Go Back

Classic Strawberry Shortcake

A delightful summer dessert made with fluffy shortcakes, fresh strawberries, and whipped cream, perfect for warm days and family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Shortcake Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed Important for texture
  • 1 cup heavy cream Plus more for serving
  • 1 tsp vanilla extract
Strawberry Topping
  • 2 cups fresh strawberries, hulled and sliced Using fresh strawberries is recommended
  • 2 tbsp sugar For macerating strawberries
  • to taste Whipped cream For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add the cold butter and mix until the mixture resembles coarse crumbs.
  4. Pour in the heavy cream and vanilla extract, stirring until just combined.
  5. Turn the dough onto a floured surface, gently knead it a few times, and pat it into a circle about 1 inch thick.
  6. Cut out shortcakes with a biscuit cutter and place them on a baking sheet lined with parchment paper.
  7. Bake for about 15-20 minutes, or until golden brown.
Making the Strawberry Topping
  1. While the shortcakes bake, mix sliced strawberries with 2 tbsp of sugar and let them macerate for about 10-15 minutes.
Assembly
  1. Once the shortcakes are done, let them cool slightly, then slice them in half.
  2. Layer with macerated strawberries and whipped cream.
  3. Top with the other half of the shortcake and serve with additional whipped cream and strawberries.

Notes

For a fun twist, serve in mason jars or drizzle extra cream on top. Store leftovers in an airtight container for up to 2 days in the fridge. Macerated strawberries and whipped cream should be kept separate until serving.