Description
Indulge in the classic taste of summer with this Creamy Strawberry Shortcake recipe. Flaky, buttery shortcakes layered with sweet, macerated strawberries and freshly whipped cream create a truly unforgettable dessert. Perfect for any occasion!
Ingredients
Scale
- For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup heavy cream
- For the Strawberry Filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- For the Whipped Cream:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Shortcake Dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the heavy cream, mixing until just combined. Do not overmix.
- Cut and Bake the Shortcakes: Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Use a 3-inch biscuit cutter to cut out shortcakes. Place on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, or until golden brown. Let cool on a wire rack.
- Prepare the Strawberry Filling: In a large bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently and let sit for at least 30 minutes to macerate.
- Make the Whipped Cream and Assemble: In a cold bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Do not overwhip. Split each shortcake in half. Spoon macerated strawberries and juice over the bottom half, top with whipped cream, and the top half of the shortcake. Serve immediately.
Notes
- Use cold butter and heavy cream for tender, flaky shortcakes.
- Don’t overmix the dough to avoid tough shortcakes.
- Macerate the strawberries for at least 30 minutes to enhance flavor.
- Whip cream until stiff peaks form, being careful not to overwhip.
- Serve immediately after assembling to prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry shortcake, creamy strawberry shortcake, easy dessert, summer dessert, homemade shortcake, strawberry dessert, shortcake recipe