Description
This Old Fashioned Strawberry Shortcake with Whipped Cream is a classic American dessert perfect for summer. It features tender, buttery shortcakes baked to golden perfection, topped with macerated fresh strawberries and homemade whipped cream, creating a delightful balance of flaky, fruity, and creamy textures.
Ingredients
Scale
Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten for brushing
Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for baking the shortcakes.
- Mix dry ingredients: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until combined.
- Cut in butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Add liquids and form dough: Stir in the whole milk and vanilla extract just until the dough comes together without overmixing.
- Shape and cut shortcakes: Turn the dough onto a floured surface, gently knead a few times, then pat into a 3/4-inch thick circle. Use a biscuit cutter to cut 6 rounds.
- Prepare for baking: Place the shortcakes on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake the shortcakes: Bake in the preheated oven for 12 to 15 minutes or until golden brown. Remove and let cool slightly.
- Macerate strawberries: While the shortcakes bake, combine sliced strawberries with 2 tablespoons of sugar and let sit for at least 15 minutes to release their juices.
- Make whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the shortcakes: Slice each shortcake horizontally. Layer the bottom half with strawberries and whipped cream, then place the top half back on. Add extra berries and cream on top if desired before serving.
Notes
- Shortcakes can be prepared a few hours ahead and kept at room temperature. Assemble just before serving to maintain texture.
- Substitute buttermilk for whole milk to add a richer flavor to the shortcakes.
