This strawberry shortcake pairs shortcake rounds made with chilled butter with sliced strawberries that sit in sugar to release their juices, plus whipped cream. Assemble it just before serving.

Table of Contents

Ingredients for Strawberry Shortcake:

For the Shortcake:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
2/3 cup whole milk
1 large egg

For the Strawberry Filling:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tbsp lemon juice (optional, for extra flavor)

For the Whipped Cream:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Step-by-Step Recipe for Strawberry Shortcake:

Step 1: Prepare the Strawberries

In a large bowl, combine sliced strawberries, granulated sugar, and lemon juice.
Mix well and let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.

Step 2: Make the Shortcake

Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the chilled butter to the dry ingredients and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together milk and egg. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Cut into rounds using a biscuit cutter.
Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Let cool.

Step 3: Whip the Cream

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 4: Assemble the Strawberry Shortcake

Slice the cooled shortcakes in half horizontally.
Place the bottom half on a plate, spoon a generous amount of strawberries and their juices over it, and top with whipped cream.
Place the top half of the shortcake over the whipped cream and garnish with additional strawberries and a dollop of cream.

Nutritional Information for Strawberry Shortcake

The following breakdown is for a single serving (1 shortcake with strawberries and cream):

Calories: 320
Protein: 4g
Fat: 18g
- Saturated Fat: 11g
Carbohydrates: 38g
- Sugars: 20g
Fiber: 2g
Sodium: 250mg

Tips for the Perfect Strawberry Shortcake

Use fresh, ripe strawberries: The flavour of the dessert depends on the quality of the strawberries.
Chill the whipped cream bowl: This helps achieve fluffy, stable whipped cream.
Serve immediately: Assemble the shortcake just before serving to prevent it from becoming soggy.

Happy Baking!

Frequently Asked Questions

How long should the strawberries sit?

Let the strawberries sit with the sugar and lemon juice for at least 30 minutes so they release their juices.

How do I keep the shortcake from getting soggy?

Assemble the shortcake just before serving to prevent it from becoming soggy.

How do I get fluffy whipped cream?

Use a chilled bowl and beat the cream with powdered sugar and vanilla until soft peaks form.

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Strawberry Shortcake Recipe