This from-scratch strawberry shortcake recipe, with sweet, juicy berries, tender cakes, and whipped cream, is the perfect balance of flavors and textures.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
557 Calories
Recipe Instructions
Step 1
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Step 2
Combine strawberries and ¼ cup sugar in a bowl. Refrigerate until sugar has dissolved, about 30 minutes.
Step 3
Combine flour, remaining ¼ cup sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces; add to the bowl and cut into flour mixture with a pastry cutter or 2 knives until finely crumbled. Stir in milk until dough just comes together.
Step 4
Transfer dough to a lightly floured surface; turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times.
Step 5
Roll dough out to ½- to ¾-inch thickness; cut into 4-inch circles with a ring or cookie cutter. Place shortcakes on an ungreased baking sheet.
Step 6
Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool slightly.
Step 7
Meanwhile, beat heavy cream in a large bowl with an electric mixer until increased in volume but still soft; mix in confectioners' sugar to combine.
Step 8
Top each shortcake with whipped cream; spoon strawberries on top.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 cup heavy cream
4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
