Classic Strawberry Shortcake
A timeless dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream.
Servings: 8 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and texture for the shortcake.
- 2 teaspoons Baking powder Leavening agent for fluffy texture.
- 1/2 cup Granulated sugar Sweetens the shortcake and enhances strawberry flavor.
- 1/4 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1/2 cup Unsalted butter Cold butter creates a flaky texture.
- 3/4 cup Milk Adds moisture and richness.
Filling and Topping
- 4 cups Fresh strawberries Hulled and sliced, the star of the dish.
- 1 cup Heavy whipping cream For topping, adds rich texture.
- 2 tablespoons Powdered sugar Sweetens the whipped cream.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine flour, baking powder, granulated sugar, and salt. Whisk until well mixed.
- Cut cold butter into small cubes and add to the flour mixture. Mix until it resembles coarse crumbs.
- Gradually pour in milk, stirring gently until the dough just comes together.
- Transfer dough to a floured surface and pat into a rectangle about 1-inch thick. Cut into 6-8 squares or rounds.
- Place shortcakes on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
- While baking, combine strawberries with granulated sugar in a bowl and let sit for 15-20 minutes.
- In another bowl, whip heavy cream with powdered sugar until soft peaks form.
- Once shortcakes are baked, cool slightly on a wire rack.
- Assemble by slicing each shortcake in half, adding strawberries and syrup, then topping with whipped cream.
- Serve immediately for the best flavor and texture.
Notes
Store leftovers separately to maintain freshness. Assemble just before serving.