Springtime bliss: classic Strawberry Shortcake recipe

Springtime bliss: classic Strawberry Shortcake recipe

Spring in the United States is a time of renewal, warmer days, and fresh, vibrant flavors. One dessert that perfectly captures the essence of the season is Strawberry Shortcake—a light, buttery biscuit layered with sweet, juicy strawberries and pillowy whipped cream. Simple yet elegant, this classic treat is a staple at spring gatherings, from backyard picnics to Easter celebrations.

The history of Strawberry Shortcake dates back to the 19th century, when “shortcake” referred to a crisp, crumbly biscuit made with butter or lard. Over time, it evolved into the tender, cake-like dessert we love today. Traditionally enjoyed during peak strawberry season, it has become a beloved symbol of springtime indulgence.

Ingredients

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar

For the shortcakes:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• 2/3 cup whole milk

• 1 teaspoon pure vanilla extract

For the whipped cream (or just buy it!!!):

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon pure vanilla extract

Instructions

Prepare the strawberries:

In a medium bowl, mix the sliced strawberries with sugar. Stir well and let them sit for at least 30 minutes to release their natural juices.

Make the shortcakes:

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.

• Add the cold butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

• In a small bowl, combine the milk and vanilla extract, then pour it into the dry ingredients, stirring until just combined.

• Turn the dough out onto a floured surface and gently pat it into a 3/4-inch thick rectangle. Cut out 6 biscuits using a 2.5-inch round cutter.

• Place the biscuits on the baking sheet and bake for 12-15 minutes until golden brown. Let them cool slightly.

Whip the cream:

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the shortcakes:

Slice each shortcake in half. Place the bottom half on a plate, top with a spoonful of strawberries and whipped cream, then add the top half. Finish with more strawberries and a final dollop of whipped cream.

For an extra touch, sprinkle with powdered sugar or garnish with fresh mint leaves. Serve immediately and enjoy the fresh, fruity flavors of spring!

Why You’ll Love This Cake

Okay, let’s be real—Strawberry Shortcake is basically the ultimate spring glow-up in dessert form. You’ve got this buttery, slightly crispy biscuit (kinda like a fancy, golden-brown cloud) holding together the juiciest, sweetest strawberries and a huge, fluffy swirl of whipped cream. It’s refreshing but still totally indulgent, which means you can have an extra slice without that “oops, I overdid it” feeling.

The best part? It’s super customizable! Add a little lemon zest for some zing, drizzle honey over the berries, or even swap out the whipped cream for vanilla ice cream if you’re feeling extra. Whether you’re sharing it at a picnic, impressing your family, or just making it for yourself (because why not?), this cake is pure springtime happiness on a plate. 🌸🍓✨