Description
This classic Strawberry Shortcake recipe features tender, buttery shortcakes layered with macerated fresh strawberries and fluffy homemade whipped cream. Perfect as a refreshing summer dessert, it combines simple ingredients and easy baking techniques to create a delightful treat everyone will love.
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 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten (for brushing)
- Coarse sugar (optional, for topping)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: In a bowl, toss the sliced strawberries with 1/4 cup sugar and let them sit for at least 30 minutes. This process softens the berries and creates a sweet syrup.
- Prepare for Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Shortcake Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until a soft dough forms—avoid overmixing to keep the shortcakes tender.
- Shape the Shortcakes: Turn the dough out onto a floured surface and gently knead 2–3 times. Pat the dough into a 1-inch thick circle and cut out 6 shortcakes using a biscuit cutter. Place them on the prepared baking sheet. Brush the tops with the lightly beaten egg and sprinkle with coarse sugar if using for a sparkling finish.
- Bake the Shortcakes: Bake in the preheated oven for 12–15 minutes or until the shortcakes are golden brown. Remove from the oven and cool on a wire rack.
- Make the Whipped Cream: While the shortcakes bake and cool, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Shortcakes: Split each cooled shortcake in half horizontally. Layer the bottom half with macerated strawberries and generous dollops of whipped cream. Top with the other half of the shortcake and serve immediately for the best taste and texture.
Notes
- Shortcakes can be prepared a day in advance and stored in an airtight container; reheat briefly in the oven before serving to restore freshness.
- For variation, substitute strawberries with mixed berries such as blueberries, raspberries, and blackberries.
- Ensure the butter is cold to achieve flaky shortcakes.
- Do not overwork the dough to keep the shortcakes light and tender.
