Strawberry Shortcake in Five Words

why make this recipe

Strawberry shortcake is a classic dessert that brings joy to any gathering. It combines sweet, juicy strawberries with fluffy shortcakes and rich whipped cream. This dish is perfect for summer picnics, family gatherings, or even a simple treat for yourself. Its bright flavors and lovely presentation make it irresistible. Plus, it is quite easy to make, which adds to its charm!

how to make Strawberry Shortcake

Ingredients :

• 2 cups strawberries, sliced
• 1/4 cup sugar
• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 3/4 cup milk

Directions :

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the sliced strawberries and sugar. Let sit for about 30 minutes to macerate.
3. In a separate bowl, whisk together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
4. Turn the dough onto a floured surface, knead gently, then roll out to about 1-inch thick. Cut into rounds or squares.
5. Place the dough on a baking sheet and bake for 12-15 minutes until golden brown.
6. For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7. To assemble, split the baked shortcakes, layer with strawberries and whipped cream, then top with the other half. Serve immediately.

how to serve Strawberry Shortcake

Serve strawberry shortcake right after you make it for the best taste. Place a shortcake on a plate, add the macerated strawberries and a generous dollop of whipped cream. You can also serve it with extra strawberries on the side for decoration.

how to store Strawberry Shortcake

You can store leftover shortcakes in an airtight container at room temperature for up to two days. If you have prepared strawberries and whipped cream, keep them in the fridge separately. They will last for about three days. Just reassemble your shortcakes when you are ready to eat them.

tips to make Strawberry Shortcake

• Make sure your strawberries are fresh and ripe for the best flavor.
• When mixing the dough, be careful not to overwork it; it should be light and fluffy.
• For a sweeter whipped cream, feel free to adjust the amount of powdered sugar to your liking.

variation

For a twist on this classic recipe, you can substitute the strawberries with other fruits like blueberries, raspberries, or peaches. You can also add a splash of lemon juice to the strawberries for a zesty touch!

FAQs

Can I make the shortcake ahead of time?

Yes, you can bake the shortcakes a day in advance. Just store them in an airtight container until you are ready to serve.

Is it okay to use frozen strawberries?

You can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.

Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping if you prefer a quicker option. It will still taste delicious!

Strawberry Shortcake

A classic dessert of sweet strawberries, fluffy shortcakes, and rich whipped cream perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the strawberries

• 2 cups strawberries, sliced Make sure they are fresh and ripe for the best flavor.
• 1/4 cup sugar Used to macerate the strawberries.

For the whipped cream

• 2 cups heavy cream Beaten until soft peaks form.
• 1/2 cup powdered sugar Adjust to taste for sweetness.
• 1 teaspoon vanilla extract Adds flavor to the whipped cream.

For the shortcakes

• 2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, softened Cut into flour mixture until it resembles coarse crumbs.
• 3/4 cup milk Stirred into the flour mixture until just combined.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the sliced strawberries and sugar. Let sit for about 30 minutes to macerate.
3. In a separate bowl, whisk together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
4. Turn the dough onto a floured surface, knead gently, then roll out to about 1-inch thick. Cut into rounds or squares.
5. Place the dough on a baking sheet and bake for 12-15 minutes until golden brown.

Whipped Cream

1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assembly

1. Split the baked shortcakes, layer with macerated strawberries and whipped cream, then top with the other half.
2. Serve immediately.

Notes

Store leftover shortcakes in an airtight container at room temperature for up to two days. Keep prepared strawberries and whipped cream in the fridge separately for about three days. Reassemble when ready to eat.