Go Back

Strawberry Shortcake

A delightful dessert combining sweet strawberries with rich whipped cream, layered between soft, buttery shortcakes, perfect for warm days and gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the 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 Use cold for a flaky texture.
  • 1 cup heavy cream Use cold for a flaky texture.
For the topping
  • 2 cups strawberries, sliced Let sit with sugar to release juices.
  • 1/4 cup granulated sugar (for strawberries) Combine with sliced strawberries.
  • To taste Whipped cream (for serving) Option to add vanilla extract.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until just combined.
  5. Turn the dough out onto a floured surface and gently knead a few times.
  6. Roll or pat the dough to about 1-inch thickness and cut into rounds.
  7. Place on a baking sheet and bake for 15-20 minutes until golden brown.
  8. While the cakes cool, toss sliced strawberries with sugar and let sit for 10 minutes.
Assembly
  1. Split the shortcakes in half, top with strawberries and a generous dollop of whipped cream, then replace the top half.

Notes

Store shortcakes in an airtight container at room temperature for up to two days. Keep strawberries and whipped cream separate until serving. For variation, add blueberries or raspberries, or drizzle melted chocolate.