Simple Strawberry Shortcake
Experience the timeless charm of dessert with this Simple Strawberry Shortcake, a recipe that brings together tender, buttery shortcakes, sweet macerated strawberries, and luscious homemade whipped cream. Perfect for summer gatherings or as a satisfying treat year-round, this easy homemade shortcake comes together in under 40 minutes and pairs flaky, golden biscuits with juicy, sugar-sweetened strawberries bursting with flavor. The whipped cream, softly peaked and infused with vanilla, adds a dreamy finishing touch. Ideal for showcasing fresh, in-season strawberries, this dessert is as beautiful as it is delicious. Easy to make and utterly delightful, this Simple Strawberry Shortcake will quickly become your go-to crowd pleaser for its simplicity and irresistible flavor.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups heavy cream
- 1 large egg
- 1 teaspoons vanilla extract
- 1.5 pounds strawberries (fresh, hulled, sliced)
- 3 tablespoons granulated sugar (for strawberries)
- 1 cups heavy whipping cream (for topping)
- 2 tablespoons powdered sugar
- 1 teaspoons vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the butter is broken down into pea-sized pieces.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle and use a round biscuit cutter (approximately 2.5 inches in diameter) to cut out shortcakes. Re-roll scraps to use up remaining dough.
Place the shortcakes on the prepared baking sheet, about 2 inches apart. Brush the tops lightly with heavy cream (optional) and sprinkle with sugar for extra shine.
Bake for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and allow to cool on a wire rack.
While the shortcakes bake, prepare the strawberries. Toss the sliced strawberries with 3 tablespoons of granulated sugar in a medium bowl. Let them macerate for 15 minutes, stirring occasionally.
To make the whipped cream, use a hand mixer or stand mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract together on medium-high speed until soft peaks form.
To assemble, slice each shortcake in half. Spoon the macerated strawberries and their juice onto the bottom half, add a dollop of whipped cream, and place the top half of the shortcake over the filling. Add more strawberries and cream on top, if desired.
Serve immediately and enjoy your Simple Strawberry Shortcake!
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 21.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| 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.
