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Classic Strawberry Shortcake

A delightful dessert featuring buttery, flaky shortcakes layered with sweet macerated strawberries and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 2 cups fresh strawberries, sliced Choose ripe strawberries for the best flavor.
  • 1/4 cup granulated sugar Used to macerate the strawberries.
For the Shortcakes
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened Cut in until crumbly.
  • 1 cup heavy cream Chill before whipping.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix sliced strawberries with sugar and set aside to macerate.
  3. In another large bowl, whisk together flour, baking powder, and salt.
  4. Cut in the butter until the mixture resembles coarse crumbs.
  5. Stir in heavy cream and vanilla until just combined.
  6. Turn the dough onto a floured surface and gently knead it a few times before rolling it out to 1-inch thickness.
  7. Cut into rounds and place on a baking sheet.
  8. Bake for about 15-20 minutes until golden.
Assembly
  1. Once cooled, slice the shortcakes in half, layer with strawberries, and add more cream if desired.
  2. Serve immediately and enjoy!

Notes

Store shortcakes and strawberries separately for maximum freshness. Shortcakes can be stored in an airtight container for 2-3 days in the fridge.