Easy Strawberry Shortcakes
Savor the taste of summer with these Easy Strawberry Shortcakes, a delightful dessert that combines buttery, tender homemade shortcakes with vibrant macerated strawberries and fluffy whipped cream. Perfect for beginners and seasoned bakers alike, this recipe is quick to prepare, with just 20 minutes of prep and 15 minutes of bake time. The shortcakes, made with cold butter and a touch of heavy cream, are irresistibly flaky and golden, while the strawberries are sweetened to juicy perfection. Topped with a cloud of vanilla-infused whipped cream, this classic treat is as stunning as it is delicious. Ideal for casual gatherings or a luxurious weeknight dessert, these strawberry shortcakes are sure to impress. Plus, they’re easy to customize with seasonal fruits or flavor variations—your next favorite dessert awaits!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 4 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, diced)
- 0.75 cups Heavy cream
- 1 large Egg (beaten)
- 1.5 pounds Strawberries (hulled and sliced)
- 4 tablespoons Granulated sugar (for strawberries)
- 1 cups Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 teaspoons Vanilla extract
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, diced butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
In a small bowl, mix the heavy cream and beaten egg. Pour this into the dry ingredients and gently mix until a dough forms.
Turn the dough out onto a lightly floured surface. Knead it a few times, then pat it into a 1-inch-thick rectangle. Use a 2.5-inch round cutter to cut out shortcakes and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack.
While the shortcakes bake, prepare the strawberries. Toss the sliced strawberries with 4 tablespoons of sugar in a bowl and let sit for 15-20 minutes to macerate.
To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until soft peaks form. Refrigerate until ready to use.
To assemble, slice each shortcake in half. Spoon some of the macerated strawberries onto the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake.
Serve immediately and enjoy your easy strawberry shortcakes!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 467 mg | 20% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 26.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 238 mg | 5% | |
*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.
