Description
A classic strawberry shortcake recipe featuring fresh strawberries and a simple, delicious shortcake base. Perfect for a summer dessert.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar, plus more for dusting
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Sweetened whipped cream, for serving
Instructions
- In a medium bowl, toss the sliced strawberries with 2 tablespoons of sugar. Let them sit for at least 15 minutes to macerate.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness.
- Cut out shortcakes using a biscuit cutter or knife. Place them on the prepared baking sheet.
- Dust the tops of the shortcakes with a little extra sugar.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Let the shortcakes cool slightly on the baking sheet.
- To serve, split each shortcake horizontally. Top with sweetened whipped cream and the macerated strawberries.
Notes
- For best results, use fresh, ripe strawberries.
- Do not overmix the dough; overmixing can result in tough shortcakes.
- You can make the shortcakes ahead of time and store them in an airtight container at room temperature. Assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American