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Classic Strawberry Shortcake

A delightful dessert featuring fluffy biscuits layered with juicy strawberries and whipped cream, perfect for summer gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed Use cold butter for a fluffier texture.
  • 2/3 cup heavy cream Ensure it’s cold before mixing.
  • 1 teaspoon vanilla extract Adds flavor to biscuits.
For the strawberries
  • 4 cups strawberries, hulled and sliced Let sit with sugar for enhanced juiciness.
  • 1/4 cup sugar (for strawberries)
For the whipped cream
  • 2 cups heavy whipped cream Use cold for best results.
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream) Enhances the flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract until just combined.
  5. Turn the dough onto a floured surface and gently knead a few times until it comes together.
  6. Pat the dough into a 1-inch thick circle and cut into wedges.
  7. Place on a baking sheet and bake for 15-18 minutes until golden.
Preparing Strawberries and Whipped Cream
  1. In a separate bowl, mix sliced strawberries with sugar and let sit until juicy.
  2. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
  1. Split shortcake layers, top with strawberries and whipped cream, and serve.

Notes

Store layers separately in the fridge for up to 2 days. Reheat shortcakes in the microwave for a few seconds. Assemble fresh for the best texture.