Strawberry Shortcake (From Scratch)
Lightly sweetened strawberries layered over warm, buttery shortcake and topped with soft whipped cream.. an effortless classic done right.
Ingredients:
For the strawberries:
1 lb fresh strawberries, hulled and sliced
1/4 cup sugar
1 tsp lemon juice (optional, but brightens the flavor)For the shortcakes (biscuits):
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (1 stick) cold unsalted butter, cubed
2/3 cup whole milk (or buttermilk for richer flavor)
1 tsp vanilla extract (optional)For the whipped cream:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions:Instructions1. Prep the strawberriesIn a bowl, combine sliced strawberries, sugar, and lemon juice.Stir gently and let sit for at least 30 minutes.They’ll soften and create that classic syrup.2. Make the shortcakesPreheat oven to 425°F.In a large bowl, mix flour, sugar, baking powder, and salt.Cut in cold butter using a pastry cutter (or your hands) until it resembles coarse crumbs.Add milk (and vanilla if using) and mix just until combined.Turn dough onto a floured surface, gently pat to about 1-inch thick.Cut into rounds and place on a baking sheet.Bake 12–15 minutes until golden.3. Whip the creamBeat heavy cream, powdered sugar, and vanilla until soft peaks form.4. AssembleSlice a shortcake in half.Spoon strawberries (and juice) over the bottom half.Add a generous layer of whipped cream.Top with the other half and finish with more berries and cream.
Tools I UseSome simple kitchen tools make this recipe even easier to prepare.
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