Description

Easy strawberry shortcake is a classic dessert featuring fluffy, buttery biscuits layered with sweet, juicy strawberries and whipped cream. It’s a quick and delicious treat perfect for spring and summer gatherings.

Ingredients

Units Scale

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups all-purpose flour
1/4 cup granulated sugar (for biscuits)
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar (for whipped cream)
1/2 tsp vanilla extract (for whipped cream)

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Instructions

In a bowl, combine sliced strawberries with 1/4 cup granulated sugar. Mix and let sit for at least 30 minutes to macerate.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Stir in milk and vanilla extract just until dough comes together. Do not overmix.
Drop dough by large spoonfuls onto the prepared baking sheet (makes about 6 shortcakes).
Bake for 12–15 minutes or until golden brown. Cool on a wire rack.
In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble, slice each shortcake in half, layer with strawberries and whipped cream, then top with the other half and more cream and berries.

Notes

For extra flavor, add a touch of lemon zest to the strawberries.
Use cold butter and minimal handling to ensure flaky biscuits.
Shortcakes can be made ahead and stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 shortcake
Calories: 370
Sugar: 22g
Sodium: 230mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg