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Strawberry Shortcake

A delightful and easy-to-make strawberry shortcake featuring fluffy biscuit layers, fresh strawberries, and creamy whipped topping. Perfect for summer gatherings!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar)
  • 1 teaspoon vanilla extract
For the strawberries
  • 4 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar (for strawberries) To create syrup
For the whipped cream
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  3. Add the softened butter and mix until crumbly.
  4. Stir in the egg, buttermilk, and vanilla until combined.
  5. Pour the batter into the baking pan and spread it evenly. Bake for 20–25 minutes until golden.
Strawberry Prep
  1. Meanwhile, toss the sliced strawberries with granulated sugar and let them sit to create a delicious syrup.
Whipped Cream
  1. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
  1. Once the cake cools, slice it into layers.
  2. Stack with strawberries and whipped cream in between each layer.

Notes

Don’t overmix the batter! Gently fold until combined for a tender cake. You can store leftovers in the fridge for about 2-3 days or freeze without whipped cream and berries.