Best Strawberry Shortcake
A warm summer dessert with flaky, tender cakes and juicy macerated strawberries, perfect for any occasion.
Ingredients
For the shortcakes
- 2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1/4 cup granulated sugar Adjust to taste.
- 1 tablespoon baking powder Ensure freshness for best results.
- 1/2 teaspoon salt Enhances flavor.
- 1/2 cup unsalted butter (cold and cubed) Use high-quality butter for best texture.
- 1 cup heavy cream Or half-and-half for a lighter version.
For the strawberry topping
- 2 cups fresh strawberries (hulled and sliced) Choose ripe strawberries for the best flavor.
- 1/4 cup powdered sugar Adjust according to sweetness preference.
- 1 teaspoon vanilla extract Enhances flavor of strawberries.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream until just combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out the dough to about 1-inch thickness and cut into rounds.
- Place on a baking sheet and bake for 15–20 minutes until golden.
Topping
- While the cakes cool, mix strawberries with powdered sugar and vanilla.
- Let them sit for 10-20 minutes to macerate and release juices.
- Assemble the shortcakes by splitting them in half and adding strawberries and whipped cream.
Notes
Store assembled shortcakes for up to 24 hours, but for longer freshness, store components separately. For freezing, freeze cooled shortcakes and assemble later for best texture.