Description

A quick and simple strawberry shortcake recipe with layers of fluffy biscuits, sweet strawberries, and whipped cream—perfect for a refreshing dessert.

Ingredients

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)

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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.