Easy Strawberry Shortcake Recipe

A white plate with a strawberry shortcake, 2 partially-visible strawberries on the side and a navy blue tea towel in the background.

5 from 1 vote

This Easy Strawberry Shortcake Recipe is the ultimate summer treat made from scratch with very little effort, but maximum flavours. With a golden crumbly texture, silky and luscious cream and fresh juicy strawberries, no other dessert goes so well with a nice cup of tea. A great afternoon tea party dessert to enjoy all summer long.

Prep Time45

Cook Time15

Total Time1

Course: Dessert

Cuisine: English

Servings: portions

Calories: 393kcal

Author: Daniela Apostol

Ingredients

150 ml double cream ( heavy cream - 5 oz)
80 g unsalted butter, cubed ( ⅓ cup)
270 g plain flour ( 2 ¼ cup )
2 teaspoon baking powder
60 g caster sugar ( ½ cup)
1 teaspoon vanilla extract

To serve

300 ml cream ( 10 oz, double cream / heavy cream / whipping cream)
2 tablespoon sugar
300 g fresh strawberries ( 2 cups)

Metric - US Customary

Instructions

Preheat the oven to 200 degrees Celsius ( 390 degrees Fahrenheit).
Sift the flour in a large mixing bowl, add the butter cut into cubes, and rub the flour and butter together to get a mixture that resembles breadcrumbs.
Add the sugar and baking powder, and mix well.
Pour over the cream, add the vanilla extract and knead everything into a dough.
Flour the work surface, and use a rolling pin to roll out the dough to a 2.5 cm / 1 inch thickness, then use a 10 cm /4 inch cookie cutter to cut out 9 rounds, reworking the dough as needed.
Transfer them onto a baking tray, leaving plenty of room around them to rise.
Bake for 12 minutes or until golden, then remove from the tray the oven and let the shortcakes cool down completely.
Wash, remove the stems and slice the strawberries, then toss the sugar over them and mix well.
Set the aside until needed.
Use a sharp knife to halve the shortcakes, then beat the remaining cream until it forms stiff peaks.
Spoon or pipe the cream onto half on the shortcakes, then add slices of strawberries and top with the other half of the shortcakes.
Enjoy!

Video

Notes

Store the shortcakes in an airtight container, and they should last well at room temperature for 2-3 days.
I would recommend whipping the cream jsut before serving, as fresh cream doesn't last very long in the fridge, it get a yellowish colour, which doesn't look quite appealing.
You can slices and strawberries and toss them with sugar in advance, that will give them plenty of time to release their juices, which can use used as a strawberry syup to glaze the shortcakes.

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