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A simple and quick one-bowl strawberry shortcake baked in an 8-inch pan, sliced into wedges, then filled with macerated strawberries and lightly sweetened whipped cream for a tender, flaky dessert.

Ingredients

Scale
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons sugar (for shortcake)
  • 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 (for shortcake)
  • 4 cups strawberries, hulled and sliced
  • 1/3 cup sugar (for strawberries)
  • 1 cup cold heavy whipping cream
  • 1 tablespoon sugar (for whipped cream)
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 400°F (200°C) and line an 8-inch round pan with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, 2 tablespoons sugar, baking powder, and kosher salt until well combined.
  3. Add cold, chunked unsalted butter to the flour mixture. Use fingertips to rub butter into flour until pea-sized crumbs form evenly.
  4. Pour in 3/4 cup heavy cream and 1/2 teaspoon vanilla extract. Stir gently with a rubber spatula just until dough is moistened, then gently knead by hand until no dry spots remain.
  5. Press dough evenly into the prepared pan, bake for 20–25 minutes until top is golden brown and a toothpick inserted comes out clean.
  6. While the shortcake bakes, combine sliced strawberries with 1/3 cup sugar in a bowl. Let sit until syrupy and softened; refrigerate up to 24 hours if desired.
  7. Once cake is cooled and ready to serve, whip 1 cup cold heavy cream in a cold bowl with a mixer on medium speed. When cream starts to thicken, add 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Increase mixer speed to medium-high and whip until soft peaks form.
  8. Slice the baked shortcake into eight wedges. Cut each wedge horizontally in half.
  9. To assemble, place bottom half of a wedge on a plate, spoon macerated strawberries over it, add a generous dollop of whipped cream, then top with the second half of the shortcake.
  10. Serve immediately to enjoy best texture.

Notes

Prep time: 5-10 minutes., Bake time: 20-25 minutes., Total time: Approximately 30-35 minutes., Yield: 8 servings (one 8-inch shortcake, sliced into 8 wedges)., Store components separately in the refrigerator for up to 3 days; assemble just before serving to maintain freshness., Shortcake can be reheated at 350°F for 5-8 minutes to restore crisp edges if softened., For stabilized whipped cream, add softened gelatin or use confectioners’ sugar as needed., Macerate strawberries from 15 minutes to up to 24 hours for juicier topping., Variations include adding lemon zest or almond extract, substituting berries, serving with ice cream instead of whipped cream, or using gluten-free flour blend.

Nutrition

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