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Old Fashioned Strawberry Shortcake Easy Recipe

Old Fashioned Strawberry Shortcake Easy Recipe

A classic summer dessert featuring shortcake biscuits, macerated strawberries, and whipped cream, perfect for indulging in the summer months.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 shortcakes
Calories 485 kcal

Equipment

  • oven
  • baking tray
  • parchment paper
  • mixing bowls
  • whisk

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.125 teaspoon baking soda

Wet Ingredients

  • 5 tablespoons unsalted butter chilled and diced
  • 6 tablespoons whole milk
  • 1.25 teaspoons white vinegar

Toppings

  • 1 teaspoon sugar for topping
  • 1 pound fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar for strawberries
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar for whipped cream

Instructions
 

Baking Shortcakes

  • Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
  • In a small bowl, mix the milk and vinegar and let it sit for 10 minutes to curdle.
  • In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt.
  • Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  • Pour in the curdled milk and gently mix until a shaggy dough forms.
  • Divide the dough into 4 portions, shape into rounds, and place on the baking tray. Sprinkle with sugar.
  • Bake for 12–15 minutes until golden brown, then cool completely.

Preparing Strawberries and Cream

  • In a bowl, combine sliced strawberries and sugar, then let sit for 10–15 minutes to release juices.
  • Whip the heavy cream with sugar until soft peaks form.

Assembling Shortcakes

  • Slice each shortcake in half, layer with strawberries and whipped cream, then top with the other half and more filling. Serve immediately.

Notes

Use ripe, in-season strawberries for the best flavor. Keep butter cold to ensure flaky shortcakes. Do not overmix the dough to avoid dense texture. Shortcakes can be made ahead and stored for 2–3 days. Frozen strawberries can be used if thawed and macerated properly.

Nutrition

Serving: 1shortcakeCalories: 485kcalCarbohydrates: 52gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 75mgSodium: 220mgFiber: 3gSugar: 24g
Keyword Easy Recipe, Old Fashioned Strawberry Shortcake, shortcake, strawberries, Summer Dessert, whipped cream
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