Strawberry Shortcake Recipe

Strawberry Shortcake Recipe


— 1 lb fresh strawberries
— 1/4 cup granulated sugar
— 2 cups all-purpose flour
— 2 tsp baking powder
— 1/4 tsp salt
— 6 tbsp unsalted butter, cold and cubed
— 2/3 cup whole milk
— Whipped cream, for serving


1. Preheat oven to 425°F. Slice the strawberries and toss them with 1/4 cup of granulated sugar. Let them sit for 15 minutes while you prep the shortcake.

2. In a mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.

3. Cut in the 6 tablespoons of cold butter into the flour mixture until the mixture resembles a coarse meal.

4. Pour in the 2/3 cup of whole milk and mix with a wooden spoon just until combined. Don’t overmix!

5. Turn the dough out onto a floured surface and knead gently a few times to bring everything together.

6. Pat the dough into a circle about 3/4-inch thick and cut into 6 wedges.

7. Place the wedges onto a baking tray lined with parchment paper.

8. Brush the tops with a little extra milk and sprinkle with a little extra sugar.

9. Bake for 15-18 minutes or until golden brown.

10. Let the shortcakes cool on a wire rack for a few minutes.

11. Once cooled, split the shortcakes in half.

12. Spoon some of the macerated strawberries onto the bottom half of the shortcake.

13. Top with a dollop of whipped cream and then the top half of the shortcake.

14. Serve and enjoy!

Note: You can also use leftover shortcake as a base for different types of desserts that involve fruit and whipped cream.

Article rating
1 Star2 Stars3 Stars4 Stars5 Stars
Related articles
Leave a comment below