Easy Strawberry Shortcake
Looking for a quick and easy dessert? Try this delicious recipe for easy strawberry shortcake! With just a few simple ingredients and minimal prep time, you can enjoy the classic combination of fluffy cake, sweet strawberries, and whipped cream in no time. Perfect for a summer treat or anytime you're in the mood for something sweet and satisfying.
Servings: 6 servings
Calories: 526kcal
Equipment
- Large Mixing Bowl
Ingredients
- 2 cups flour
- ⅓ cup sugar divided
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whipping cream Add 1-2 teaspoon if needed
- 1 lb strawberries hulled and quartered
- ¼ cup confectioners sugar
Whipped Cream
- 3 tablespoon confectioners sugar
- 1 cup whipping cream or whipped cream
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 F. Grease baking sheet.
- Sift flour into a mixing bowl.
- Add ¼ cup of the sugar (Reserve remaining sugar for sprinkling) baking powder, and salt. Stir well.
- Gradually add the cream in, tossing with a fork until clumps form.
- Gather clumps together; but do not knead the dough. Dough should be slightly crumbly, but if not sticking together, add another 1-2 teaspoon of whipping cream.
- Shape the dough into a 6-inch log. Cut into 6 (1 inch) slices and place the slices on the prepared baking sheet.
- Sprinkle with the remaining sugar.
- Bake for 12-15 minutes or until light golden brown. Leave to cool on a wire rack.
- Meanwhile, puree a quarter of the strawberries with the confectioners' sugar. Stir in the remaining strawberries. Cover and chill until ready to serve.
- Gently slice each shortcake in half. Put whipping cream and strawberry filling on bottom and replace top.
Whipped Cream
- Just before serving, whip the cream, sugar, and vanilla until soft peaks form.
Video
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Notes
- Storing: A I don't recommend saving the leftovers if you've already assembled the shortcakes as they won't keep well. To store, keep them separate and store in airtight containers. The shortcakes can be stored at room temperature with the strawberries and whipped cream in the fridge. Stored separately they will keep for 3 days.
- Texture of the Dough. The dough for the shortcakes is very crumbly. However, if your dough is falling apart so much so that it will shape into a log, then add one teaspoon more whipping cream. The addition of a little moisture will make it stick. I live in a very dry climate and this was necessary for me. If you live in a humid area, this might not be the case. First follow the recipe, then adapt slightly as needed.
- Size of the Rolled Dough. When I say make a 6-inch log, I mean six inches! Grab out that ruler to see where you are at. Six inches in length will give you just the right length to cut six rounds. Once these bake they will be just the right size to cut in half--any thinner and they might crumble to pieces.
- Use Ripe Strawberries. Choose ripe and sweet strawberries for the best flavor.
- Slicing the Strawberries. Make sure to slice the strawberries evenly so they are easy to layer.
Nutrition
Serving: 1g | Calories: 526kcal | Carbohydrates: 60g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 173mg | Potassium: 237mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1175IU | Vitamin C: 45mg | Calcium: 100mg | Iron: 2mg