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Delicious homemade strawberry shortcake served with fresh strawberries and whipped cream.

Strawberry Shortcake

A delightful dessert featuring buttery shortcakes, macerated strawberries, and whipped cream, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 1.5 pounds fresh strawberries, hulled and sliced Use ripe, local strawberries for the best flavor.
  • 0.25 cup granulated sugar (for macerating strawberries) Sprinkle over sliced strawberries.
For the shortcakes
  • 2 cups all-purpose flour Ensure the flour is freshly milled.
  • 0.25 cup granulated sugar (for dough) For sweetness in the shortcake.
  • 1 tablespoon baking powder For leavening.
  • 0.5 teaspoon salt To enhance flavor.
  • 0.5 cup cold unsalted butter, cut into small pieces Keep it very cold for flakiness.
  • 0.67 cup whole milk Room temperature for best results.
  • 1 teaspoon vanilla extract (for dough) To enhance the flavor.
For the whipped cream
  • 1 cup heavy whipping cream, cold Chill before whipping.
  • 2 tablespoons powdered sugar For sweetness.
  • 1 teaspoon vanilla extract (for whipped cream) Adds flavor to the cream.

Method
 

Macerate the strawberries
  1. Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over the strawberries and stir gently. Set aside for at least 30 minutes.
Preheat the oven
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Mix dry ingredients
  1. In a large mixing bowl, combine the flour, ¼ cup sugar, baking powder, and salt. Whisk briefly.
Cut in the cold butter
  1. Add cold butter to the flour mixture. Blend until crumbly with pea-sized bits of butter.
Add milk and vanilla
  1. Pour in the milk and 1 teaspoon vanilla extract. Stir until just combined.
Shape the shortcakes
  1. Drop large spoonfuls of dough onto the baking sheet to create six shortcakes.
Bake the shortcakes
  1. Bake for 12 to 15 minutes until tops are golden brown. Let cool for 10 minutes.
Whip the cream
  1. In a separate bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
Assemble the shortcakes
  1. Split each shortcake in half, spoon strawberries and juice onto the bottom half, add whipped cream, and replace the top.

Notes

Serve immediately for best texture. Keep components separate until serving.