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Fluffy Strawberry Shortcake Recipe Easy Homemade with Creamy Whipped Cream

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A quick and easy strawberry shortcake featuring fluffy buttery biscuits, macerated fresh strawberries, and light creamy whipped cream. Perfect for any occasion and made with simple pantry staples.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cut into small cubes
  • 2/3 cup (160ml) whole milk, cold
  • 1 large egg, beaten (room temperature)
  • 1 teaspoon vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries by combining sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature for 10-15 minutes to macerate.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and cut into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs with pea-sized bits.
  3. In a small bowl, whisk milk, beaten egg, and vanilla extract. Pour into dry ingredients and stir gently until just combined; dough should be slightly sticky but hold together.
  4. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut out shortcakes using a biscuit cutter or round glass (about 3 inches diameter). Gather scraps and cut more rounds until dough is used.
  5. Place shortcakes on a parchment-lined baking sheet, leaving space between them. Bake at 425°F (220°C) for 15-18 minutes until golden brown and puffed.
  6. Transfer baked shortcakes to a wire rack to cool slightly; serve warm or at room temperature.
  7. Whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until soft peaks form. Avoid overwhipping.
  8. Slice each shortcake horizontally. Spoon macerated strawberries with juices on the bottom half, add whipped cream on top, then cap with the other half. Add extra cream and berries on top if desired.

Notes

Keep butter and milk cold to ensure fluffy biscuits. Do not overmix dough to avoid tough biscuits. Whip cream to soft peaks only to prevent graininess. Assemble shortcakes just before serving to avoid sogginess. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: strawberry shortcake, fluffy biscuits, whipped cream, easy dessert, homemade shortcake, summer dessert, quick dessert

Find it online: https://tessierecipes.com/fluffy-strawberry-shortcake-recipe-easy-homemade-with-creamy-whipped-cream/