Strawberry Shortcake

ByEasy Recipes

Brief Description

A classic dessert featuring sweet strawberries, fluffy whipped cream, and tender shortcakes.

Ingredients

For the shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 large egg, beaten

For the strawberries:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar

For the whipped cream:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Step-by-Step Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Add the milk and stir until just combined. Do not overmix.
  4. Drop 8 mounds of dough onto the prepared baking sheet. Brush the tops with the beaten egg.
  5. Bake for 12-15 minutes, or until the shortcakes are golden brown. Cool on a wire rack.

For the strawberries: 6. In a medium bowl, combine the sliced strawberries and granulated sugar. Let sit for at least 30 minutes to macerate.

For the whipped cream: 7. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

To assemble: 8. Slice the shortcakes in half horizontally. Spoon the macerated strawberries over the bottom halves, followed by a dollop of whipped cream. Place the top halves on top and serve immediately.

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Chill Time: 30 minutes for strawberries

Servings

Serves 8

Chef’s Notes

For extra flavor, add a splash of balsamic vinegar to the strawberries. The shortcakes can be made a day ahead and stored in an airtight container.

Additional Tips

Use cold butter and do not overmix the dough to ensure tender shortcakes.