Strawberry Shortcake

Ingredients

For the Strawberries

• 4 cups sliced strawberries
• 1/4 cup sugar
• 1 teaspoon lemon juice

For the Shortcakes

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup sugar
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 3/4 cup milk

For Serving

• 1 1/2 cups whipped cream
• Extra strawberries

Substitutions

• Use buttermilk in place of milk for a slightly tangier, more tender shortcake.
• Replace up to half of the strawberries with raspberries or sliced peaches while keeping the total fruit amount close to 4 cups.
• Use a firm plant-based butter in the shortcake dough and a dairy-free whipped topping when needed.

Instructions

Step 1: Prepare the Strawberries

Mix sliced strawberries with sugar and lemon juice. Let them sit for 20 minutes.

Step 4: Bake

Bake at 220°C (425°F) for 12–15 minutes until golden.

Step 6: Assemble

Split shortcakes and layer with strawberries and whipped cream.

How to Store Leftovers

Cool Strawberry Shortcake completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Strawberry Shortcake at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Extra macerated berries
• Whipped cream
• Vanilla ice cream
• Coffee or tea

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions