Strawberry Shortcake Recipe
This classic Strawberry Shortcake recipe is a delightful dessert featuring soft, buttery shortcakes, sweetened strawberries, and fluffy whipped cream. Perfect for any occasion, this recipe is easy enough for beginners yet satisfying for experienced bakers.
Equipment
- Mixing bowls
- Baking sheet
- Pastry cutter (or fork)
- Whisk
- Cooling rack
- Knife
Ingredients
- For the shortcakes:
- 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
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten (for brushing)
- For the strawberries:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar adjust to taste
- For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries:
- In a bowl, toss the sliced strawberries with 1/4 cup of sugar. Set aside to allow the strawberries to release their juices.
- Make the shortcakes:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter or fork, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the milk and vanilla extract to the mixture and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently pat it to about 1-inch thickness. Cut into 6 rounds using a biscuit cutter or the rim of a glass.
- Place the shortcakes onto the prepared baking sheet and brush the tops with the beaten egg for a golden finish.
- Bake for 12-15 minutes, or until the shortcakes are golden brown. Transfer to a cooling rack.
- Make the whipped cream:
- In a chilled mixing bowl, whisk together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the strawberry shortcake:
- Slice each shortcake in half horizontally. Spoon some of the macerated strawberries onto the bottom half, followed by a dollop of whipped cream.
- Place the top half of the shortcake back on and add more strawberries and cream on top if desired.
Notes
- For best results, use cold butter when making the shortcakes to achieve a tender and flaky texture.
- The shortcakes can be made a day ahead. Store them in an airtight container and reheat slightly before serving.
- You can adjust the sweetness of the strawberries and whipped cream to your preference.
- For a fun twist, try adding a few fresh mint leaves or a drizzle of chocolate sauce on top!
- Enjoy your delicious, homemade Strawberry Shortcake!