Perfect Strawberry Shortcake
A classic, light, and fluffy shortcake layered with sweet strawberries and whipped cream. This timeless dessert is fresh, buttery, and the perfect treat for spring and summer gatherings.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ⅔ cup whole milk or heavy cream
- 1 tsp vanilla extract
- 1 lb fresh strawberries hulled and sliced
- 3 tbsp sugar for strawberries
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined — do not overmix.
- Drop dough onto the baking sheet in 6–8 rounds or cut with a biscuit cutter.
- Bake 12–15 minutes or until golden brown; cool slightly.
- Mix sliced strawberries with 3 tbsp sugar and let sit for 10 minutes to release juices.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice shortcakes in half, layer with strawberries and whipped cream, and top with more cream and berries.
Notes
- For extra flavor, add a touch of lemon zest to the strawberries.
- Make shortcakes ahead and reheat slightly before serving.
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Use chilled tools and cream for best whipped cream results.
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