Classic Strawberry Shortcake Recipe

Classic Strawberry Shortcake Recipe:




For the Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Strawberries:

  • 4 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (adjust to taste)
  • Whipped cream for serving


  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix the milk and vanilla extract. Gradually pour the milk mixture into the flour mixture, stirring until the dough comes together. Be careful not to overmix.
  5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a 1-inch thickness.
  6. Using a round biscuit cutter (about 2.5 inches in diameter), cut out shortcakes from the dough. Place them on a baking sheet lined with parchment paper, leaving a little space between each shortcake.
  7. Bake the shortcakes in the preheated oven for 12-15 minutes or until they are golden brown.
  8. While the shortcakes are baking, prepare the strawberries. In a bowl, toss the sliced strawberries with the sugar. Let them sit at room temperature for about 15-20 minutes to macerate and release their juices.
  9. Once the shortcakes have cooled slightly, slice them in half horizontally. Spoon a generous amount of strawberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and then place the other half of the shortcake on top.
  10. Serve immediately and enjoy!

Note: You can also add a touch of extra sweetness by brushing the tops of the shortcakes with melted butter and sprinkling them with a little sugar before baking.


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