Description
This Irresistible Homemade Strawberry Shortcake is a classic dessert featuring tender, buttery shortcakes layered with sweet, macerated strawberries and fluffy homemade whipped cream. Perfect for showcasing fresh strawberries and delighting your taste buds with a balance of sweetness and creaminess.
Ingredients
Scale
For the Shortcake
- 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
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberries
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup granulated sugar. Let the mixture sit for at least 15 minutes to allow the strawberries to release their natural juices, making them sweet and syrupy.
- Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold, cubed butter until the mixture looks like coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined—avoid overmixing to keep the shortcakes tender.
- Bake the Shortcakes: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Cut the dough into circles or squares and arrange them on a baking sheet. Bake for 12-15 minutes until the shortcakes are golden brown and cooked through. Let them cool on a wire rack.
- Prepare the Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form, creating a light and fluffy cream topping.
- Assemble the Shortcakes: Carefully slice the cooled shortcakes in half horizontally. Spoon the macerated strawberries over the bottom half, add a generous dollop of whipped cream on top, and then place the other half of the shortcake over the cream.
- Serve & Enjoy: Garnish with extra fresh strawberries and a light dusting of powdered sugar if desired. Serve immediately for the best texture and flavor experience.
Notes
- You can substitute the all-purpose flour with a gluten-free blend to make the shortcakes gluten-free.
- For a lighter version, use half-and-half instead of whole milk and reduce the amount of heavy cream.
- Make sure the butter is very cold to achieve flaky shortcakes.
- Allow strawberries to macerate for longer if you prefer them extra juicy and sweet.
- Use chilled bowls and beaters when whipping cream to ensure better volume and stability.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 310 kcal
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: strawberry shortcake, homemade dessert, summer recipe, strawberry dessert, baked shortcake, whipped cream dessert
