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Strawberry Shortcake

A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.