Fluffy homemade shortcakes layered with sweet macerated strawberries and fresh whipped cream for a timeless dessert that's simple, comforting, and always a crowd-pleaser.
⏱ Time: 30 minutes
🍽 Servings: 6
⭐ Difficulty: Easy
Ingredients
Strawberries
- 1 pound fresh strawberries, sliced
- 2–3 tablespoons granulated sugar
Shortcakes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup milk
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, combine the sliced strawberries and sugar. Stir to coat and let them sit while you prepare the shortcakes.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk just until a soft dough forms, being careful not to overmix.
- Drop the dough into 6 equal mounds onto a parchment-lined baking sheet.
- Bake for 12–15 minutes, or until the tops are lightly golden. Allow the shortcakes to cool slightly.
- In a separate bowl, beat the heavy cream, sugar, and vanilla until soft peaks form.
- Slice each shortcake in half. Spoon strawberries and their juices over the bottom half, add whipped cream, then place the top half over the filling. Serve immediately.
Quick Notes
- The strawberries will naturally create a sweet syrup as they sit.
- Store-bought whipped cream or biscuits work well for a quicker version.
- Add a squeeze of fresh lemon juice to the strawberries for a brighter flavor.
- Leftover shortcakes can be stored in an airtight container for up to 2 days.
- Assemble just before serving for the best texture.
