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A delicious serving of classic strawberry shortcake topped with fresh strawberries and cream.

Classic Strawberry Shortcake

A delightful and easy dessert that showcases fresh strawberries in a tender shortcake topped with whipped cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the strawberries
  • 2 cups fresh strawberries, hulled and sliced Can substitute with other berries or peaches.
  • 1/2 cup sugar, divided 1/4 cup for the strawberries, 1/4 cup for the dough.
For the dough
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed Make sure it is very cold for flakiness.
  • 1 cup heavy whipping cream, divided Part for the dough, remainder for whipping.
  • 1 teaspoon vanilla extract
  • to taste Additional sugar for whipped cream Optional.

Method
 

Preparation
  1. Combine the sliced strawberries with 1/4 cup sugar in a bowl. Toss gently and let sit to macerate while preparing the dough.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  3. In a mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup sugar.
  4. Add the cold, cubed butter to the flour mixture and use a pastry cutter to blend until it resembles coarse crumbs.
  5. Pour in the heavy cream and vanilla extract. Stir gently until the dough starts to come together.
  6. On a floured surface, pat the dough into a circle about 1 inch thick and cut out rounds with a biscuit cutter.
Baking
  1. Place the shortcakes on the prepared baking sheet and bake for 15 to 20 minutes or until golden. Allow to cool slightly.
Whipping Cream
  1. While the shortcakes are baking, whip the remaining cream with sugar until soft peaks form.
Assembly
  1. Split each shortcake in half, layer with macerated strawberries and whipped cream, then top and serve.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 200mgFiber: 2gSugar: 20g

Notes

For best results, keep butter very cold and chill bowls and beaters for whipping cream. Store leftovers in an airtight container in the fridge, best consumed within a couple of days. You can freeze the shortcake rounds separately for later use.

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