Strawberry Shortcake
A classic dessert combining fresh strawberries, fluffy shortcakes, and creamy whipped cream, perfect for any occasion.
Ingredients
For the Strawberries
- 1.5 pounds fresh strawberries, hulled and sliced Use fresh, ripe strawberries for the best taste.
- 0.25 cup granulated sugar For strawberries
For the Shortcake
- 2 cups all-purpose flour
- 0.25 cup granulated sugar For shortcake
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cut into small pieces
- 0.67 cup whole milk
- 1 teaspoon vanilla extract For shortcake
For the Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract For whipped cream
Instructions
Preparation
- Slice the strawberries and place them in a large bowl.
- Sprinkle ¼ cup granulated sugar over the strawberries.
- Stir gently and set aside for at least 30 minutes.
Baking the Shortcakes
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
- Add the cold butter pieces to the flour mixture.
- Use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in the milk and 1 teaspoon vanilla extract.
- Stir just until combined, being careful not to overmix.
- Drop large spoonfuls of dough onto a parchment-lined baking sheet, making six shortcakes.
- Bake for 12 to 15 minutes or until the tops are golden brown.
- Remove from the oven and let cool for about 10 minutes.
Making the Whipped Cream
- In a separate bowl, pour in the cold heavy whipping cream.
- Add powdered sugar and 1 teaspoon vanilla extract.
- Beat with a hand mixer until soft peaks form.
Assembly
- Split each shortcake in half using a fork or your hands.
- Spoon strawberries and their juices onto the bottom half of each shortcake.
- Add a generous layer of whipped cream.
- Place the top half of the shortcake over the cream.
- Add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
Notes
If you have leftovers, store the components separately. Keep the shortcakes in an airtight container at room temperature for up to two days. The strawberries can be refrigerated in a bowl for a few days, and the whipped cream should be stored in the fridge for no more than a day. Assemble the dessert just before serving to keep the shortcakes from getting soggy.