Strawberry shortcake is a timeless classic that brings a taste of summer to your plate, no matter the season! As the sweet, juicy strawberries meet the rich, buttery shortcake and fluffy whipped cream, it feels like a delightful bite of nostalgia. This dessert is perfect for family gatherings, barbecues, or simply treating yourself after a long day. It’s easy to prepare and is guaranteed to impress anyone who bites into it!
Why you’ll love this dish
This recipe is more than just a dessert; it’s a celebration of flavor and texture. Imagine sweet, succulent strawberries soaked in sugar and lemon juice, layered between tender shortcakes and cloud-like whipped cream. Not only is it a crowd-pleaser, but it also comes together quickly, making it perfect for last-minute invitations or a weekend brunch.
"This strawberry shortcake recipe is the best I’ve ever tried! Light, fluffy, and the strawberries are just divine. I can’t wait to make it again!" — Sarah T.
Preparing Strawberry Shortcake
Making strawberry shortcake is a deliciously straightforward process. You start by letting the strawberries soak up the sugar and lemon juice, which enhances their natural sweetness. Meanwhile, the shortcake is mixed and baked until golden brown, and the whipped cream is whipped to perfection. It sounds like a lot, but each step flows smoothly into the next—creating a delightful dessert that’s well worth the effort.
What you’ll need
Gathering the right ingredients is key to success. Here’s what you’ll need:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for the strawberries)
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for the shortcake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Feel free to substitute the heavy cream with coconut cream for a dairy-free option!
