Sweet and Springy Strawberry Shortcake
This classic Strawberry Shortcake recipe is perfect for spring and summer gatherings. The buttery, flaky shortcakes are topped with juicy, sweet strawberries and whipped cream for a delicious and refreshing dessert.
Preheat oven to 400°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Turn the dough out onto a floured surface and knead gently.
Roll the dough out to 1/2 inch thickness and cut out six rounds using a biscuit cutter.
Place the rounds on a baking sheet lined with parchment paper.
Bake for 15-20 minutes or until golden brown.
While the shortcakes are baking, mix the sliced strawberries with 2 tablespoons of granulated sugar.
In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
To assemble, cut the shortcakes in half horizontally and top with the strawberries and whipped cream.
Garnish with fresh mint leaves and serve.
Serving Size 1 shortcake
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 27g42%
- Sodium 170mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 28g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe was generated by artificial intelligence and as such, you should take more care when preparing this recipe than normal. We do not guarantee or take liability for the accuracy of its ingredients, instructions, or nutritional information. Please use common sense when cooking this recipe.