Easy Homemade Strawberry Shortcakes Recipe

Name: Easy Homemade Strawberry Shortcakes Recipe
Total time: 1 hr 35 mins
Ingredients: 2 pints fresh strawberries, hulled and thickly sliced; 0.5 cup confectioners' sugar; 2 cups all-purpose flour; 2 tablespoons white sugar; 1 tablespoon baking powder; 0.5 teaspoon sea salt; 6 tablespoons chilled unsalted butter, cut into cubes; 2 cups heavy whipping cream, or as needed - divided; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 2 tablespoons confectioners' sugar for dusting, or to taste - divided; 6 sprigs fresh mint for garnish

This homemade strawberry shortcake recipe offers a delightful twist on traditional versions, creating a light and flavorful dessert ideal for warm weather enjoyment.

Total time1 hr 35 mins
Prep time25 mins
Cook time10 mins
Yield6

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Servings

Instructions

Preheat your oven to 425 degrees F (220 degrees C) for baking the shortcakes.
Gently toss fresh strawberries with ½ cup of confectioners' sugar in a bowl. Let them sit at room temperature for about 1 hour, allowing the juices to release and create a delicious sauce.
In a large bowl, whisk together flour, white sugar, baking powder, and sea salt until thoroughly combined. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add 1 cup of cream, stirring until a soft dough forms. Knead the dough lightly on a floured surface.
Roll the dough out to ½-inch thickness on a floured surface. Use a 3-inch biscuit cutter to cut out six rounds. Place the rounds onto an ungreased baking sheet.
Bake the shortcakes in the preheated oven for 10 to 12 minutes, or until the tops are beautifully golden brown. Let the shortcakes cool on a wire rack.
In a metal or glass bowl, beat the remaining 1 cup of cream with an electric mixer until soft peaks form. Gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover the bowl and refrigerate the whipped cream until serving.
Using a serrated knife, split each shortcake in half horizontally. Place the bottoms on serving plates, spoon about ½ cup of the macerated strawberries and juice over each bottom, and top with ¼ cup of whipped cream. Add the shortcake tops, dust with 1 teaspoon of confectioners' sugar, and garnish with a sprig of fresh mint.

Nutrition

Calories: 643 kcal
Fat Content: 42 g
Fiber Content: 4 g
Sugar Content: 25 g
Sodium Content: 349 mg
Protein Content: 7 g
Cholesterol Content: 139 mg
Carbohydrate Content: 63 g
Saturated Fat Content: 26 g
Unsaturated Fat Content: 0 g