Classic Strawberry Shortcake
Indulge in summer’s sweetest delight with this Classic Strawberry Shortcake recipe—a timeless treat that perfectly balances flaky, buttery shortcakes, juicy macerated strawberries, and fluffy homemade whipped cream. Crafted from a simple blend of all-purpose flour, heavy cream, and vanilla extract, these golden-brown shortcakes provide the ultimate base for layers of vibrant, sugar-kissed strawberries and rich, airy whipped topping. Ready in just 40 minutes, this crowd-pleaser is ideal for dessert lovers and perfect for gatherings, offering a combination of fresh fruit, creamy textures, and irresistible nostalgia. Whether it’s for a picnic, backyard barbecue, or comforting treat after dinner, this easy strawberry shortcake recipe will capture hearts with every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold
- 1 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups strawberries, hulled and sliced
- 0.25 cup granulated sugar (for strawberries)
- 1 cup heavy cream (for topping)
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract (for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, 1 tablespoon of sugar, baking powder, and salt.
Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, combine the cream, egg, and 1 teaspoon of vanilla extract. Mix well.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until just combined. Do not overmix.
On a lightly floured surface, pat the dough into a 1-inch thick circle. Use a round cutter to cut out shortcakes and place them on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the shortcakes are golden brown. Allow to cool on a wire rack.
While the shortcakes are baking, prepare the strawberries. Mix the 4 cups of sliced strawberries with 1/4 cup of sugar, tossing gently to coat. Let them sit at room temperature to macerate.
To prepare the whipped cream topping, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 0.5 teaspoon of vanilla extract until soft peaks form.
To assemble, slice each shortcake in half. Spoon some of the macerated strawberries over the bottom half, followed by a dollop of whipped cream. Place the top of the shortcake back on and add more strawberries and cream if desired.
Serve immediately and enjoy this delightful treat!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 14.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
