Saturday, August 16, 2025
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Strawberry Shortcake

by Lena Elliott

Ingredients

For the Strawberries

  • 1 pound (450g) fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

For the Shortcakes

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) cold unsalted butter, cubed

  • 2/3 cup whole milk or heavy cream

  • 1 large egg

  • 1 teaspoon vanilla extract

For the Whipped Cream

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

Instructions

1️⃣ Prepare the strawberries

  1. Toss the sliced strawberries with the sugar in a medium bowl.
  2. Let them sit at room temperature for about 30 minutes to allow the juices to release.

2️⃣ Prepare the Shortcakes

  1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Fold in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the milk (or cream), egg, and vanilla. Add to the flour mixture and mix well.
  5. Drop batter by the spoonful (or use a cookie cutter for round cookies) onto the baking sheet.
  6. Bake for 12–15 minutes, or until golden brown. Let cool slightly.

3️⃣ Prepare the whipped cream

  1. Beat the whipped cream, powdered sugar, and vanilla in a chilled mixing bowl until fluffy.

4️⃣ Assembly

  1. Cut each shortcake in half horizontally.
  2. Smother the bottom half with strawberries and juice.
  3. Place a generous dollop of whipped cream on top.
  4. Place the other shortcake half on top and garnish with more strawberries and whipped cream.
✨ Pro Tip: For a bakery-style twist, brush the tops of your shortcakes with cream and sprinkle with coarse sugar before baking — they’ll have a gorgeous golden crust.

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