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Classic Shortcake Recipe for Fresh Strawberry Delight
Maya Bennett

Classic Shortcake Recipe for Fresh Strawberry Delight

Light-as-air biscuits paired with sweet strawberry syrup and cloud-like whipped cream. A quick, easy American dessert perfect for summer picnics or refreshingly tender bites. No pork or alcohol involved.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 tbsp baking powder
  • ¼ cup sugar (reducible to 3 tbsp)
  • ½ tsp sea salt
  • 3 tbsp cold butter (chilled 10 minutes first)
  • 1 cup milk (use coconut milk if vegan)
  • 1 egg (use 2 egg whites if egg-free)
  • 2 lbs strawberries
  • 1 ¼ cups sugar (or maple syrup)
  • 1 ½ cups heavy cream (cold for 1 hour)
  • 1 tbsp sugar (or non-dairy alternative)
  • 1 tsp vanilla

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Whisk flour, baking powder, sugar, and salt. Cut cold butter into ¼-inch cubes; blend with flour until crumbly.
  3. Add egg and milk until dough is damp. Portion dough into ½-cup mounds spaced 2½ inches apart on the sheet. Smooth tops with wet fingers.
  4. Bake for 17 minutes. Rotate sheet and test with a toothpick—should be golden and springy. Cool thoroughly.
  5. Whip cream separately. Store shortcakes in an airtight container for up to 24 hours.

Notes

Chill the bowl for syrup to speed cooling. Substitute gluten-free flour blend for a gluten-free version. Use vegan alternatives like coconut milk and non-dairy cream.