Homemade Strawberry Shortcake – Sweet & Buttery!

Discover the joy of making a sweet and buttery strawberry shortcake with this simple, delicious recipe perfect for summer gatherings. Enjoy the tender, flaky biscuits paired with ripe strawberries and a dollop of whipped cream for a delightful treat. This classic dessert brings nostalgia and flavor to any event, from picnics to birthday parties. Follow the easy steps to create an unforgettable dessert and celebrate the season's freshest flavors.

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Ingredients

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/4 cup granulated sugar (for the shortcakes)

3/4 cup whole milk, cold

1 teaspoon pure vanilla extract

Whipped cream (for serving)

Fresh mint leaves (for garnish, optional)

Instructions

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently to coat and let them sit for about 30 minutes to macerate. This will release their natural juices, creating a sweet syrup.

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Make the Shortcake Dough: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.

Combine Wet Ingredients: In a separate bowl, mix together the cold milk and vanilla extract.

Form the Dough: Pour the milk mixture into the flour mixture and stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Shape the Shortcakes: Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter (or even a glass), cut out shortcakes and place them on the prepared baking sheet. Gather any scraps, knead gently, and cut out more rounds.

Bake the Shortcakes: Bake in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and allow them to cool slightly on a wire rack.

Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a dollop of whipped cream. Place the top half back on and add a bit more whipped cream and a few strawberry slices on top if desired.

Garnish and Serve: Optionally, garnish with fresh mint leaves for an extra touch. Serve immediately to enjoy the beautiful layers of sweet strawberries, buttery shortcake, and fluffy cream!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6