Description

A quick and fuss-free strawberry shortcake with tender shortcakes and light, airy whipped cream, perfect for busy weeknights or any occasion.

Ingredients

Scale

1 pound (450g) fresh strawberries
3 tablespoons (38g) granulated sugar, divided
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cut into cubes
3/4 cup (180ml) whole milk or buttermilk
1 cup (240ml) heavy cream, cold
1 teaspoon vanilla extract
Optional: 2 tablespoons (15g) powdered sugar
Optional: splash of lemon juice
Optional: 1 teaspoon lemon zest

Instructions

Step 1: Wash and hull the strawberries, slice into halves or quarters. Toss with 2 tablespoons granulated sugar and optional lemon juice. Let sit at room temperature for 10 minutes to macerate.
Step 2: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, remaining 1 tablespoon sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized bits.
Step 3: Pour in milk or buttermilk and stir just until dough comes together. Do not overmix.
Step 4: Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out rounds using a 2.5-inch biscuit cutter or glass rim. Place on baking sheet. Brush tops with milk or cream and sprinkle with a pinch of sugar.
Step 5: Bake for 12-15 minutes until puffed and golden brown. Cool on a wire rack.
Step 6: While shortcakes bake, whip cold heavy cream with vanilla extract and optional powdered sugar in a chilled bowl using an electric mixer until soft peaks form. Do not overwhip.
Step 7: Slice shortcakes in half horizontally. Spoon macerated strawberries and juices on bottom half, top with whipped cream, then place top half of shortcake. Serve immediately.

Notes

Use cold butter and cold ingredients for flaky shortcakes. Do not overmix dough to avoid toughness. Chill mixing bowl and beaters before whipping cream for best results. Assemble shortcakes just before serving to prevent sogginess. Whipped cream holds shape well but is best fresh. Leftover shortcakes can be stored at room temperature for 24 hours; reheat briefly before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 320
Sugar: 15
Sodium: 220
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 2
Protein: 5

Keywords: strawberry shortcake, whipped cream, easy dessert, quick dessert, weeknight dessert, fluffy whipped cream, shortcake recipe