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Strawberry Shortcake

Fluffy, creamy, and bursting with sweet strawberry goodness, this classic strawberry shortcake is easy to make and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortcake
  • 2 cups all-purpose flour For making the shortcake
  • 1/2 cup granulated sugar For sweetness in the shortcake
  • 1 tablespoon baking powder Leavening agent
  • 1/2 teaspoon salt Enhances flavor
  • 1/2 cup unsalted butter, cold and cubed Keep butter cold for flakiness
  • 1 cup heavy cream For making the shortcake
For the Topping
  • 4 cups fresh strawberries, sliced Juicy and sweet strawberries
  • 1/4 cup powdered sugar To mix with strawberries
  • 1 teaspoon vanilla extract For flavor in whipped cream

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix flour, granulated sugar, baking powder, and salt.
  3. Add cold butter and mix until it becomes crumbly.
  4. Stir in heavy cream until everything combines beautifully.
  5. Turn the dough onto a floured surface and give it a brief knead.
  6. Roll out the dough to 1-inch thickness and cut into rounds.
  7. Place on a baking sheet and bake for 15-20 minutes.
Topping Preparation
  1. Meanwhile, mix sliced strawberries with powdered sugar and set aside.
  2. Whip the cream with vanilla until soft peaks form.
Assembly
  1. Assemble by layering shortcake, strawberries, and whipped cream.
  2. Serve immediately.

Notes

Shortcakes are best eaten fresh, but can be stored in the fridge for up to 2 days. If they get soggy, a quick pop in the toaster oven freshens them up.