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Description
Classic strawberry shortcake recipe, perfect for holidays, gatherings, or a comforting dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup heavy cream
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream, for whipping
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
- Stir in heavy cream until just combined. Do not overmix.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While shortcakes are baking, gently mix sliced strawberries with 1/4 cup sugar. Let sit for 15 minutes.
- In a cold bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Split warm shortcakes and spoon strawberries over the bottom half.
- Top with whipped cream and the top half of the shortcake.
- Serve immediately.
Notes
- For best results, use cold butter and do not overmix the dough.
- You can substitute other berries or fruits for the strawberries.
- Store leftover shortcakes in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg