Description
This Homemade Strawberry Shortcake recipe features tender, buttery shortcakes topped with juicy, sweetened strawberries and freshly whipped cream. Perfect for a delightful dessert, it combines fresh seasonal strawberries macerated with sugar and vanilla, fluffy whipped cream, and homemade shortcakes baked to golden perfection. Ideal for gatherings or a special treat, this classic Southern dessert offers a harmonious balance of flavors and textures.
Ingredients
Scale
Strawberries
- 5 to 6 cups freshly sliced strawberries
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1/2 cup salted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (180 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare Strawberries: In a large bowl, combine the freshly sliced strawberries, granulated sugar, and vanilla extract. Cover the bowl and refrigerate for at least 30 minutes or up to several hours to allow the strawberries to release their juices and become beautifully sweetened.
- Make Sweetened Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together using an electric mixer until thickened and stiff peaks form. Cover and refrigerate until ready to serve, but avoid making too far in advance to prevent it from becoming liquidy.
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 350℉ (175℃). Grease 10 cups in a muffin tin for the shortcakes and set aside.
- Cream Butter and Sugar: Using an electric hand mixer, cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the creamed butter mixture. Beat on low speed just until combined to avoid overmixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, beating just until combined and no dry lumps remain. Be careful not to over mix.
- Fill Muffin Cups: Divide the batter evenly among the 10 prepared muffin cups in the muffin tin.
- Bake Shortcakes: Bake for 15 minutes or until a toothpick inserted into the center of a shortcake comes out clean. Let them cool in the pan for 10 minutes, then carefully remove from the pan to cool slightly before serving.
- Assemble the Strawberry Shortcakes: Place each warm shortcake on a serving plate. Top generously with the macerated strawberries and their juice, then add a dollop of the sweetened whipped cream. Serve immediately and enjoy the classic dessert.
Notes
- For the best flavor, use fresh, ripe strawberries.
- Macerating the strawberries releases their natural juices and intensifies the sweetness.
- Do not overmix the batter to keep the shortcakes tender and light.
- Whipped cream is best made shortly before serving to maintain its texture.
- If you prefer, you can substitute buttermilk with regular milk plus a teaspoon of vinegar or lemon juice.
