Description
A delicious and classic homemade strawberry shortcake made with tender biscuits, sweet strawberries, and fluffy whipped cream.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined.
- Drop spoonfuls of dough onto the baking sheet and gently shape into rounds.
- Bake for 12-15 minutes or until golden brown. Let cool completely.
- Meanwhile, mix sliced strawberries with sugar and let sit for 15-20 minutes until juicy.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To assemble, split shortcakes in half, layer with strawberries and whipped cream, then top with the other half.
- Serve immediately and enjoy!
Notes
- Use cold butter for flakier shortcakes.
- Adjust sugar according to the sweetness of your strawberries.
- Shortcakes can be made ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg