Description
A timeless American dessert featuring golden-baked shortcake layers, fresh strawberries drizzled with syrup, and fluffy whipped cream. Perfect for summer gatherings or a nostalgic homemade treat.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup caster sugar
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup cold butter, cubed
1 cup heavy cream (20-25%)
1 cup whole milk
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled and sliced
1/4 cup sugar for topping
1 tablespoon lemon juice
2 cups whipped cream, optional
Non-dairy alternatives available for vegan options
Instructions
Preheat oven to 400°F (200°C). Grease a 9×9-inch baking dish.
Sift flour, baking powder, sugar, and salt into a large bowl.
Add cold cubed butter and cut into dry ingredients until it resembles coarse crumbs.
In a separate bowl, whisk heavy cream, milk, and vanilla extract until combined.
Gradually add wet ingredients to flour mixture, stirring gently until just combined.
Spread dough into prepared baking dish and bake for 20-25 minutes or until golden and firm.
In a bowl, toss sliced strawberries with 1/4 cup sugar and lemon juice. Let sit 10 minutes.
Assemble: Slice shortcake, top with strawberries, whipped cream (if using), and additional syrup.
Notes
Use spelt or whole wheat flour for a whole grain option.
Ensure baking powder is fresh for proper rise.
Replace butter with halal-certified or plant-based alternatives as needed.
Non-dairy whipped cream or coconut cream can be used for vegan versions.
Store assembled desserts in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake stack
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg