Strawberry Shortcake Recipe: Fresh and Indulgent
Classic Strawberry Shortcake with biscuits, strawberries, and whipped cream.
Ingredients
- Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ¾ cup whole milk
- 1 tsp vanilla extract
- Strawberries:
- 1 lb fresh strawberries sliced
- ¼ cup granulated sugar
- 1 tsp lemon juice
- Whipped Cream:
- 1 cup heavy cream chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: Mint leaves extra strawberries
- Suggested Pairings: Iced tea lemonade
Instructions
- Preheat oven to 425°F; mix flour, sugar, baking powder, and salt. Cut in butter; add milk, vanilla. Roll, cut into 8 rounds, and bake 10–12 minutes.
- Toss strawberries with sugar, lemon juice; let sit 15 minutes. Taste and adjust the sweetness.
- Whisk cream, sugar, and vanilla to soft peaks.
- Split shortcakes, layer with strawberries, and cream on a white ceramic plate.
- Garnish with mint; serve with lemonade.
Notes
- Use cold butter for flaky shortcakes.
- Store shortcakes for 2 days or freeze for 1 month.
- Try gluten-free or vegan variations.
- Pair with ice cream.