Go Back
–+ servings

Strawberry Shortcake

A delightful summer treat with layers of flaky shortcakes, fresh strawberries, and airy whipped cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Shortcake Ingredients
  • 2 cups all-purpose flour For best results, use fresh flour.
  • 1/2 cup granulated sugar Can be substituted with coconut sugar.
  • 1 tablespoon baking powder Check expiration date for optimal leavening.
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Ensure butter is very cold for flaky texture.
  • 1 cup heavy cream Chill for better whipping results.
Topping Ingredients
  • 2 cups fresh strawberries, sliced Wash and slice ahead to enhance sweetness.
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract Optional for flavor in whipped cream.

Method
 

Making the Shortcakes
  1. Preheat your oven to 425°F (220°C).
  2. Combine flour, sugar, baking powder, and salt in a mixing bowl.
  3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  4. Gently stir in the heavy cream until just combined.
  5. Transfer the dough to a floured surface and knead lightly.
  6. Shape the dough to about one inch thick and cut out round shapes.
  7. Arrange the rounds on a baking sheet and bake for 15-20 minutes until golden brown.
  8. Let the baked shortcakes cool completely.
Whipping Cream and Assembly
  1. In a separate bowl, whip the remaining heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Slice the cooled shortcakes in half, layer with strawberries and whipped cream, and top with the other half. Enjoy immediately.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 5gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 20g

Notes

Store any leftover shortcakes wrapped at room temperature for up to two days. Keep the whipped cream separate until ready to serve for best texture.

Tried this recipe?

Let us know how it was!