Irresistible Homemade Strawberry Shortcake Recipe
Enjoy the classic and irresistible homemade strawberry shortcake featuring tender, buttery shortcakes layered with sweet, macerated strawberries and fluffy whipped cream. This delightful dessert is perfect for summer gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 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
Strawberries
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Let the mixture sit for at least 15 minutes to allow the strawberries to release their natural juices, enhancing the sweetness and flavor.
- Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until the dough comes together.
- Bake the Shortcakes: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter or knife to cut the dough into circles or squares. Place the shortcakes on a baking sheet and bake them for 12 to 15 minutes, or until they are golden brown. Remove from the oven and allow them to cool slightly.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form, creating a light and airy whipped cream.
- Assemble the Shortcakes: Carefully slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries with their juices onto the bottom half, followed by a dollop of whipped cream. Top with the other half of the shortcake.
- Serve & Enjoy: Optionally garnish with extra fresh strawberries and a light dusting of powdered sugar for presentation. Serve immediately and enjoy this delightful dessert.
Notes
- Ensure butter is very cold before cutting it into the flour mixture to achieve tender, flaky shortcakes.
- You can substitute whole milk with buttermilk for a tangier flavor and lighter texture.
- Use fresh, ripe strawberries for the best natural sweetness and juiciness.
- Whip the cream just until soft peaks to avoid over-whipping and turning it into butter.
- Shortcakes are best eaten fresh but can be stored in an airtight container at room temperature for up to one day.
Keywords: strawberry shortcake, homemade dessert, summer dessert, shortcake recipe, whipped cream, fresh strawberries
