Description
Homemade Strawberry Shortcake features tender, fluffy shortcakes topped with juicy macerated strawberries and sweetened whipped cream. This classic dessert is easy to prepare and perfect for any occasion, blending fresh fruit with delicious baked biscuits for a crowd-pleasing treat.
Ingredients
Scale
Strawberries
- 5 to 6 cups freshly sliced strawberries
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1/2 cup salted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare Strawberries: In a large bowl, combine the sliced strawberries, granulated sugar, and vanilla extract. Cover the bowl and refrigerate for at least 30 minutes or up to several hours to allow the strawberries to release their juices and become sweetened.
- Make Sweetened Whipped Cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until thickened with stiff peaks. Cover and chill in the refrigerator until ready to serve. Do not prepare too far in advance to prevent the whipped cream from becoming liquidy.
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃). Grease 10 cups of a muffin tin and set aside.
- Cream Butter and Sugar: Using an electric hand mixer, cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy, about 2 minutes.
- Add Wet Ingredients: Add buttermilk, eggs, and vanilla extract to the creamed butter mixture. Beat on low speed until combined, being careful not to overmix.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine and sift the ingredients.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry mixture into the wet ingredients, beating just until no dry lumps remain. Do not overmix to maintain a tender texture.
- Fill Muffin Cups and Bake: Divide the batter evenly among the 10 prepared muffin cups. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Shortcakes: Allow the baked shortcakes to sit in the pan for 10 minutes to cool slightly before carefully removing them from the pan.
- Assemble and Serve: Place each shortcake on a plate and top generously with the macerated strawberries, their juice, and a dollop of sweetened whipped cream. Enjoy immediately for best freshness.
Notes
- For juicier strawberries, let them macerate longer in the fridge.
- Do not overwhip the cream or it may turn into butter.
- Prepare whipped cream closer to serving time to maintain the best texture.
- Don’t overmix the shortcake batter to keep the biscuits tender.
- Shortcakes can be stored in an airtight container at room temperature for a day but are best enjoyed fresh.
