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The best strawberry shortcake starts with fresh, ripe strawberries. You need about 2 cups of strawberries, hulled and sliced. Add 1/4 cup of sugar to the strawberries. This will help bring out their sweet juices.

Strawberry Shortcake

Indulge in the sweetness of summer with this easy strawberry shortcake recipe guide! Learn how to make fluffy shortcakes from scratch using fresh strawberries, cream, and just a few key ingredients. This delightful dessert can easily be customized to fit any occasion, including vegan and gluten-free options. Ready to impress family and friends? Click through to explore the full recipe and discover tips for creating the perfect strawberry shortcake!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for strawberries)

2 cups all-purpose flour

1/4 cup granulated sugar (for cake)

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 large egg

1 cup heavy cream, chilled

1 teaspoon vanilla extract

1 tablespoon milk (for brushing)

Instructions
 

In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss to coat and let them sit for about 30 minutes until they release their juices.

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

      In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.

        Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

          In a small bowl, whisk together the egg and heavy cream with the vanilla extract until well combined.

            Pour the wet mixture into the flour mixture and gently stir until just combined, being careful not to overmix.

              Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.

                Using a round biscuit cutter, cut out circles from the dough and place them onto the prepared baking sheet. Brush the tops with a little milk for a golden finish.

                  Bake for about 12-15 minutes, until the shortcakes are lightly golden. Remove from the oven and let them cool slightly.

                    To assemble, slice the shortcakes in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each shortcake.

                      Top with a dollop of whipped cream (made from the remaining heavy cream, whipped until soft peaks form) and place the top half back on.

                        Serve immediately, garnished with extra strawberries and a sprinkle of powdered sugar if desired.

                          Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                            - Presentation Tips: Stack the shortcakes on a beautiful platter, drizzle with extra strawberry juice, and add mint leaves for a pop of color.