Description
A quick and simple strawberry shortcake recipe with layers of fluffy biscuits, sweet strawberries, and whipped cream—perfect for a refreshing dessert.
Ingredients
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- 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 whole milk
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add milk and vanilla extract and stir just until combined. Do not overmix.
- Drop spoonfuls of dough onto the baking sheet to form 6 shortcakes.
- Bake for 12-15 minutes or until golden brown. Let cool slightly.
- Meanwhile, mix sliced strawberries with 1/4 cup sugar and set aside to macerate.
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice the shortcakes in half horizontally. Layer with strawberries and whipped cream.
- Top with the other half of the shortcake and more whipped cream and strawberries if desired.
Notes
- Chill the mixing bowl and beaters before whipping the cream for best results.
- Shortcakes can be made ahead and stored in an airtight container for up to 2 days.
- You can substitute store-bought biscuits for quicker prep.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 20g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg