Description
This easy homemade strawberry shortcake features sweet, flaky biscuits layered with juicy strawberries and fresh whipped cream. It’s a classic summer dessert that’s simple to make and incredibly delicious.
Ingredients
- 1 pound (454g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (for strawberries)
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar (for biscuits)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) cold whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon heavy cream (for brushing tops)
- Coarse sugar for sprinkling (optional)
- 1 cup (240ml) heavy cream (for whipped cream)
- 2 tablespoons (15g) granulated sugar (for whipped cream)
- 1/2 teaspoon pure vanilla extract (for whipped cream)
Instructions
- Mix the sliced strawberries with 1/4 cup sugar and set aside for at least 30 minutes to macerate.
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Whisk the flour, 1/4 cup sugar, baking powder, and salt together in a large bowl.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add milk and vanilla extract; mix until combined but do not overwork the dough.
- Turn the dough out onto a lightly floured surface and gently flatten into a 3/4-inch thick rectangle. Fold it over once or twice, then flatten again.
- Cut into rounds using a biscuit cutter and place on the prepared baking sheet.
- Brush tops with heavy cream and sprinkle with coarse sugar, if using.
- Bake for 15–18 minutes until golden brown. Remove and let cool.
- Make the whipped cream: Beat heavy cream, sugar, and vanilla extract together until medium peaks form.
- Slice biscuits in half. Layer with strawberries and whipped cream, then top with the other half of the biscuit. Serve immediately.
Notes
- Make ahead: Biscuits can be baked 1 day in advance and stored at room temperature.
- Strawberries can macerate in the fridge up to a day in advance.
- Whipped cream is best fresh but can be made a few hours ahead and refrigerated.
- Try with other berries or stone fruits for variety.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 340
- Sugar: 16g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
