Strawberry Shortcake

Strawberry shortcake is a classic dessert made with fluffy shortcakes, sweetened fresh strawberries, and homemade whipped cream—simple, fresh, and perfect for spring and summer treats.

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Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 390kcal

Equipment

Mixing bowls
Whisk
Pastry cutter or fork
Baking sheet
Parchment paper
Measuring cups & spoons
Electric mixer or hand whisk (for the whipped cream)
Serrated knife (for slicing the shortcakes)

Ingredients

Shortcakes

2 ¼ cups 292g all-purpose flour
1 tablespoon 12g aluminum-free baking powder
1/4 cup 50g sugar
1/2 teaspoon 2g fine sea salt
3 tablespoons 42g cold butter, cubed
1 cup 236ml whole milk
1 large egg lightly beaten

Strawberry Filling

2 pounds 907g fresh strawberries, hulled and quartered
1 ¼ cups 250g sugar

Whipped Cream

1 ½ cups 355ml cold heavy whipping cream
1 tablespoon 12g sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prep the Strawberries

In a large bowl, mix the quartered strawberries with sugar. Stir well and let them sit for at least 30 minutes. They’ll release their juices and create a sweet strawberry syrup.

Step 2: Make the Shortcakes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, whisk flour, baking powder, sugar, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
Add milk and the beaten egg. Stir until just combined — don’t overmix.
Drop large spoonfuls of dough onto the baking sheet (you should get 6).
Bake for 12–15 minutes until golden on top. Let cool on a wire rack.

Step 3: Make Whipped Cream

Whip the cold cream, sugar, and vanilla in a chilled bowl until soft peaks form. You can do this with a hand mixer or whisk if you’re feeling strong.

Step 4: Assemble

Split the shortcakes in half. Spoon strawberries with syrup onto the bottom half, add a generous dollop of whipped cream, then cap with the top half of the shortcake. Add more cream and berries on top if you’d like (I always do!).

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