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Strawberry Shortcake from Scratch
Strawberry Shortcake from Scratch
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Homemade strawberry shortcake with fresh strawberries and whipped cream - guaranteed to impress!
Ingredients:
  • 4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
  • 0.5 cup white sugar, divided
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup cold unsalted butter
  • 0.66666668653488 cup milk
  • 1 cup heavy cream
  • 0.25 cup confectioners' sugar
Instructions:
  • Combine fresh, juicy strawberries with 1/4 cup of sugar in a bowl. Chill in the refrigerator until the sugar completely dissolves, approximately 30 minutes.
  • Preheat the oven to 400°F (200°C) while you prepare the rest of the recipe.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into 8 pieces and add to the bowl. Use a pastry cutter or 2 knives to blend the butter with the dry ingredients until finely crumbled. Pour in the milk and mix until dough is just combined.
  • On a lightly floured surface, coat dough with flour, fold in half, press down, and push forward with the heel of your hand. Rotate 90 degrees and repeat 12 times. Roll out dough to 1/2- to 3/4-inch thickness. Cut into 4-inch circles using a ring cutter or cookie cutter. Transfer shortcakes onto an ungreased baking sheet.
  • Bake in the oven until beautifully golden, for 12 to 15 minutes. Then, take it out and allow it to cool a bit.
  • In a sizable bowl, whip the heavy cream with an electric mixer until it doubles in volume but remains fluffy. Then, blend in the confectioners' sugar until well mixed.
  • Finish off each shortcake by generously dolloping whipped cream on top and artfully spooning the fresh strawberries over it.

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