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Classic Strawberry Shortcake

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A delightful dessert celebrating summer with juicy strawberries, fluffy whipped cream, and tender biscuits.

Ingredients

Scale
  • 2 cups strawberries, hulled and sliced
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream for topping

Instructions

  1. Macerate the strawberries in a bowl with sugar. Set aside to macerate for 30 minutes.
  2. Preheat the oven to 425°F (220°C).
  3. Mix in another bowl, the flour, baking powder, and salt. Cut in the butter until coarse crumbs form.
  4. Stir in heavy cream and vanilla extract until just combined.
  5. Knead the dough gently on a floured surface, roll out to 1-inch thickness, and cut into rounds.
  6. Bake for 12-15 minutes or until golden.
  7. Allow cakes to cool, then slice in half.
  8. Layer strawberries and whipped cream between the cake layers.
  9. Serve with additional strawberries and whipped cream on top.

Notes

For the best flavor, use ripe, in-season strawberries. You can freeze cut-out rounds of biscuits for later use.

Nutrition

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