Homemade Strawberry Shortcake

Name: Homemade Strawberry Shortcake
Prep time: 45 min
Cook time: 15 min
Yield: 10 serving
Ingredients: 5 to 6 cups freshly sliced strawberries; 3 Tablespoons granulated sugar; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 2 Tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/2 cup salted butter; 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

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Prep Time
45 mins
Cook Time
45 mins
Servings
10
Course
Dessert, Snacks, Cake, Others
Cuisine
American, International

Homemade Strawberry Shortcake

Iris Warren

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Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

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Ingredients

Servings

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

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Instructions

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!