Strawberry Shortcake Recipe
This easy strawberry shortcake recipe is a beginner’s dream! Juicy fresh strawberries, tender biscuits, and fluffy whipped cream come together for a delightful summer dessert. Perfect for family gatherings or a sweet treat, it’s simple to make and bursting with flavor. Ready in under an hour, it’s a must-try for new home cooks.
Ingredients
Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold, cubed
- 2/3 cup whole milk
- 1 large egg
Strawberry Filling:
- 1 tsp vanilla extract
- 1 1/2 lbs fresh strawberries hulled, sliced
- 1/4 cup granulated sugar
Whipped Cream:
- 1 tsp lemon juice
- 1 cup heavy whipping cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix sliced strawberries, sugar, and lemon juice in a bowl. Let sit 20 minutes to macerate.
- For shortcakes, whisk flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until crumbly.
- Whisk milk, egg, and vanilla; stir into dry mix until just combined. Pat dough into a 1-inch-thick round.
- Cut 6 shortcakes with a 2.5-inch cutter. Place on baking sheet; bake 12–15 minutes until golden.
- Whip chilled cream, powdered sugar, and vanilla to soft peaks.
- Slice shortcakes in half. Layer with strawberries and whipped cream. Top with shortcake half.
- Garnish this strawberry shortcake recipe with extra strawberries and cream. Serve immediately.
Notes
Tip: Use cold butter for flakier shortcakes. Variation: Add blueberries to the strawberry shortcake recipe for a colorful twist. Store leftovers separately to maintain texture.
Nutrition:
Calories: 450 kcal
Fat: 25g
Carbohydrates: 50g
Protein: 6g
Sugar: 20g