Strawberry Shortcake Recipe
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup milk
- 1 tsp vanilla extract
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Prepare the Shortcake Dough:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, combine the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Shape the Shortcake:
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
- Pat the dough into a circle about 1 inch thick. Use a biscuit cutter or a glass to cut out rounds of dough.
Bake the Shortcakes:
- Place the shortcake rounds onto the prepared baking sheet, leaving a little space between each one. Bake in the preheated oven for 10-12 minutes, or until lightly golden brown.
Prepare the Strawberry Filling:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently to coat the strawberries in the sugar mixture. Let the strawberries sit for about 10 minutes to macerate and release their juices.
Make the Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Strawberry Shortcakes:
- Once the shortcakes are cooled, split them in half horizontally using a knife.
- Place a spoonful of the strawberry filling on the bottom half of each shortcake, then top with a dollop of whipped cream.
- Place the top half of the shortcake on top of the whipped cream, then garnish with additional strawberries if desired.
Serve and Enjoy:
- Serve the strawberry shortcakes immediately, and enjoy the delicious combination of tender shortcake, juicy strawberries, and fluffy whipped cream!
Notes
- You can customize your strawberry shortcakes by adding other fruits such as blueberries, raspberries, or peaches.
- For a shortcut, you can use store-bought biscuits or pound cake instead of making the shortcakes from scratch.
- Leftover shortcakes can be stored in an airtight container at room temperature for up to 2 days.