Description
A classic American dessert featuring tender homemade shortcakes layered with sweet macerated strawberries and fluffy whipped cream for a fresh, comforting treat.
Ingredients
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 teaspoon lemon juice (optional)
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk or buttermilk
1 large egg, lightly beaten
1 teaspoon vanilla extract (optional)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
- Toss the sliced strawberries with 1/4 cup sugar and lemon juice. Let sit for at least 20 minutes to release their juices.
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the milk, egg, and vanilla just until combined. Do not overmix.
- Drop spoonfuls of dough onto a baking sheet or pat into a 1-inch thick round and cut into portions.
- Bake for 12–15 minutes or until golden brown. Cool slightly.
- Beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice shortcakes in half horizontally. Spoon strawberries and juices over the bottom halves, top with whipped cream, and place the top halves over. Add extra strawberries and cream if desired.
Notes
Store components separately for best texture.
Shortcakes keep at room temperature in an airtight container for up to 2 days.
Strawberries can be refrigerated for up to 3 days.
Whipped cream is best used within 24 hours.
Shortcakes can be gently reheated in a 300°F oven before serving.
Substitute a 1:1 gluten-free flour blend for a gluten-free option.
Coconut cream can replace heavy cream for a dairy-free alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
