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Strawberry Shortcake
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Strawberry Shortcake

Strawberry Shortcake is a classic dessert featuring buttery, flaky shortcakes, juicy macerated strawberries, and fluffy homemade whipped cream. This fresh and simple treat is perfect for summer gatherings, holidays, or whenever you crave something sweet and satisfying. Try this easy recipe today! 🍓✨
Prep Time15 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time1 hour
Course: Baking
Cuisine: American
Keyword: Strawberry Shortcake
Calories: 320kcal

Ingredients

  • For the Shortcakes:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 egg for brushing, optional
  • 1 tablespoon coarse sugar for sprinkling, optional
  • For the Strawberry Filling:
  • 1 1/2 pounds fresh strawberries sliced
  • 1/4 cup granulated sugar adjust to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  • Prepare the Strawberries
  • In a medium bowl, mix the sliced strawberries with sugar, lemon juice, and vanilla extract.
  • Let them sit for at least 30 minutes to release their natural juices.
  • Make the Shortcakes
  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Stir in heavy cream and vanilla extract until just combined—don’t overmix!
  • Transfer the dough to a lightly floured surface and pat it into a 1-inch thick round.
  • Use a biscuit cutter to cut out 6 shortcakes or shape them into squares.
  • Place on the baking sheet, brush with a beaten egg (if using), and sprinkle with coarse sugar.
  • Bake for 15-18 minutes, or until golden brown. Let cool slightly.
  • Make the Whipped Cream
  • Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  • Keep refrigerated until ready to use.
  • Assemble the Strawberry Shortcakes
  • Slice each shortcake in half.
  • Spoon macerated strawberries (with juices) over the bottom half.
  • Add a generous scoop of whipped cream.
  • Place the top half on and add more whipped cream and strawberries.
  • Serve and Enjoy!
  • Best served fresh—enjoy immediately! 🍓

Notes

  • For extra flaky shortcakes, don’t overwork the dough! Handle it as little as possible.
  • Want a sweeter shortcake? Add an extra tablespoon of sugar to the dough.
  • Use the coldest butter and cream possible to get the best texture in your shortcakes.
  • Make-ahead tip: Shortcakes can be baked a day in advance. Store in an airtight container.
  • For a fun twist, drizzle with chocolate or serve with a scoop of vanilla ice cream!