Description
A simple and refreshing dessert made with fluffy buttery shortcake biscuits, juicy macerated strawberries, and homemade whipped cream—perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk and vanilla, stirring gently until dough comes together.
- Turn onto a floured surface, fold lightly, and pat into a 1-inch thick rectangle. Cut out shortcakes and place on baking sheet.
- Bake 12–15 minutes until golden brown. Cool slightly.
- Toss strawberries with 2 tablespoons sugar and let sit 10 minutes.
- Whip cream with powdered sugar until soft peaks form.
- Slice shortcakes in half, layer with strawberries and whipped cream, then top with the other half and more toppings.
Notes
Do not overmix the dough; keeping the butter cold ensures flakier biscuits. For a dairy-free option, substitute vegan butter and coconut cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (about 250g)
- Calories: 350
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: strawberry shortcake, easy summer dessert, refreshing fruit dessert, homemade strawberry shortcake