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Easy Strawberry Shortcake

Strawberry Shortcake

A classic dessert featuring fluffy shortcakes layered with sweet strawberries and rich whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Ingredients
  • 2 cups All-purpose flour Forms the base of the shortcakes.
  • 1/4 cup Granulated sugar Adds sweetness to the shortcakes.
  • 1 tablespoon Baking powder Helps the shortcakes rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 cup Unsalted butter Cold and cubed for a tender texture.
  • 3/4 cup Heavy cream Used in both the shortcakes and whipped cream.
Strawberry Ingredients
  • 4 cups Fresh strawberries Hulled and sliced, the star of the dessert.
  • 1/4 cup Granulated sugar For macerating the strawberries.
Whipped Cream Ingredients
  • 1/4 cup Powdered sugar Sweetens the whipped cream without grittiness.
  • 1 teaspoon Vanilla extract Adds flavor to the whipped cream.

Equipment

  • mixing bowl
  • baking sheet
  • electric mixer
  • Biscuit cutter
  • parchment paper

Method
 

  1. Prepare the strawberries by hulling and slicing them. Place in a bowl, sprinkle with 1/4 cup granulated sugar, and let sit for 30 minutes.
  2. Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add cold butter and mix until crumbly.
  3. Pour in 3/4 cup heavy cream and stir until just combined. Turn the dough onto a floured surface, knead gently, and pat into a 1-inch thick round. Cut into rounds with a biscuit cutter.
  4. Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly.
  5. While the shortcakes are baking, prepare the whipped cream by beating 3/4 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  6. Assemble the shortcake by slicing the baked shortcakes in half. Spoon macerated strawberries onto the bottom half, add whipped cream, and place the top half back on.
  7. Serve immediately, optionally topped with more strawberries and whipped cream.

Notes

Strawberry shortcake is best enjoyed fresh, but leftovers can be stored separately in the fridge for 1-2 days.