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Classic strawberry shortcake made with a buttery, flaky biscuit-style shortcake, macerated fresh strawberries, and lightly sweetened whipped cream. Quick and easy to prepare, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 1/3 cup sugar
  • 1 cup cold heavy whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold butter chunks to the flour mixture and rub in with fingers until the mixture resembles pea-sized crumbs.
  4. Pour in heavy cream and vanilla extract; mix with a rubber spatula until the dough just comes together.
  5. Gently knead dough a few times to incorporate any dry flour, then press dough evenly into the prepared pan.
  6. Bake for 20-25 minutes until golden and risen; remove from oven and cool completely.
  7. While shortcake is baking, toss sliced strawberries with sugar in a bowl and let sit for at least 20-30 minutes until juicy and soft. Refrigerate if macerating for over an hour.
  8. Whip cold heavy whipping cream with sugar and vanilla extract to soft peaks using a stand mixer or hand whisk just before serving.
  9. To assemble, slice shortcake into 8 wedges; cut each wedge horizontally in half.
  10. Place bottom half of each wedge on a plate, spoon macerated strawberries over it, then add a generous dollop of whipped cream.
  11. Top with the other half of the shortcake wedge and serve immediately.

Notes

Keep butter and cream cold to ensure flaky texture., Do not overmix or overknead dough to maintain tenderness., Macerate strawberries for at least 20-30 minutes to produce syrupy juice; refrigerate if macerating longer than one hour., Whip cream to soft peaks for smooth texture; stabilize with gelatin if needed for longer hold., Shortcake can be made as one large cake or individual biscuits using the same dough., Add lemon zest for a citrus variation or almond extract for a different flavor., Berries other than strawberries (blueberries, raspberries) can be used following the same method., Store wrapped shortcake at room temperature or refrigerated for up to 3 days; refresh in oven before serving.

Nutrition

Find it online: https://gingerbaking.com/strawberry-shortcake-3/