Classic Strawberry Shortcake
Description
Sweet, light, and irresistibly summery, this Strawberry Shortcake recipe is a perfect way to make the most of fresh, juicy berries. With buttery homemade shortcakes, clouds of whipped cream, and a tumble of macerated strawberries, it’s a dessert that feels both rustic and elegant, ideal for sunny afternoons or a special treat after dinner.
Ingredients
For the strawberries:
For the shortcake biscuits:
For the whipped cream:
Instructions
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Prepare the strawberries:
- In a bowl, mix sliced strawberries with sugar and lemon juice.
- Stir gently, cover, and let sit for at least 20 minutes so the juices release.
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Make the shortcakes:
- Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold butter cubes. Using fingertips (or a pastry cutter), rub the butter into the flour until the mixture looks like coarse crumbs.
- Stir in milk and vanilla until just combined—don’t overmix.
- Turn dough onto a lightly floured surface, gently pat into a 2cm thick round.
- Cut into 6 rounds with a biscuit cutter (or slice into squares for rustic style).
- Place on a baking tray lined with parchment. Bake for 12–15 minutes, until golden.
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Whip the cream:
- In a chilled bowl, whip double cream, icing sugar, and vanilla until soft peaks form.
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Assemble:
- Slice warm shortcakes in half horizontally.
- Spoon macerated strawberries and their juices onto the bottom half.
- Add a generous dollop of whipped cream.
- Top with the other half of the shortcake and a few more strawberries.
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Tip: For an extra indulgent twist, drizzle with melted white chocolate or add a layer of strawberry jam before the cream.