Classic Homemade Strawberry Shortcake
A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for any gathering.
Ingredients
For the shortcake
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced Ensure butter is cold for best results
- 1 cup heavy cream
For the strawberries
- 4 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor
- 1/4 cup sugar To sweeten strawberries
For topping
- 1 cup heavy whipping cream Chill before whipping
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine hulled and sliced strawberries with 1/4 cup sugar. Stir gently and let them sit to release their juices.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add the diced butter to the dry ingredients and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
- Pour in the heavy cream and stir until just combined. Don’t overmix!
- Turn out the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Cut into squares or circles and place on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until golden brown.
- In a separate bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- Once baked and cooled, slice the shortcakes in half.
- Layer the strawberries between the halves and top with dollops of whipped cream.
- Finally, place the top half back on and add more whipped cream on top if desired.
Serving
- Serve immediately and watch smiles light up faces!
Notes
For the best flavor, use fresh strawberries. Prevent sogginess by keeping strawberries and shortcake separate until serving. Experiment with flavors by adding lemon zest to the biscuit mixture.