Description
Golden, tender shortcakes paired with vibrant strawberry syrup and silky whipped cream make this a timeless dessert. A 40-minute recipe with minimal effort that feels special enough for celebrations or cozy meals.
Ingredients
2 ¼ cups all-purpose flour
1 tablespoon aluminum-free baking powder
1/4 cup granulated sugar (for shortcakes)
1 ¼ cups granulated sugar (for syrup)
1/2 teaspoon fine sea salt
3 tablespoons cold unsalted butter (42g)
1 cup whole milk (236ml)
1 large egg
2 pounds fresh strawberries (907g), hulled and quartered
1 ½ cups heavy whipping cream (355ml)
1 teaspoon vanilla extract (optional)
Instructions
Preheat oven to 425°F (220°C)
Combine flour, baking powder, 1/4 cup sugar, and salt in a mixing bowl
Cut in cold butter using a pastry blender or cubes until mixture resembles coarse crumbs
Whisk milk and egg together; add to flour mixture until just combined
Turn dough onto a floured surface and knead 4-5 times
Roll dough 1/2-inch thick and cut into circles using a 2.5-inch biscuit cutter
Place on parchment-lined baking sheet with 1-2cm space between
Bake shortcakes 18-20 minutes until golden brown
For syrup: Bring strawberries and 1 ¼ cups sugar to a simmer in a saucepan, stirring until sugar dissolves
Reduce heat, cook 10 minutes until syrupy
Stir in remaining strawberries and let cool
Whip cream with vanilla extract until stiff peaks form
Serve shortcakes topped with cream, strawberry filling, and extra syrup
Notes
Use cold butter for best flaky texture
Whip cream when cold for optimal consistency
Swap milk for coconut milk for a vegan version
Substitute strawberries with peaches, blueberries, or raspberries
Vanilla extract is optional but recommended for enhanced flavor
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with filling and 1/3 cup topping
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg