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Strawberry Shortcake
Mirha Pretty

Irresistible Strawberry Shortcake

A classic homemade strawberry shortcake made with tender buttery biscuits, juicy fresh strawberries, and fluffy whipped cream.Light, sweet, and perfect for spring and summer gatherings.Simple pantry ingredients come together for a beautiful layered dessert.Fresh, creamy, and bursting with real strawberry flavor in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter cold, cubed
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries sliced
  • ¼ cup granulated sugar for strawberries
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix sliced strawberries with sugar and lemon juice and let sit for 30 minutes.
  3. Combine flour, baking powder, sugar, and salt in a bowl.
  4. Cut cold butter into dry ingredients until crumbly.
  5. Stir in milk and vanilla until dough forms.
  6. Shape dough into 6 rounds and place on baking sheet.
  7. Bake for 15 minutes until golden brown.
  8. Let shortcakes cool slightly then slice in half.
  9. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  10. Spoon strawberries and juices over bottom halves.
  11. Add whipped cream and place tops over filling.
  12. Finish with extra strawberries and cream if desired.

Notes

• Use ripe strawberries for the best sweetness and flavor.
• Keep butter very cold for flaky, tender shortcakes.
• Do not overmix dough to avoid a dense texture.
• Assemble just before serving to prevent soggy layers.
• Store leftovers in the refrigerator for up to 1 day.

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