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Homemade Strawberry Shortcake

A delightful dessert featuring soft, buttery cake layered with juicy strawberries and fresh whipped cream, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shortcakes
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar for the shortcake
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
For the Strawberries
  • 1 pound fresh strawberries, sliced
  • 1/4 cup granulated sugar for strawberries
For the Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract for whipped cream

Method
 

Preparation
  1. Mix sliced strawberries with 1/4 cup sugar in a bowl. Let sit for at least 15 minutes to get juicy.
Making the Shortcakes
  1. Preheat oven to 400°F (200°C).
  2. Whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until crumbly.
  4. Stir in milk and vanilla until combined.
Baking the Shortcakes
  1. Pat the dough into a 1-inch thick round.
  2. Cut into circles or squares, and bake for 12-15 minutes until golden brown.
  3. Cool them down.
Preparing Whipped Cream
  1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assembling the Shortcakes
  1. Slice cooled shortcakes in half, layer with strawberries and whipped cream, and cap with the other half.
  2. Garnish with extra strawberries and a dusting of powdered sugar.
Serving
  1. Serve with a sprig of mint for presentation, and optionally add a scoop of ice cream on the side.

Notes

Best served fresh, but leftovers can be stored in the fridge for 1-2 days. Components can be prepared separately and assembled right before serving.