Print

Strawberry Shortcake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Strawberry Shortcake features tender homemade shortcakes layered with sweet, juicy strawberries and fluffy whipped cream. It is a light, refreshing dessert that’s perfect for spring, summer, or any special occasion.

Ingredients

  • 4 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp granulated sugar (for shortcakes)
  • 1/2 tsp salt
  • 1 1/4 cups heavy cream (for shortcakes)
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Slice the strawberries, toss them with the granulated sugar, and let them rest for at least 30 minutes until they release their juices.
  2. Preheat the oven to 400°F (200°C).
  3. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  4. Stir in the heavy cream just until a soft dough forms. Do not overmix.
  5. Shape the dough into biscuits or press it into a baking pan, depending on your preferred presentation.
  6. Bake for 18–20 minutes, or until the shortcakes are golden brown.
  7. Allow the shortcakes to cool slightly, then slice them in half.
  8. Whip the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
  9. Assemble by layering the shortcakes with strawberries, their juices, and whipped cream. Serve immediately.

Notes

  • Fresh strawberries provide the best flavor and texture, but frozen strawberries can be used if needed.
  • Add lemon zest to the whipped cream for a bright citrus flavor.
  • Blueberries, raspberries, or peaches make excellent seasonal substitutions.
  • Store shortcakes, strawberries, and whipped cream separately for best results.
  • Freeze baked shortcakes for up to 2 months and reheat before serving.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-shortcake-3/