Print

Strawberry Shortcake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nostalgic summer dessert featuring fluffy biscuits topped with macerated strawberries and whipped cream.

Ingredients

Scale
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for cake)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream (for serving)

Instructions

  1. Macerate the strawberries in a bowl with 1/4 cup sugar. Set aside for 30 minutes.
  2. Preheat the oven to 425°F (220°C).
  3. Mix together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  4. Cut in the cold butter until resembling coarse crumbs.
  5. Combine the heavy cream and vanilla until just mixed; don’t overmix.
  6. Knead the dough gently on a floured surface and roll to 1-inch thickness; cut into rounds.
  7. Bake for 12-15 minutes until golden.
  8. Cool the shortcakes slightly before assembling.
  9. Assemble by layering the shortcakes with strawberries and whipped cream.

Notes

Serve with fresh mint or a drizzle of balsamic reduction for enhanced flavor. Keep strawberries and cream separate until ready to serve to maintain freshness.

Nutrition

Find it online: https://doughgirlbylea.com/strawberry-shortcake/

Scroll to Top