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Strawberry Shortcake

A delightful dessert combining sweet strawberries, rich cream, and tender shortcake, perfect for any occasion.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1 cup heavy cream
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Hulling and Slicing: Start by hulling the strawberries to remove the green tops. Then, slice them into quarters or halves, depending on your preference.
  • Macerating the Strawberries: Place the sliced strawberries in a bowl and sprinkle them with the granulated sugar. Gently toss to coat. Allow them to sit for at least 30 minutes at room temperature.
  • Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
  • Mixing the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well combined.
  • Cutting in the Butter: Add the chilled, diced unsalted butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Incorporating the Cream: Pour in the heavy cream and stir gently until just combined.
  • Shaping and Baking: Turn the dough onto a floured surface and gently knead it. Pat it into a rectangle about 1-inch thick. Cut out rounds using a biscuit cutter and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes.
  • Chill Your Equipment: For the best results, chill your mixing bowl and beaters in the refrigerator for about 15 minutes.
  • Whipping the Cream: In the chilled bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
  • Layering the Ingredients: Once the shortcakes have cooled slightly, slice each one in half horizontally, layer with strawberries and whipped cream.
  • Finishing Touches: Place the top half of the shortcake back on, and repeat the layering process if desired.

Notes

For optimal freshness, eat assembled shortcake the same day. Store leftover shortcake in an airtight container at room temperature for up to two days.

  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg