Description
This homemade strawberry shortcake recipe features fluffy, buttery biscuits layered with sweet strawberries and fresh whipped cream for a classic and irresistible dessert.
Ingredients
Units
Scale
- 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 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Add milk and vanilla extract, stirring just until combined. Do not overmix.
- Drop 6 spoonfuls of dough onto the baking sheet. Bake for 12–15 minutes or until golden brown. Cool on a wire rack.
- Meanwhile, combine sliced strawberries with 1/4 cup sugar and let sit for 15–20 minutes to macerate.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- To assemble, split the biscuits in half. Spoon strawberries and their juices over the bottom half, top with whipped cream, then add the top biscuit. Serve immediately.
Notes
- Use cold butter and avoid overmixing to keep biscuits tender and flaky.
- Try adding lemon zest to the biscuit dough for a citrusy twist.
- Shortcakes can be made ahead and stored in an airtight container for 1 day.
- Swap strawberries for other berries like blueberries or raspberries.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 22g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg