Description
Delight your Easter celebrations with this simple yet elegant Strawberry Shortcake recipe. Fresh strawberries and fluffy biscuits make it the perfect spring dessert. This homemade strawberry shortcake is easy to make and guaranteed to impress your family and friends. A sweet and delightful way to end your Easter dinner!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup heavy cream, plus more for brushing
- 2 pints fresh strawberries, hulled and sliced
- 1/2 cup powdered sugar
- 1 cup heavy cream, for whipping
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Wash, hull, and slice the strawberries. Toss with powdered sugar and let them macerate.
- Make the Shortcake Dough: Whisk together flour, sugar, baking powder, and salt. Cut in cold butter until it resembles coarse crumbs. Mix in heavy cream until just combined.
- Whip the Cream: Whip heavy cream with vanilla extract until stiff peaks form.
- Bake the Shortcakes: Preheat oven to 400°F (200°C). Drop spoonfuls of dough onto a parchment-lined baking sheet. Brush with heavy cream. Bake for 15-20 minutes until golden brown.
- Assemble the Strawberry Shortcake: Split shortcakes, spoon strawberries and juice over the bottom half, top with whipped cream, and add the top half. Dust with powdered sugar if desired.
Notes
- For a richer flavor, use buttermilk instead of heavy cream in the shortcake dough.
- Add a touch of lemon zest to the shortcake dough for a bright, citrusy flavor.
- Substitute the strawberries with other seasonal fruits like blueberries, raspberries, or peaches.
- If you don’t have time to make homemade whipped cream, use store-bought whipped cream or whipped topping.
- Make mini shortcakes by using a smaller cutter or spoon for the dough.
- For a vegan version, use plant-based butter and cream alternatives.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 420 Kcal
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Strawberry Shortcake, Easter Dessert, Homemade Dessert, Easy Dessert, Spring Dessert, Strawberry Recipe, Shortcake Recipe, Easter Recipe