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Strawberry Shortcake

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A classic summer dessert made with layers of fluffy shortcake biscuits, sweetened strawberries, and whipped cream.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a bowl, combine flour, sugar, baking powder, and salt.
  3. Cut in cold butter until the mixture resembles coarse crumbs.
  4. Stir in milk and vanilla until just combined; do not overmix.
  5. Drop spoonfuls of dough onto prepared baking sheet to form 6 shortcakes. Bake for 12–15 minutes until golden brown. Let cool.
  6. Meanwhile, mix strawberries with 1/4 cup sugar and let sit for 15 minutes to release juices.
  7. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Split cooled shortcakes in half. Layer with strawberries and whipped cream. Replace tops and add more cream and strawberries if desired.

Notes

  • Best served fresh while the shortcakes are slightly warm.
  • You can use store-bought biscuits as a shortcut.
  • Chill mixing bowl and whisk before whipping cream for best results.

Nutrition

Keywords: strawberry shortcake, summer dessert, whipped cream, biscuits, fruit dessert

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