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Strawberry Shortcake Dessert

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Strawberry Shortcake Dessert is a delightful layered treat that brings together sweet, juicy strawberries, fluffy whipped cream, and tender cake or biscuits. It’s a classic, refreshing dessert perfect for spring and summer occasions.

Ingredients

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for macerating strawberries)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for shortcake)
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup milk or cream
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar (optional, for whipped cream)
  • 1/2 tsp vanilla extract (for whipped cream)

Instructions

  1. In a bowl, mix sliced strawberries with 1/4 cup granulated sugar. Let sit for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and 1/4 cup sugar.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Stir in milk and vanilla extract just until a soft dough forms. Do not overmix.
  5. Drop dough onto a baking sheet to make individual shortcakes or press into a greased 8-inch baking dish.
  6. Bake for 12–15 minutes or until golden brown. Let cool slightly.
  7. Meanwhile, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
  8. To assemble, split shortcakes or cut slices from cake base. Layer with macerated strawberries and whipped cream. Repeat for layers, and top with more cream and strawberries.
  9. Serve immediately for best results.

Notes

Use biscuit dough for a rustic version or pound/angel food cake for variety.Make ahead by preparing components separately and assembling just before serving.Add mixed berries for a colorful twist.To keep the dessert from getting soggy, drain excess strawberry juice before assembling.Shortcakes can be frozen for longer storage and reheated before serving.

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