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
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 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.
- 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.
- 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.
- 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.
- Bake the shortcakes in the preheated oven for 12-15 minutes or until they are golden brown.
- 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.
- 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.
- 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.