Classic Strawberry Shortcake Recipe

Name: Classic Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound strawberries hulled; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 3 cups all-purpose flour; 3 1/2 teaspoons double acting baking powder; 1 1/2 teaspoons salt; 4 granulated sugar tablespooons; 8 tablespoons unsalted butter cut into small pieces; 1 1/4 cups heavy cream; 1 tablespoon softened butter; cinnamon sugar optional; 2 tablespoons sugar

Servings: persons

1 pound strawberries hulled
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons double acting baking powder
1 1/2 teaspoons salt
4 granulated sugar tablespooons
8 tablespoons unsalted butter cut into small pieces
1 1/4 cups heavy cream
1 tablespoon softened butter
cinnamon sugar optional
2 tablespoons sugar

1
Slice strawberries and mix with both sugar and vanilla extract. Refrigerate for 15-30 minutes.
2
Preheat oven to 400 degrees. Grease or cover a large baking sheet with parchment paper. Sift the flour, baking powder, salt, and sugar into a large bowl. Add the butter and with your fingers rub the ingredients together until they turn into coarse, separate pieces. Stir in the heavy cream with a wooden spoon and mix until a soft dough is formed.
3
Turn dough out onto a lightly floured board and knead it just 1 minute. Divide the dough, making 4 portions. Divide the 4 portions, making one of each of the portions a little larger than the other. Roll the larger portions into rounds 1/2 inch thick and place them on a cookie sheet. Spread the 1 tablespoon of softened butter on top. Roll the second piece of dough into rounds a little less than 1/2 inch thick and roll sides and top in cinnamon sugar (if using). Place them on top of the larger pieces. Bake on the middle shelf of the preheated oven for 20 minutes or until firm.
4
Remove the top layers of the cakes and spread strawberries on the bottom layer. Dollop whip cream on top and replace top layer. Add more whipped cream and strawberries on top layer.

1297

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound strawberries hulled, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 3 cups all-purpose flour, and more.

Yes, Classic Strawberry Shortcake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Strawberry Shortcake

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