Here’s a classic Strawberry Shortcake recipe — light, sweet, and perfect for showcasing fresh strawberries 🍓✨
🍓 Strawberry Shortcake
Ingredients
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup sugar (adjust to sweetness of berries)
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 2/3 cup milk (or half-and-half for richer)
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
1️⃣ Prep the Strawberries
- Toss sliced strawberries with sugar and let sit 30 minutes to macerate (release juices).
2️⃣ Make the Shortcakes
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in milk and vanilla just until combined.
- Drop spoonfuls onto a parchment-lined baking sheet to make 6–8 shortcakes.
- Bake 12–15 minutes until golden. Cool slightly.
3️⃣ Make Whipped Cream
- Beat heavy cream, sugar, and vanilla until soft peaks form.
4️⃣ Assemble
- Slice shortcakes in half horizontally.
- Spoon strawberries and juice over the bottom half.
- Add a dollop of whipped cream.
- Top with the other half of the shortcake (optional) and more strawberries & cream.
🔥 Tips
- For extra flavor, add a splash of balsamic vinegar or lemon juice to the strawberries.
- Shortcakes can be made ahead and lightly toasted before serving.
- For a richer dessert, fold a little mascarpone cheese into the whipped cream.
If you want, I can also give you:
- Mini shortcakes for individual servings
- Angel food cake version
- Shortcake with pound cake instead of biscuits
- Gluten-free strawberry shortcake
Do you want the classic biscuit-style or a cake-style shortcake?
