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Strawberry Shortcake

Delicious Homemade Strawberry Shortcake Recipe in 35 Minutes

This homemade Strawberry Shortcake recipe combines tender biscuits, fresh strawberries, and whipped cream for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shortcake
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup heavy cream plus extra for brushing
  • 1 tsp vanilla extract
Strawberry Filling
  • 2 cups fresh strawberries sliced
  • 1/4 cup granulated sugar for macerating
Whipped Cream
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing Bowl
  • Baking sheet
  • Oven
  • whisk
  • Knife
  • measuring cups
  • measuring spoons

Method
 

Baking
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, mix flour, baking powder, and sugar.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract just until combined.
  5. Turn the dough onto a floured surface and knead gently.
  6. Pat the dough to about 1 inch thick and cut into rounds.
  7. Place the rounds on a baking sheet and brush with extra heavy cream.
  8. Bake for 15 minutes or until golden brown.
Strawberry Preparation
  1. While the shortcakes are baking, macerate the sliced strawberries with 1/4 cup sugar for at least 10 minutes.
Whipping Cream
  1. In a separate bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assembly
  1. Once the shortcakes are cool, split them in half, layer with strawberries and whipped cream, and top with the other half.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 45mg

Notes

Feel free to customize the recipe by using other berries or adding flavor to the whipped cream. Store leftover shortcake and strawberries in separate airtight containers in the fridge.

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