Homemade Strawberry Shortcake
Classic strawberry shortcake with layers of fluffy cake, whipped cream, and fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups strawberries, sliced
- 1/4 cup sugar
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 3/4 cup milk
Instructions
- Macerate the strawberries by combining them with sugar and setting aside for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Mix the flour, baking powder, and salt together in a large bowl. Cut in the butter until it resembles coarse crumbs.
- Whisk the egg and milk together in another bowl. Gradually add this mixture to the flour mixture to form a soft dough.
- Roll out the dough on a floured surface to about 1/2 inch thick and cut into circles. Place on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble by slicing the cakes in half and layering with whipped cream and macerated strawberries. Serve immediately.
Notes
For a flavor twist, add almond extract to the whipped cream or use different berries.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 15g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
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