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Delicious strawberry shortcake layered with fresh strawberries and whipped cream

Strawberry Shortcake

A delightful and easy-to-make dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fresh Strawberry Topping
  • 1 batch Fresh Strawberry Topping
For the Shortcake
  • 3 cups all-purpose flour, spooned and leveled
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons baking powder
  • 3/4 cup butter, cold (1 ½ sticks) Use cold butter for flaky texture.
  • 1 large egg, cold
  • 3/4 cup buttermilk, cold Can substitute with regular milk.
  • 1-2 tablespoons buttermilk (cold or ice water) Add as needed while kneading dough.
For the Whipped Cream
  • 2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla

Method
 

Preparation
  1. Make the Fresh Strawberry Topping: Start by preparing the strawberry topping and set it aside to thicken.
  2. Prepare the Shortcake: In a large mixing bowl, combine flour, sugar, salt, and baking powder. Mix the dry ingredients well.
  3. Incorporate Butter: Chop the cold butter into small cubes and add it to the flour mixture, combining until it resembles coarse crumbs.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the cold buttermilk and the egg. Combine this liquid mix into the flour mixture, stirring to form a shaggy dough.
  5. Knead the Dough: Lightly flour your hands and gently knead the dough, adding more liquid as needed until it comes together.
  6. Shape the Dough: Roll it into a rectangle, fold in half and then in quarters, patting out to a thickness of 1 1/4 inches.
  7. Cut the Shortcakes: Use a biscuit cutter to cut out rounds, placing them in a greased pan. Freeze the cut-out dough for extra flakiness if desired.
  8. Bake: Brush the tops with buttermilk or cream and sprinkle with sugar. Bake at 425°F for 18-22 minutes until golden.
  9. Make Whipped Cream: Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Assemble: Layer the fresh strawberries and whipped cream between the shortcake halves.

Notes

Serve in a dessert glass for an elegant touch, pair with vanilla ice cream or a fruity sorbet, or add lemon zest to the whipped cream for extra flavor. Store shortcakes at room temperature for 2 days or freeze for up to 3 months. Whipped cream is best consumed fresh but can be stored in the refrigerator for up to 3 days.