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Tasty classic strawberry shortcake

Updated: Apr 9

The quintessential taste of summer.

By: HomeFindss kitchen


Strawberry Shortcake
Strawberry Shortcake


For the Shortcakes:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into small pieces

  • 2/3 cup milk

  • 1 teaspoon vanilla extract

For the Strawberries:

  • 1 1/2 pounds fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar (adjust according to the sweetness of strawberries)

  • 1 tablespoon lemon juice

For the Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

Servings: 6-8


  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

  4. In a separate small bowl, mix the milk and vanilla extract. Pour this mixture into the flour mixture and stir until just combined. Be careful not to overmix.

  5. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.

  6. Using a biscuit cutter or a glass, cut out circles of dough and place them onto the prepared baking sheet, leaving a little space between each one.

  7. Bake the shortcakes for 12-15 minutes or until they are golden brown. Remove them from the oven and let them cool slightly on a wire rack.

  8. While the shortcakes are cooling, prepare the strawberries. In a mixing bowl, combine the sliced strawberries with sugar and lemon juice. Toss gently to coat the strawberries and let them sit for about 15-20 minutes to macerate.

  9. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  10. To assemble the strawberry shortcakes, split each shortcake in half horizontally. Spoon some of the macerated strawberries onto the bottom half of each shortcake, then top with a dollop of whipped cream. Place the other half of the shortcake on top.

  11. Optionally, you can garnish with additional strawberries and a sprig of mint. Serve immediately and enjoy!

Cooking tip

This recipe makes about 6-8 servings, depending on the size of your shortcakes. Adjust the quantities as needed based on your preferences.



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