Description
A quick and easy strawberry shortcake recipe made with fresh strawberries, fluffy shortcakes, and whipped cream. Perfect for a light and fruity dessert.
Ingredients
Units
Scale
- 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
- 2 tbsp sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
- 1/2 tsp vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add milk and vanilla extract, stirring just until combined. Do not overmix.
- Drop dough by spoonfuls onto the prepared baking sheet to form 6 shortcakes.
- Bake for 12–15 minutes or until golden brown. Let cool slightly on a wire rack.
- Meanwhile, mix sliced strawberries with 2 tbsp sugar and set aside to macerate.
- In a separate bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- To assemble, slice each shortcake in half, layer with strawberries and whipped cream, and top with the other half.
- Serve immediately and enjoy!
Notes
- Use cold butter to ensure flaky shortcakes.
- Allow strawberries to sit for at least 10 minutes to release their juices.
- Shortcakes can be made ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg