Classic Strawberry Shortcake

This Strawberry Shortcake is a classic dessert that combines the sweetness of ripe strawberries with a light, buttery shortcake and creamy whipped cream. It’s perfect for any occasion, especially during strawberry season.

Cook time: 45 minutes

Servings: 8

Ingredients

• 1 pound strawberries hulled and sliced
• 0.25 cup granulated sugar
• 1 tablespoon lemon juice optional, for extra brightness
• 0 parchment paper
• 2 cups all-purpose flour
• 0.25 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter cold and cubed
• 0.75 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 0 all-purpose flour for dusting
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 0 strawberry topping
• 0 whipped cream

Instructions

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using). Toss gently and let sit for at least 30 minutes, or until the strawberries are juicy and have released some of their liquid.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. In a separate 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.
6. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Cut into squares or use a round cutter to cut out shortcakes.
7. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Allow the shortcakes to cool slightly before serving.
8. In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whisk with an electric mixer or by hand until soft peaks form.
9. Split each shortcake in half horizontally. Spoon a generous amount of the strawberry topping over the bottom half of each shortcake. Top with a dollop of whipped cream. Place the top half of the shortcake on the whipped cream. Add a little more whipped cream and a few extra strawberries on top, if desired. Enjoy!