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Homemade Strawberry Shortcake Recipe

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  • Author: KimEasy
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A classic homemade strawberry shortcake recipe featuring fluffy biscuits, sweet macerated strawberries, and freshly whipped cream – perfect for spring and summer desserts.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  4. Add milk and vanilla extract; stir just until dough comes together.
  5. Turn dough onto a floured surface and gently knead 2-3 times. Pat into a 1-inch thick round and cut out biscuits using a round cutter.
  6. Place biscuits on the prepared baking sheet. Brush tops with beaten egg.
  7. Bake for 12-15 minutes or until golden brown. Cool on a wire rack.
  8. Meanwhile, combine sliced strawberries and sugar in a bowl. Let sit for 15-30 minutes to macerate.
  9. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Chill until ready to use.
  10. To assemble, slice each shortcake biscuit in half. Spoon strawberries and juice over the bottom half, add a dollop of whipped cream, then top with the other biscuit half.
  11. Serve immediately and enjoy!

Notes

  • Use very cold butter for the best biscuit texture.
  • Shortcakes are best served fresh, but biscuits can be made ahead and stored airtight for 1-2 days.
  • You can use other berries or mix berries for variation.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 340
  • Sugar: 18g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://newsvks.com/homemade-strawberry-shortcake-recipe/