Name: A Classic Strawberry Shortcake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 1/2 cups all-purpose flour; 1/3 cup sugar; 4 teaspoons baking powder; 1/2 tsp. salt; 1 stick cold butter, diced (1/2 cup); 1/2 to 3/4 cup heavy cream; 1 egg; 1/4 teaspoon vanilla; sparkling sugar (if desired); 1-pint strawberries washed, hulled and halved; 3/4 cup heavy cream, well chilled; 2 tablespoons sugar; 1/2 tsp. vanilla extract

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A simple and delicious classic Strawberry Shortcake recipe that’s buttery and flaky, and perfect for Strawberry Shortcake. It’s a go-to recipe you’ll make all season long!

As soon as the strawberries begin to ripen in the fields near my home, I’m planning this Classic Strawberry Shortcake. It just seems to herald in the warm, long, fun days of summer ahead.

And as June turns toward July, I’m still making Strawberry Shortcake. And will until the last strawberries come off the vine. If you have everbearing strawberries growing in your garden, that just prolongs the pleasure.

As old as time, it seems, is this classic summer dessert. Ever so satisfying and ever so easy.

What to Love About These Strawberry Shortcakes

These strawberry shortcakes are so easy, in fact, I don’t even roll and cut out the shortcake dough.

Much like drop biscuits, these shortcakes are made by dropping spoon-filled mounds of dough onto a prepared baking sheet.

By skipping a couple of steps, I find myself making them more often.

Sweetening the Strawberries

In this recipe, you’ll notice I don’t sweeten the berries. However… be sure and taste the berries if you suspect they are a bit underripe or not sweet enough.

To sweeten the berries, sprinkle about 1 teaspoon of sugar over sliced strawberries and let them macerate, or sit, for about 10 minutes. A little sugar goes a long way.

I rarely sweeten my strawberries because my mother never did. And… her mother didn’t either. I’m not sure about my great-grandmother.

Isn’t it crazy how we follow the traditions of our mothers? Even when it’s as simple as sweetening or not sweetening Strawberry shortcakes.

In this case, the strawberries are sweet enough. And when you top these buttery tender shortcakes with freshly whipped, slightly sweetened cream… it’s all the decadence one needs.

Classic Strawberry Shortcake Ingredients

Baking Ingredients: all-purpose flour, sugar, baking powder, salt, and vanilla extract

Refrigerated: 1/2 cup of cold butter, heavy cream, and 1 egg

Strawberries: 1 pint of strawberries

How to Make Strawberry Shortcakes

The complete instructions are in the recipe below, but this is a summary of the steps needed to make the shortcakes.

Preheat oven to 450°F and line a baking sheet with parchment paper.
In a bowl whisk together the dry ingredients. Then, cut in the butter. You can do this with a pastry cutter, 2 knives, or even your fingertips, which adds extra air to the flour.
Then, in a separate bowl, whisk together the eggs, cream, and vanilla. Make a well in the center of the dry ingredients and mix until incorporated. You will want a dough that can be scooped so adjust the flour and cream accordingly.
Using a large spoon or scoop, drop shortcake dough onto the prepared baking sheet, at least one inch apart. Sprinkling with sparkingly sugar if desired and bake until firm to the touch and golden brown; 10 to 12 minutes.