Homemade Strawberry Shortcake
Experience the ultimate summer dessert with this homemade strawberry shortcake recipe, a delightful blend of tender, buttery shortcakes, syrupy macerated strawberries, and fluffy whipped cream. Perfectly balanced with just the right amount of sweetness, these golden shortcakes are made from scratch using simple pantry staples like flour, butter, and heavy cream. Fresh, juicy strawberries are lightly sweetened to create a luscious topping, while a dollop of homemade vanilla whipped cream elevates each bite. Ready in just 35 minutes, this classic treat is ideal for backyard barbecues, picnics, or anytime you crave a refreshing dessert. Embrace the flavors of the season and create an unforgettable homemade strawberry shortcake that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1 pound Fresh strawberries (hulled and sliced)
- 3 tablespoons Granulated sugar (to sweeten strawberries)
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar (for whipped cream)
- 1 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, combine the heavy cream and vanilla extract. Gradually pour the cream mixture into the dry ingredients, stirring until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a round biscuit cutter or glass to cut out shortcakes and place them on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.
While the shortcakes are baking, prepare the strawberries. In a medium bowl, combine the sliced strawberries and sugar. Stir to coat and let sit for at least 10 minutes to create a thick syrup.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract for the topping. Beat with an electric mixer on medium-high speed until stiff peaks form. Set aside.
To assemble, split a shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake on top and add more whipped cream and strawberries if desired.
Serve immediately and enjoy this delicious homemade strawberry shortcake!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 24.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 169 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.
