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Classic Strawberry Shortcake

A delightful dessert featuring fluffy biscuits layered with fresh strawberries and whipped cream, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Biscuit Base
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, cold and cubed Keep it cold for flaky layers.
  • 1 cup heavy cream Plus more for serving.
  • 1 tsp vanilla extract
Strawberry Filling
  • 2 cups fresh strawberries, hulled and sliced Use the ripest ones for best flavor.
  • 2 tbsp sugar (for macerating strawberries) Helps to bring out the sweetness.
  • Whipped cream (for serving) Add according to personal preference.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. Add the cold butter, mixing until the mixture resembles coarse crumbs.
  4. Pour in the heavy cream and vanilla extract, stirring until just combined.
  5. Turn the dough onto a floured surface, gently knead it a few times, and pat it into a circle about 1 inch thick.
  6. Cut out shortcakes with a biscuit cutter and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for about 15–20 minutes, or until golden brown.
  2. While they bake, mix sliced strawberries with 2 tbsp of sugar and let them sit to macerate for about 10–15 minutes.
Assembly
  1. Once the shortcakes are done, let them cool slightly, then slice them in half.
  2. Layer with macerated strawberries and whipped cream.
  3. Top with the other half of the shortcake and serve with additional whipped cream and strawberries.

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 2 days in an airtight container. Freeze shortcakes for up to a month, thaw before serving.