Strawberry Shortcake Recipe
This easy homemade Strawberry Shortcake Recipe brings together fluffy biscuits, fresh macerated berries, and cloud-like whipped cream for a classic summer dessert. Light, bright, bursting with summer flavor.
Ingredients
- 2 cups all-purpose flour dry-packed for consistency
- ¼ cup granulated sugar
- 1 Tbsp baking powder ensure freshness
- ½ tsp fine sea salt
- 6 Tbsp unsalted butter cold and cubed
- ⅔ cup whole milk or buttermilk for tangier flavor
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries hulled and sliced
- 1 cup heavy whipping cream cold
- 2 Tbsp powdered sugar plus more for dusting
- ½ tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet. Mix dry ingredients: flour, ¼ cup sugar, baking powder, and salt.
- Blend cold butter into dry ingredients until pea-sized crumbs form.
- Mix in milk and vanilla until dough forms, adjust consistency if needed.
- Pat dough into a round, cut biscuits, and bake until golden-brown.
- Toss strawberries with sugar, let sit to develop juices.
- Beat cold cream, powdered sugar, and vanilla until soft peaks form.
- Slice biscuits, add berries and cream, then serve.
Notes
Chilled bowl helps whipped cream peak faster. For extra flavor, use buttermilk in biscuits. Store assembled shortcakes in the fridge for up to 12 hours.
Nutrition
Calories: 350kcal
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