Go Back
Delicious strawberry shortcake topped with fresh strawberries and whipped cream

Strawberry Shortcake

Bright, sweet, and impossibly simple, this strawberry shortcake recipe is a summer classic featuring tender, flaky biscuits, juicy strawberries, and whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shortcakes
  • 2 cups all-purpose flour Gives structure while keeping the shortcakes tender.
  • 1/4 cup granulated sugar Adds sweetness.
  • 1 tablespoon baking powder Leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup unsalted butter, cold and cubed Creates flaky layers.
  • 1 cup heavy cream Hydrates dough and adds richness.
For the Strawberry Filling
  • 2 cups fresh strawberries, hulled and sliced Deliver bright flavor and natural sweetness.
  • 1/4 cup powdered sugar Adds sweetness to strawberries.
  • 1 teaspoon vanilla extract Enhances flavor.
Additional
  • 1 cup whipped cream For serving with the shortcakes.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream until just combined and don’t overmix.
  5. Turn the dough onto a floured surface, knead gently, and roll out to 1-inch thickness.
  6. Cut into rounds and place on a baking sheet.
Baking
  1. Bake for 15-20 minutes until golden.
Strawberry Preparation
  1. While cooling, mix sliced strawberries with powdered sugar and vanilla, letting them macerate for at least 10 minutes.
Assembly
  1. Assemble shortcakes by splitting them, adding strawberries and whipped cream, then topping with the other half. Serve immediately.

Notes

For best results, keep the butter cold and avoid overmixing the dough. Serve immediately for the best texture.