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To make the best strawberry shortcake, you need fresh strawberries. Use about 1 pound of ripe strawberries. Remove the green tops and slice them. Mix them with 3 tablespoons of granulated sugar. This will help draw out their sweet juice.

Easy Strawberry Shortcake

Whip up a delightful dessert with this easy strawberry shortcake recipe! Perfect for everyone, from beginner bakers to pros, this guide walks you through simple steps to create a delicious treat with fresh strawberries and fluffy shortcakes. Plus, discover tips for storage and variations for vegan or gluten-free options. Click through to explore the full recipe and impress your family and friends with this classic dessert!
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Ingredients
  

1 pound fresh strawberries, hulled and sliced

3 tablespoons granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, melted

3/4 cup milk

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh mint leaves for garnish (optional)

Instructions
 

Begin by preparing the strawberries. In a medium bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15-20 minutes to release their juices.

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

      In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

        In a separate bowl, mix the melted butter, milk, and vanilla extract until well combined.

          Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

            On a floured surface, turn out the dough and gently knead it a couple of times until smooth. Pat it into a rectangle about 1-inch thick.

              Use a round cutter (or glass) to cut out shortcakes from the dough and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

                While the shortcakes are baking, whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form.

                  Once the shortcakes are cool enough to handle, slice them in half horizontally.

                    To assemble, place the bottom half of a shortcake onto a plate, spoon on some of the strawberry mixture (including juices), and add a dollop of whipped cream. Top with the other half and repeat for each serving.

                      Garnish with mint leaves for an extra touch if desired.

                        Prep Time: 20 mins | Total Time: 40 mins | Servings: 6