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strawberry shortcake


For the Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 2/3 cup milk

  • 1 teaspoon vanilla extract

For the Filling:

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

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

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  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
  3. Add the cold butter pieces to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  4. Pour in the milk and vanilla extract. Stir until the dough just comes together. Be careful not to overmix.
  5. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it to about 1/2-inch thickness.
  6. Use a round biscuit cutter to cut out shortcakes. Place them on a baking sheet lined with parchment paper.
  7. Bake in the preheated oven for 12-15 minutes or until they are golden brown.
  8. While the shortcakes are baking, toss the sliced strawberries with 1/4 cup of sugar. Let them sit and macerate for about 15 minutes.
  9. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Once the shortcakes have cooled slightly, slice them in half horizontally.
  11. To assemble, place a spoonful of macerated strawberries on the bottom half of each shortcake, top with a dollop of whipped cream, and then place the other half of the shortcake on top.
  12. Garnish with additional strawberries and whipped cream if desired.

Enjoy your homemade strawberry shortcake!

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