container for up to two days. Store the whipped cream in a separate bowl in the fridge, and the strawberries should also be kept refrigerated. Assemble just before serving for the best experience.

Tips to Make Strawberry Shortcake

• For extra flavor, add a splash of lemon juice to your strawberries.
• Make sure to use fresh strawberries for the best taste.
• If you want a sweeter shortcake, add a bit more sugar to the dough.

Variation

You can switch things up by using other berries like blueberries or raspberries. For a different flavor, consider swapping the vanilla extract for almond extract in the whipped cream.

FAQs

Can I use frozen strawberries?
Yes, you can! Just make sure to thaw and drain them before using.

How can I make this dessert gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.

Can I make the components ahead of time?
Absolutely! You can bake the shortcakes and prepare the strawberries and whipped cream a few hours in advance. Just assemble them right before serving for freshness.

Strawberry Shortcake

A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Strawberries

• 2 cups fresh strawberries, hulled and sliced Use fresh strawberries for the best taste.
• 1/4 cup sugar Adjust to taste.

For the Shortcake

• 2 cups all-purpose flour You can substitute with gluten-free flour blend.
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 cup milk
• 1 teaspoon vanilla extract Can be swapped for almond extract for a different flavor.

For the Whipped Cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar Adjust sweetness as desired.

Method

 

Preparation

1. Mix the strawberries and sugar in a bowl. Let them sit for about 30 minutes to release their juices.
2. Preheat your oven to 425°F (220°C).
3. In a large bowl, whisk together the flour, baking powder, and salt.
4. Cut in the butter until the mixture looks like coarse crumbs.
5. Stir in the milk and vanilla extract until just combined.
6. On a floured surface, gently knead the dough a few times, then roll it out to about 1-inch thick.

Baking

1. Cut the dough into rounds and place them on a baking sheet. Bake for 15 minutes or until golden brown.

Whipping Cream

1. Whip the heavy cream and powdered sugar together until soft peaks form.

Assembly

1. To assemble, split the shortcakes in half, layer the strawberries and whipped cream, then top with the other half.

Notes

Serve the shortcakes immediately after assembling. If you have any leftovers, store the components separately for optimal freshness.