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Simple Strawberry Shortcake

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A delightful strawberry shortcake with warm, flaky biscuits and sweet macerated strawberries.

Ingredients

Scale
  • 2 cups fresh strawberries, sliced
  • 1/4 cup sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1/4 cup sugar (for shortcake)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Whipped cream for serving

Instructions

  1. Macerate the Strawberries: In a bowl, mix sliced strawberries with 1/4 cup sugar and let them sit to release juices.
  2. Preheat the Oven: Preheat the oven to 425°F (220°C).
  3. Prepare the Shortcake Dry Ingredients: In another bowl, combine flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in the Butter: Using a pastry cutter, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  5. Combine Wet Ingredients: Stir in the heavy cream and vanilla extract until just combined.
  6. Shape the Dough: Turn the dough onto a floured surface, knead gently, and pat into a circle about 1 inch thick.
  7. Cut into Rounds: Using a biscuit cutter, cut into rounds and place them on a baking sheet.
  8. Bake to Golden Perfection: Bake for 12-15 minutes until golden.
  9. Cool and Assemble: Allow the shortcakes to cool slightly, then slice in half, fill with strawberries, and top with whipped cream.

Notes

Use the freshest strawberries for the best flavor. Don’t overwork the dough to keep it light and fluffy.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/strawberry-shortcake-2/

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