Description
This classic Strawberry Shortcake recipe features fluffy homemade biscuits, juicy macerated strawberries, and lightly sweetened whipped cream. A perfect summertime dessert that’s easy, fresh, and absolutely irresistible.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar (plus 1/4 cup for strawberries)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream (plus 1 cup for whipped cream)
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Pour in 1 cup heavy cream and mix gently until dough forms.
- Turn dough onto floured surface, pat to 1-inch thickness, and cut into rounds. Place on baking sheet.
- Bake 12–15 minutes until golden. Cool slightly on a rack.
- In a bowl, toss sliced strawberries with 1/4 cup sugar. Let sit at least 30 minutes.
- Whip remaining cream with vanilla and powdered sugar until soft peaks form.
- Slice biscuits in half, layer with strawberries and cream, and top with biscuit lid.
Notes
- Use chilled butter for flakier biscuits.
- Chill bowl before whipping cream for faster results.
- Do not overwhip cream — stop at soft peaks.
- Assemble just before serving for best texture.
Nutrition
- Serving Size: 1 shortcake
- Calories: 340
- Sugar: 18g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Strawberry shortcake, Summer dessert, Classic shortcake, Whipped cream and berries, Homemade shortcake