Strawberry Short Cake
Servings: 6 | Time: 45 minutes
When strawberry season hits, there’s no better way to celebrate than with a classic strawberry shortcake. And while it’s tempting to grab store-bought cake or biscuits, making your own shortcakes from scratch is surprisingly simple—and the results are absolutely worth it.
Homemade shortcakes come together quickly with just a few pantry staples like flour, butter, sugar, and milk. You don’t need a mixer or any fancy equipment—just a bowl, a spoon, and a few minutes of hands-on time. The key is keeping the butter cold and mixing gently, which gives you a soft, tender crumb with just the right amount of crisp on the edges.
The beauty of homemade shortcakes is how well they soak up the sweet strawberry juices while still holding their shape. They’re buttery, lightly sweet, and the perfect base for juicy berries and a generous dollop of whipped cream. Unlike sponge cake or store-bought options, homemade shortcakes are rustic and flavorful enough to stand on their own.
So the next time you’re craving strawberry shortcake, skip the shortcuts. A fresh, warm shortcake topped with ripe strawberries and whipped cream is a little bite of summer—and once you’ve made it yourself, you may never go back.
Directions
Preheat the oven to 375°F.
Add dry ingredients into a large bowl and mix.
Cut the cubed butter into tiny pieces.
Then cut the butter into the flour until it resembles wet sand.
Gradually stir in the milk to make a soft dough.
On a lightly floured surface roll out the dough to a ½-inch-thick round and use cookie cutters or a knife to make desired shapes.
Place on an ungreased cookie sheet lined with parchment paper and bake until lightly golden brown, about 10-12 minutes.
Remove from the oven, let cool and cut in half.
Top with macerated strawberries and whipped cream.
Sift powdered sugar over top.
Macerated berries- 2 cups fresh strawberries, 1/2 cup blueberries, ½ cup blackberries, zest of 1 lemon and 2 tablespoons sugar.
Chantilly cream- 1 cup whipping cream, ½ -teaspoon vanilla extract and ¼ cup powder sugar, Mix until stiff peaks.
Ingredients
2 ¼ cups all-purpose flour
¼ cup sugar
2 teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter
½- ¾ cup milk
