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Homemade Strawberry Shortcake

A delightful dessert featuring soft, buttery shortcakes layered with juicy strawberries and fluffy whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Strawberries
  • 1 lb fresh strawberries, hulled and sliced Use super fresh strawberries for the best flavor.
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice (optional) For added brightness.
For the Shortcakes
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed Keep the butter cold for better texture.
  • 2/3 cup whole milk Cold milk helps with dough consistency.
  • 1 teaspoon vanilla extract
For the Whipped Cream
  • 1 cup heavy whipping cream, cold Chill the bowl and beaters for fluffier peaks.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. In a bowl, mix the sliced strawberries with granulated sugar and lemon juice. Stir gently, cover, and let sit at room temperature for 20 minutes until juicy.
Shortcake Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla just until a soft dough forms.
Baking
  1. Turn the dough onto a lightly floured surface and gently pat to about 1-inch thickness.
  2. Cut into 6 rounds and place on the baking sheet.
  3. Bake for 13–15 minutes or until golden on top. Let cool slightly.
Whipped Cream Preparation
  1. Beat the heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.
Assembly
  1. Slice the shortcakes in half.
  2. Spoon strawberries and their juices over the bottom half, add whipped cream, then place the top half on and finish with more cream and berries.

Notes

Store the assembled shortcakes in the fridge for up to 2 days. For leftovers, keep strawberries and whipped cream separate to prevent soggy cakes. Shortcakes can be frozen for up to 3 months.