Homemade Strawberry Shortcake
A delightful dessert featuring light and fluffy shortcake topped with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
For the Strawberries
- 2 cups fresh strawberries Use fresh, ripe strawberries for the best flavor.
- 3 TBSP sugar Sprinkle on strawberries and let stand for 2 hours.
For the Shortcake
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 3 TBSP sugar
- 1/2 cup butter Cut into the dry ingredients until crumbly.
- 3/4 cup milk
For the Whipped Cream
- 1 cup whipped cream Beat until fluffy.
- 1 TBSP powdered sugar Add to whipped cream before beating.
Instructions
Prepare the Strawberries
- Sprinkle strawberries with sugar and let them stand for 2 hours.
Make the Shortcake
- Preheat your oven to 450°F (232°C). Grease the bottom and side of an 8x1 1/2-inch round pan.
- In a bowl, mix the flour, baking powder, salt, and sugar together.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the milk and mix just until combined.
- Spread the mixture in the greased 8-inch square baking pan.
- Bake for 15 to 18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the shortcake cool in the pan, then divide it into 9 pieces.
Make the Whipped Cream
- Beat the whipped cream and powdered sugar together in a bowl until fluffy.
Serve
- Top the shortcake with the strawberries and whipped cream right before serving.
Notes
If you have leftovers, store the shortcake and toppings separately. Keep the shortcake in an airtight container at room temperature for up to 2 days. The strawberries and whipped cream can be stored in the fridge for up to 3 days. Just assemble right before serving for the best texture. Consider adding mint leaves for garnish.