Name: Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 6 cups fresh strawberries; ⅓ cup white sugar; 2 ¼ cups all-purpose flour; ¼ cup white sugar; 1 tablespoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, cold and cut into ½-inch pieces; 1 large egg, lightly beaten; ¾ cup half-and-half; 2 teaspoons vanilla extract, divided; 1 ½ cups heavy cream; ¼ cup powdered sugar

Ingredients

6 cups fresh strawberries

⅓ cup white sugar

2 ¼ cups all-purpose flour

¼ cup white sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup cold unsalted butter, cut into ½-inch pieces

1 large egg, lightly beaten

¾ cup half-and-half

2 teaspoons vanilla extract, divided

1 ½ cups whipped heavy cream

¼ cup powdered sugar

Instructions

Step 1: Preheat the oven to 425°F (220°C). Grease an 8-inch cake pan with butter and lightly dust it with flour.

Step 2: Slice the strawberries and toss them with ⅓ cup of white sugar. Set aside to macerate.

Step 3: In a medium bowl, combine flour, ¼ cup white sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or two knives until the mixture looks like coarse crumbs.

Step 4: Make a well in the center of the dry ingredients. Add the beaten egg, half-and-half, and 1 teaspoon vanilla extract. Stir gently until just combined, being careful not to overmix.

Step 5: Spoon the batter evenly into the prepared cake pan and bake for about 18 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool in the pan for 10 minutes, then flip onto a clean surface.

Step 6: While the cake cools, beat the heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form. Set aside.

Step 7: Carefully cut the cooled cake horizontally into two layers. Drain the strawberries, reserving any juice. Brush the juice over the bottom cake layer.

Step 8: Arrange half of the drained strawberries over the bottom layer, then spread half of the whipped cream evenly on top.

Step 9: Place the top cake layer over the whipped cream. Finish by topping with the remaining strawberries and whipped cream.

Step 10: Serve immediately and enjoy the fresh, creamy flavors of your homemade strawberry shortcake.

Tips & Variations

Use slightly underripe strawberries for better sweetness after macerating with sugar.

For a lighter cake, substitute half-and-half with whole milk or cream.

Add a splash of lemon juice to the strawberries for a bright, tangy contrast.

Try using powdered sugar in the strawberry mixture for a finer sweetness that dissolves quickly.

Storage

Strawberry shortcake is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day. Avoid assembling the cake until ready to serve to prevent the cake from becoming soggy. Leftover layers can be wrapped separately and refrigerated for up to 2 days. When ready, reassemble with fresh whipped cream and strawberries.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries tend to release more water and can make the cake soggy. If using frozen, thaw and drain them well before tossing with sugar, and consider reducing the amount of juice you brush on the cake.

How do I know when the shortcake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with only a few moist crumbs. The top should be golden brown and spring back slightly when pressed.