This post shows you how to make strawberry shortcake.
If you’re looking for a summer dessert that will impress your guests – try this Strawberry Shortcake!
We are loving this spring and summer dessert – it’s about to become your new go-to! Layers of delicious strawberries and whipped cream in between the layers of baked cakes.
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Ingredients
For the Strawberries:
1 lb fresh strawberries, hulled and sliced
3–4 tbsp granulated sugar (adjust depending on sweetness of strawberries)
For the Shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
⅔ cup whole milk (plus extra for brushing)
1 tsp vanilla extract
For the Whipped Cream:
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
Step-by-Step Instructions
Macerate the Strawberries
In a medium bowl, toss sliced strawberries with granulated sugar.
Let sit for at least 30 minutes to release their juices and become sweet and syrupy.
Make the Shortcakes
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Stir in milk and vanilla until just combined (do not overmix).
Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
Cut out rounds using a biscuit cutter or glass and place them on the prepared baking sheet.
Brush tops lightly with a little milk and sprinkle with extra sugar if desired.
Bake for 12–15 minutes, or until golden brown. Let cool slightly.
Whip the Cream
In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble and Serve
Split the shortcakes in half. Layer the bottom half with strawberries and their juices, top with a generous dollop of whipped cream, and finish with the top half of the biscuit.
Add extra strawberries and cream on top if you like.
Tips and Tricks
Use super cold butter to make the shortcakes extra flakey – the pockets of butter will make up the layers
Don’t over mix the dough or they can turn out really tough
Test the sweetness of your strawberries first – you may find you need less sugar when macerating.
🌿 mushroom and sage risotto – Make It Your Own – Try:
- 🍑Peach Shortcake
- use peaches instead of strawberries and add in a little cinnamon to the sugar when macerating.
- 🍋 Lemon Shortcake
- add lemon zest to the shortcake dough and lemon juice to the strawberries.
- 🍫 Chocolate Shortcake
- Add 2 tbsp of cocoa powder to the dough and when assembling top with chocolate sauce and chips
Strawberry Shortcake
Ingredients
For the Strawberries:
- 1 lb fresh strawberries hulled and sliced
- 3 –4 tbsp granulated sugar adjust depending on sweetness of strawberries
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ⅔ cup whole milk plus extra for brushing
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Macerate the Strawberries
- In a medium bowl, toss sliced strawberries with granulated sugar.
- Let sit for at least 30 minutes to release their juices and become sweet and syrupy.
Make the Shortcakes
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Stir in milk and vanilla until just combined (do not overmix).
- Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
- Cut out rounds using a biscuit cutter or glass and place them on the prepared baking sheet.
- Brush tops lightly with a little milk and sprinkle with extra sugar if desired.
- Bake for 12–15 minutes, or until golden brown. Let cool slightly.
Whip the Cream
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble and Serve
- Split the shortcakes in half. Layer the bottom half with strawberries and their juices, top with a generous dollop of whipped cream, and finish with the top half of the biscuit.
- Add extra strawberries and cream on top if you like.
how to serve your strawberry shortcake
Best served fresh and warm, but you can top with:
Mint leaves
Dusting of powdered sugar
Extra strawberries
FAQs
Q: Can I make this recipe with frozen strawberries?
A: Fresh strawberries are always going to be best for a shortcake but if you’re short on time you can use frozen strawberries once thawed. Just make sure to drain off some of the liquid as you don’t want soggy shortcake!
Q: Can I make the shortcakes ahead of time?
A: Absolutely! Bake, then cool them and store in an airtight container for up to 1 day. If you want to eat the shortcake warm, reheat before you assemble them.
Nutritional Information (Approximate)
- Protein: 5g
- Carbs: 45g
- Fats: 20g
We hope that this will become a summer fave for you!
loved this strawberry shortcake? make these next:
- 19 Delicious Pumpkin Recipe ideas
- 15 Best Bonfire Night Party Food and Drink ideas
- Pumpkin Spice Pancakes
- Pumpkin Oatmeal
- Zucchini Lasagna
Looking for more dessert recipe ideas? visit Dessert
This post shows you how to make strawberry shortcake.
