Homemade Strawberry Shortcake Classic (Printable Version)
Flaky biscuits, sweet strawberries, and airy whipped cream unite in this timeless homemade dessert.
# What You'll Need:
→ Shortcake Biscuits
01 -
250 g all-purpose flour
02 -
50 g granulated sugar
03 -
15 g baking powder
04 -
2 g salt
05 -
115 g cold unsalted butter, cubed
06 -
160 ml whole milk
07 -
5 ml vanilla extract
08 -
1 egg, beaten (for egg wash, optional)
09 -
Coarse sugar for topping (optional)
→ Strawberry Filling
10 -
450 g fresh strawberries, hulled and sliced
11 -
25–35 g granulated sugar (for macerating)
→ Whipped Cream
12 -
240 ml heavy whipping cream
13 -
15 g powdered sugar
14 -
5 ml vanilla extract
# Steps To Follow:
01 -
Combine sliced strawberries and granulated sugar in a mixing bowl. Set aside for 30 minutes to draw out juices and create a syrup.
02 -
Preheat oven to 220°C. Line a baking tray with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut in using fingertips or a pastry cutter until the texture is coarse and crumbly.
03 -
Pour in milk and vanilla extract, mixing until just combined. Transfer dough to a lightly floured surface and gently pat into a 2.5 cm thick round. Cut into rounds with a biscuit cutter. Arrange on baking tray, brush tops with beaten egg, and sprinkle with coarse sugar if desired. Bake for 12–15 minutes until golden brown. Cool slightly on a wire rack.
04 -
Beat heavy whipping cream, powdered sugar, and vanilla extract with a whisk or electric mixer until soft peaks form. Keep chilled until ready to serve.
05 -
Halve each shortcake horizontally. Spoon macerated strawberries onto the lower half, add a generous dollop of whipped cream, then place the top half over. Finish with additional berries and cream as desired.
# Notes and Tips:
01 -
For best results, handle shortcake dough minimally to ensure a tender crumb.