Classic Strawberry Shortcake
A delightful dessert featuring layers of fluffy shortcake, sweet macerated strawberries, and rich whipped cream, perfect for summer gatherings.
Ingredients
For the strawberries
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar (for strawberries)
For the shortcake
- 3 cups all-purpose flour
- 3 tbsp granulated sugar (for shortcake)
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 - 1 1/2 cups half & half (or whole milk) Substitute with plant-based milk for dairy-free option.
- 6 tbsp unsalted butter, cold and cubed Ensure butter is cold for light shortcakes.
- Raw sugar optional for sprinkling
For the whipped cream
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- In a medium bowl, toss the quartered strawberries with 1/3 cup of granulated sugar and set aside.
- In a large bowl, combine the flour, 3 tbsp of sugar, baking powder, and salt.
- Cut in the cubed butter until the mixture resembles coarse crumbs.
- Gradually add half-and-half (or milk) to the flour mixture, stirring until a dough forms.
Baking the Shortcakes
- Turn the dough onto a floured surface and knead gently. Pat it into a 1-inch thick round.
- Cut into rounds, place on the prepared baking sheet, and sprinkle with raw sugar if desired.
- Bake for 12-15 minutes until golden and fluffy.
Making the Whipped Cream
- In a mixing bowl, beat the heavy cream with vanilla and almond extract until soft peaks form.
- Gradually add the powdered sugar while whipping to combine.
Assembly
- Slice the baked shortcakes in half, layer with the macerated strawberries and whipped cream, then cap with the top half.
Notes
For the fluffiest shortcakes, keep butter cold and avoid overmixing the dough. Store leftovers in an airtight container at room temperature for up to two days, or freeze for up to two months. Whipped cream is best made fresh.