Description
A classic American dessert featuring tender biscuit-style shortcakes layered with sweet, macerated strawberries and fluffy homemade whipped cream. This strawberry shortcake recipe is perfect for summer, offering a delightful balance of textures and flavors in every bite.
Ingredients
Scale
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Macerate strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Stir gently and let them sit for 30 minutes to release their natural juices and become sweet and juicy.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Prepare dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
- Cut in butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add wet ingredients: Stir in 2/3 cup whole milk and 1 teaspoon vanilla extract just until the dough comes together. Avoid overmixing to keep the shortcakes tender.
- Shape dough: Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick round. Use a biscuit cutter or drinking glass to cut out 6 rounds.
- Bake shortcakes: Place the rounds on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until golden brown on top. Remove and transfer to a wire rack to cool.
- Make whipped cream: While the shortcakes bake and cool, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
- Assemble dessert: Slice each cooled shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream, then sandwich with the top half of the shortcake.
- Serve: Serve immediately for the best texture and freshness.
Notes
- For extra shine and crunch, brush the tops of the shortcakes with cream and sprinkle with coarse sugar before baking.
- You can prepare the shortcakes, strawberries, and whipped cream ahead of time and assemble just before serving to save time.
- Use ripe, fresh strawberries for maximum sweetness and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 370
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
