Description
Indulge in the classic summer dessert with this delicious strawberry shortcake recipe. Tender, sweet shortcakes are filled with fresh strawberries and homemade whipped cream for a delightful treat that’s perfect for any occasion.
Ingredients
Scale
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)
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (lightly beaten)
For the Filling:
- 1 1/2 pounds fresh strawberries (hulled and sliced)
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the shortcake dough: In a large bowl, mix flour, granulated sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk, vanilla, and beaten egg just until combined.
- Bake the shortcakes: Drop dough by spoonfuls onto a baking sheet and bake for 12–15 minutes until golden brown.
- Prepare the strawberries: Toss sliced strawberries with sugar and set aside to release juices.
- Whip the cream: In a bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the shortcakes: Slice shortcakes horizontally, layer with strawberries and whipped cream, then top with more cream and berries. Serve immediately.
Notes
- For a twist, try adding lemon zest to the shortcake dough or a splash of almond extract to the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 22g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
