Description
Strawberry Shortcake is a classic and beloved dessert featuring sweet, juicy strawberries layered with fluffy homemade shortcake and rich whipped cream. Perfect for summer gatherings or festive occasions, this easy recipe uses simple ingredients to create a refreshing, fruity, and visually stunning treat that is customizable and family-friendly.
Ingredients
Scale
For the Strawberries
- 2 cups fresh strawberries, washed, hulled, and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
For the Shortcake
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces (or plant-based butter for vegan option)
- 2/3 cup cold milk or cream (or non-dairy milk for vegan option)
For the Whipped Cream
- 1 cup heavy whipping cream (or coconut cream for dairy-free alternative)
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (optional, to taste)
Instructions
- Prepare the Strawberries: Wash and hull the fresh strawberries, then slice them evenly. Toss the sliced strawberries with 1/4 cup of granulated sugar and let them macerate for at least 30 minutes to release juices and natural sweetness.
- Make the Shortcake Dough: In a large mixing bowl, combine flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in cold milk or cream gently just until the dough comes together, being careful not to overmix to keep the texture light and flaky.
- Bake the Shortcakes: Drop spoonfuls of dough onto a prepared baking sheet for biscuit-style shortcakes, or press the dough into muffin tins for individual shortcake cups. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown and cooked through. Allow the shortcakes to cool slightly before assembling.
- Whip the Cream: In a chilled bowl, whip the heavy cream with vanilla extract and sugar until soft peaks form, creating a smooth and airy whipped topping.
- Assemble the Strawberry Shortcake: Slice the shortcakes horizontally or split them in half like biscuits. Layer the bottom halves with the macerated strawberries, add a generous dollop of whipped cream, and then top with the remaining shortcake halves or additional berries. Serve immediately for optimum texture and flavor.
Notes
- Use cold butter and milk for flaky and tender shortcakes.
- Do not overmix the dough to keep it light and airy.
- Macerate strawberries for at least 30 minutes to enhance sweetness and juiciness.
- Whip cream just before assembling to ensure it holds its shape and tastes fresh.
- Assemble the shortcake right before serving to prevent sogginess.
- Leftover components can be stored separately in airtight containers in the refrigerator for 2-3 days.
- Baked shortcakes can be frozen for up to 2 months; thaw before reheating and assembling.
- Reheat shortcakes gently in a low oven for 5-7 minutes to restore freshness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake serving
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Strawberry Shortcake, berry dessert, summer dessert, whipped cream dessert, easy shortcake recipe, gluten-free dessert
