Classic Strawberry Shortcake Recipe
This classic strawberry shortcake features tender, buttery shortcakes layered with juicy macerated strawberries and light, fluffy whipped cream. A refreshing and timeless dessert perfect for spring and summer gatherings.
Equipment
- mixing bowls
- baking sheet
- parchment paper
- hand mixer or stand mixer
- knife
- whisk
Ingredients
- 2 1/2 cups self-rising flour
- 1/4 cup granulated sugar (plus extra for sprinkling)
- 1/2 cup unsalted butter, browned and cooled
- 2/3 cup milk
- 2 tbsp heavy cream (for brushing)
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tbsp granulated sugar (for whipped cream)
- 1 tsp vanilla extract
Instructions
- Hull and slice the strawberries, then combine with sugar in a bowl. Let sit for at least 30 minutes to release juices.
- Preheat oven to 425°F (220°C). Brown the butter until golden and let cool slightly. In a bowl, mix flour and sugar, then add milk and butter to form a soft dough. Shape into a 1-inch thick rectangle and cut into 8 pieces. Brush with cream and sprinkle sugar.
- Bake the shortcakes for 15–18 minutes until golden brown. Remove from oven and cool slightly.
- In a chilled bowl, whip heavy cream, sugar, and vanilla until soft peaks form.
- Slice each shortcake in half, layer with strawberries and whipped cream, then top with the other half. Add extra toppings if desired and serve immediately.
Notes
For best results, use ripe fresh strawberries and chill your bowl before whipping cream. Browned butter enhances flavor, but regular melted butter works too. Assemble just before serving to prevent soggy shortcakes.
Nutrition
Calories: 310kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 45mgCalcium: 120mgIron: 1.2mg
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