Go Back

Strawberry Shortcake

This delightful strawberry shortcake features fluffy cake layers, fresh strawberries, and whipped cream, making it a perfect treat for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 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 Ensure the butter is cold for a tender texture.
  • 1 cup heavy cream
For the filling
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix flour, granulated sugar, baking powder, and salt.
  3. Add the cold butter and mix until the mixture resembles coarse crumbs.
  4. Pour in the heavy cream and stir until just combined.
  5. Turn the dough onto a floured surface and gently knead.
  6. Roll out to about 1-inch thickness and cut into rounds.
  7. Place on a baking sheet and bake for 15-20 minutes until golden.
Assembly
  1. While the cakes cool, mix strawberries with powdered sugar and vanilla.
  2. Assemble the shortcakes by splitting them in half, adding strawberries and whipped cream in between.

Notes

Leftover shortcakes can be stored in the fridge for about 2-3 days. It's best to store components separately.