Description
A timeless dessert made from tender vanilla shortcakes, sweet macerated strawberries, and fluffy whipped cream—this homemade strawberry shortcake is the perfect way to celebrate summer’s freshest berries.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for macerating)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin pan or shortcake molds.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Spoon batter evenly into the prepared muffin pan. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- While cakes bake, toss sliced strawberries with 2 tbsp sugar and set aside for at least 15 minutes to release juices.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- To serve, slice cakes in half, spoon strawberries and their juices over the bottom half, top with whipped cream, and cap with the top cake layer. Add more cream and berries on top if desired.
Notes
- Use very ripe strawberries for maximum flavor and juice.
- Chill the mixing bowl and beaters before whipping cream for best results.
- Shortcakes can be made ahead and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
