Description
Classic Strawberry Shortcake is a delightful dessert featuring tender, buttery shortcakes layered with sweetened fresh strawberries and fluffy whipped cream. Perfect for spring and summer, this recipe combines simple ingredients for a timeless treat that’s easy to prepare and delightful to enjoy.
Ingredients
Scale
Shortcake:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 1/3 cup unsalted butter, melted
Strawberries:
- 4 cups sliced strawberries
- 2 tablespoons granulated sugar (adjust based on berry sweetness)
Whipped Cream:
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
- Splash of vanilla extract or vanilla bean paste (optional)
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to prepare for baking the shortcakes.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine evenly.
- Add wet ingredients: Make a well in the center of the dry mixture, then pour in the milk and melted butter, stirring just until the dough comes together.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead gently 15-20 times until it becomes a soft, smooth ball.
- Shape shortcakes: Divide the dough into 4 equal portions and gently pat each into a 3/4-inch thick round. Place them on an ungreased baking sheet.
- Bake: Bake the shortcakes for 10-12 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove the shortcakes from the oven and transfer to a cooling rack to cool.
- Prepare strawberries: While the shortcakes bake and cool, toss the sliced strawberries with 2 tablespoons sugar, adjusting to taste, and set aside.
- Make whipped cream: Combine whipping cream, powdered sugar, and vanilla extract (if using). Beat with an electric mixer or vigorously shake in a jar until stiff peaks form.
- Assemble and serve: Slice the cooled shortcakes in half horizontally. Layer with sweetened strawberries and whipped cream before topping with the other half. Serve immediately for best taste.
Notes
- Adjust sugar in strawberries based on their natural sweetness.
- For extra fluffy whipped cream, use chilled cream and mixing bowl.
- Shortcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Vanilla extract is optional but adds a lovely aroma and flavor to the whipped cream.
- You can substitute milk with buttermilk for a tangier shortcake.
