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Judy John

Strawberries Strawberry Shortcake Recipe

This strawberry shortcake combines fresh berries, soft layers, and light cream for a classic, balanced dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Base
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cubed
  • 1/3 cup milk
Strawberry Filling
  • 2 cups fresh strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Cream Layer
  • 1 cup whipped cream

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Whisk
  • Knife
  • Cooling Rack

Method
 

  1. Preheat oven and prepare baking sheet for even baking.
  2. Mix flour, sugar, baking powder, and salt until combined.
  3. Cut butter into mixture until crumbly texture forms.
  4. Add milk and mix gently to create soft dough.
  5. Shape dough and place on tray with space between pieces.
  6. Bake until golden with soft centers and light crisp edges.
  7. Mix strawberries with sugar and lemon juice. Let juices release.
  8. Slice shortcakes and layer with strawberries and whipped cream.
  9. Serve immediately for best texture and flavor balance.

Notes

For softer texture, avoid overmixing dough. Bake longer for crispier edges if desired. Freeze baked shortcakes separately, not assembled. Customize with flavored cream or added fruits. Store components separately in refrigerator and assemble fresh to maintain texture and prevent sogginess.