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Strawberry Shortcake

A light and fluffy dessert featuring flaky shortcakes layered with sweetened strawberries and whipped cream, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries, hulled and sliced Look for ripe strawberries for best flavor.
  • 1/2 cup granulated sugar For macerating the strawberries.
For the Shortcakes
  • 2 cups all-purpose flour Ensure correct measuring for best results.
  • 1 tablespoon baking powder Leavening agent for the shortcakes.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/4 cup unsalted butter, cold and cubed Use very cold butter for flaky texture.
  • 1 cup heavy cream For both shortcakes and whipped cream.
  • 1 tablespoon vanilla extract Adds flavor to the shortcakes.
  • Optional additional sugar for sweetening whipped cream Add to taste.

Method
 

Preparation
  1. In a medium bowl, toss the sliced strawberries with the granulated sugar and set aside for about 30 minutes.
  2. Preheat the oven to 425°F (220°C).
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  4. Add the cold, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
  5. Pour the heavy cream and vanilla extract into the dry ingredients and stir gently until just combined.
  6. Turn the dough onto a floured surface, knead gently a few times, and pat into a round disk about 1-inch thick. Cut out shortcakes.
Baking
  1. Place shortcakes onto a parchment-lined baking sheet and bake for 15-20 minutes until golden brown.
Whipping Cream
  1. In a bowl, beat the heavy cream until soft peaks form, adding sugar to taste if desired.
Assembly
  1. Slice the baked shortcakes in half and layer with macerated strawberries and whipped cream.
  2. Top with the other half of the shortcake.

Notes

Serve fresh, warm or at room temperature. Layer in serving cups for presentation. Store shortcakes in an airtight container in the refrigerator for up to 2-3 days.