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Easy Strawberry Shortcake

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Strawberry Shortcake is a classic dessert made with tender, buttery biscuits layered with sweet macerated strawberries and freshly whipped cream. Light yet indulgent, it’s the perfect treat for spring and summer—or any time you’re craving something sweet and refreshing.

Ingredients

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar (for shortcakes)
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup heavy cream (for shortcakes)
  • 1 teaspoon vanilla extract (for shortcakes)
  • 1 cup heavy cream (for whipped topping)
  • 1 teaspoon vanilla extract (for whipped cream)
  • 2 tablespoons powdered sugar (optional, for whipped cream)

Instructions

  1. In a bowl, toss sliced strawberries with 1/4 cup granulated sugar. Let sit for 30 minutes to macerate and release juices.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar.
  4. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
  5. Add 2/3 cup heavy cream and 1 teaspoon vanilla extract. Stir until just combined—do not overmix.
  6. Turn dough onto a floured surface, knead gently a few times, and pat into a 1-inch thick round. Cut out biscuits using a biscuit cutter or glass.
  7. Place biscuits on the prepared baking sheet and bake for 12–15 minutes until golden. Let cool slightly.
  8. Meanwhile, in a chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla and powdered sugar (if using) until soft peaks form.
  9. To assemble, split each shortcake in half. Spoon strawberries and their juice onto the bottom half, add a dollop of whipped cream, then top with the other half. Serve immediately.

Notes

  • For extra flavor, add lemon zest to the shortcake dough or whipped cream.
  • Use cold butter and don’t overwork the dough for tender, flaky biscuits.
  • Make shortcakes ahead and reheat in the oven before serving.
  • Layer components in jars for a beautiful, portable presentation.
  • Use quality, ripe strawberries for the best flavor.

Nutrition

Find it online: https://thefamilycooking.com/easy-strawberry-shortcake/