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Strawberry Shortcake

Irresistible Strawberry Shortcake: A Sweet Summer Delight

This homemade Strawberry Shortcake captures the joys of summer, featuring fresh strawberries and whipped cream, making it a must-try dessert.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcake
  • 2 ¼ cups all-purpose flour A sturdy base that creates the perfect fluffy texture.
  • 1 tablespoon baking powder Ensures your shortcakes rise beautifully for that light bite.
  • ¼ cup sugar Sweetens the shortcakes to complement the strawberries perfectly.
  • ½ teaspoon fine sea salt Balances the sweetness and enhances flavor.
  • 3 tablespoons cold butter Adds richness and flakiness; keep it chilled for best results.
  • 1 cup whole milk Provides moisture and a creamy texture for the dough.
  • 1 large egg Binds the ingredients together while adding a lovely richness.
For the Strawberries
  • 1 ¼ cups fresh strawberries Hulled and quartered, bursting with juicy sweetness.
  • ¼ cup sugar Macerates the berries, creating a delicious syrup.
For the Whipped Cream
  • 1 ½ cups cold heavy whipping cream The base of a light and airy topping.
  • 1 tablespoon sugar Sweetens the cream without overwhelming it.
  • 1 teaspoon vanilla extract Infuses the cream with warm, comforting notes of flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • ice cream scoop
  • Rubber spatula
  • Pastry cutter
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Strawberry Shortcake
  1. Prepare the Strawberries: Hull and quarter fresh strawberries. Sprinkle with 1 ¼ cups sugar, stir gently, and let sit for 30 minutes to create a syrup.
  2. Preheat the Oven: Set your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  3. Mix the Dry Ingredients: In a bowl, combine 2 ¼ cups flour, 1 tablespoon baking powder, ¼ cup sugar, and ½ teaspoon salt. Cut in 3 tablespoons cold butter until crumbly.
  4. Combine Wet Ingredients: Whisk together 1 cup milk and 1 beaten egg. Fold into the dry ingredients until just combined.
  5. Shape the Shortcakes: Drop spoonfuls of dough onto the baking sheet and bake for about 15 minutes until golden brown on top.
  6. Whip the Cream: In a chilled bowl, mix 1 ½ cups cream, 1 tablespoon sugar, and 1 teaspoon vanilla. Whip until soft peaks form.
  7. Assemble the Shortcakes: Slice shortcakes in half, drizzle with strawberry syrup, add whipped cream and strawberries, then top with other half.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 160mgPotassium: 210mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Ensure to use ripe strawberries for the best flavor and to chill mixing tools for the whipped cream.

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