Strawberry Shortcake – Blissful, Berry-Fresh Shortcake Delight

Name: Strawberry Shortcake – Blissful, Berry-Fresh Shortcake Delight
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2¾ cups (≈ 345 g) all-purpose flour; ¼ cup (≈ 50 g) granulated sugar; 4 tsp baking powder (or as per recipe scale); ½ tsp baking soda (optional — in some versions) or salt for balance; ½ tsp salt (if using baking powder/soda); ¾ cup (≈ 170 g) unsalted cold butter, cut into small cubes; ¾ cup (or as per recipe) chilled milk / buttermilk / cream (or as your recipe needs); For the Strawberry Filling; 4–6 cups fresh strawberries, hulled & sliced / quartered (depending on size); 2–3 tablespoons granulated sugar (adjust to strawberry sweetness); (Optional) A splash of lemon juice — helps brighten the strawberry flavor; For the Whipped Cream; ~1–1.25 cups (≈ 240–300 ml) heavy whipping cream (chilled); 2–3 tablespoons powdered (confectioners’) sugar (or to taste); ½–1 teaspoon vanilla extract (optional — adds warmth)

Strawberry Shortcake is a classic dessert layering tender buttery shortcake (or biscuit), juicy fresh strawberries, and fluffy whipped cream — a perfect balance of sweet, tart, and creamy. This delightful, easy-to-make treat is ideal for summer, brunches, celebrations, or anytime you crave a light, fruity dessert that tastes as beautiful as it looks.

Nov 26, 2025 - 16:55

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Strawberry Shortcake – Blissful, Berry-Fresh Shortcake Delight

Blissful Bites: Crafting the Ultimate Strawberry Shortcake Delight

Prep Time 20 min

Cook Time 20 min

Serving 6

Difficulty Easy

Strawberry Shortcake is a timeless dessert beloved for its simplicity and fresh, vibrant flavors. It traditionally consists of a light, buttery shortcake or biscuit base, layered with sweet-tart macerated strawberries and crowned with light, airy whipped cream.

What makes this dessert special is the contrast of textures and flavors — the slightly crumbly shortcake, the juicy sweetness of strawberries, and the creamy softness of whipped cream. It celebrates the joy of fresh fruit — particularly strawberries in season — and transforms simple ingredients into a dessert that feels special and festive.

Strawberry Shortcake works brilliantly for summer gatherings, cozy brunches, afternoon tea, or as a light dessert after dinner. It’s elegant yet comforting, easy to make yet delightful to serve.

Ingredients

2¾ cups (≈ 345 g) all-purpose flour
¼ cup (≈ 50 g) granulated sugar
4 tsp baking powder (or as per recipe scale)
½ tsp baking soda (optional — in some versions) or salt for balance
½ tsp salt (if using baking powder/soda)
¾ cup (≈ 170 g) unsalted cold butter, cut into small cubes
¾ cup (or as per recipe) chilled milk / buttermilk / cream (or as your recipe needs)
For the Strawberry Filling
4–6 cups fresh strawberries, hulled & sliced / quartered (depending on size)
2–3 tablespoons granulated sugar (adjust to strawberry sweetness)
(Optional) A splash of lemon juice — helps brighten the strawberry flavor
For the Whipped Cream
~1–1.25 cups (≈ 240–300 ml) heavy whipping cream (chilled)
2–3 tablespoons powdered (confectioners’) sugar (or to taste)
½–1 teaspoon vanilla extract (optional — adds warmth)

Nutritional Information

Calories: ~350–420 kcal per serving (can vary based on portion size, amount of cream/sugar)

Carbohydrates: ~45–55 g (primarily from flour, sugar, strawberries)

Fat: ~15–20 g (from butter and cream)

Protein: ~4–6 g (some from milk/cream)

Sugars: ~20–25 g (natural sugars from strawberries + added sugar)

(Note: Actual nutrition will vary depending on ingredients, portion size, and variations like extra cream or extra fruit.):

Directions

How to Bake & Assemble the Perfect Strawberry Shortcake

Preheat & Prep
- Preheat your oven to ~ 200–220 °C (about 400–425 °F) — or as per your shortcake / biscuit recipe instructions.
- Line a baking sheet with parchment paper or lightly grease it.
Make the Shortcake Biscuits
- In a large bowl, combine flour, sugar, baking powder (and baking soda/salt if using). Mix well.
- Add the chilled, cubed butter. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add chilled milk / buttermilk / cream and mix until dough just comes together. Don’t overmix. Dust a little flour if it’s sticky.
- Turn dough onto a floured surface, gently pat / roll to thickness of ~2–3 cm (or as per recipe), cut into rounds (or as your shape preference).
- Place biscuits on prepared sheet, brush tops with a little cream or melted butter (optional), and sprinkle a little raw sugar for crunch (optional).
- Bake for ~15–20 minutes or until golden-brown and risen. Remove from oven and let cool slightly.
Prepare the Strawberries
- While biscuits bake, wash, hull, and slice or quarter the strawberries. In a bowl, toss strawberries with the sugar (and optional lemon juice) and let them sit — this will draw out juices and create a sweet syrupy berry mixture.
Whip the Cream
- In a chilled bowl, pour the heavy cream. Add powdered sugar and vanilla (if using). Whip on medium-high until soft peaks form — not too stiff; you want light, airy cream.
Assemble the Shortcakes
- Slice each biscuit horizontally (like a burger bun). Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries (with their juice) over it.
- Add a good dollop of whipped cream on top of strawberries. Place the top half of the biscuit over it.
- Finish with more strawberries and a bit more whipped cream on top (optional). Serve immediately for best texture.
Serve & Enjoy
- Serve Strawberry Shortcake fresh — as soon as assembled — so the shortcake stays slightly crisp and cream remains airy. Pair with a cold drink or light coffee/tea for a perfect treat.