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Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

This classic strawberry shortcake is the perfect balance of tender, buttery biscuits, juicy fresh strawberries, and fluffy whipped cream. It’s a timeless dessert that feels both rustic and elegant—ideal for summer gatherings, tea parties, or anytime you crave something sweet and fresh. Every bite melts together into a light, creamy, berry-filled delight that’s impossible to resist.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 6 People
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 2/3 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 2 cups fresh strawberries sliced
  • 2 tbsp sugar for strawberries
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Stir in milk and vanilla until soft dough forms.
  5. Pat dough to 1-inch thickness and cut into rounds.
  6. Place on baking tray and bake 12–15 minutes until golden.
  7. Toss sliced strawberries with sugar and let sit to release juices.
  8. Whip heavy cream with powdered sugar until soft peaks form.
  9. Split cooled shortcakes in half horizontally.
  10. Layer strawberries and whipped cream on bottom halves.
  11. Top with shortcake lids and add extra cream and berries if desired.

Notes

  • Use very cold butter for flaky, tender shortcakes.
  • Macerating strawberries enhances sweetness and syrup.
  • Best assembled just before serving to keep biscuits crisp.
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