Dessert: United States – Classic Strawberry Shortcake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (250 g) all-purpose flour
2 tbsp (30 ml) granulated sugar, plus 2 tbsp (30 ml) for strawberries
1 tbsp (15 ml) baking powder
1 / 2 tsp (2.5 ml) salt
1 / 2 cup (115 g) cold unsalted butter, cubed
2 / 3 cup (160 ml) milk or buttermilk
1 lb (450 g) strawberries, hulled and sliced
1 cup (240 ml) whipping cream
1 / 2 tsp (2.5 ml) vanilla extract

Show original ingredient measurements

2 cups (250 g) all-purpose flour
2 tbsp granulated sugar, plus 2 tbsp for strawberries
1 tbsp baking powder
1 / 2 tsp salt
1 / 2 cup (115 g) cold unsalted butter, cubed
2 / 3 cup (160 ml) milk or buttermilk
1 lb (450 g) strawberries, hulled and sliced
1 cup (240 ml) whipping cream
1 / 2 tsp vanilla extract

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 425°F (220°C). In a bowl, mix flour, 2 tbsp (30 ml) sugar, baking powder, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs; stir in milk just until dough forms. Pat to 1-inch (2.54 cm) thickness and cut rounds.
3. Bake 12–15 minutes until golden; cool slightly and split horizontally.
4. Toss strawberries with 2 tbsp (30 ml) sugar and let sit 15–20 minutes.
5. Whip the whipping cream with vanilla to soft peaks.
6. Assemble: bottom biscuit, spoon strawberries, top with whipped cream, place biscuit top and serve.

1. Preheat oven to 425°F (220°C). In a bowl, mix flour, 2 tbsp sugar, baking powder, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs; stir in milk just until dough forms. Pat to 1-inch thickness and cut rounds.
3. Bake 12–15 minutes until golden; cool slightly and split horizontally.
4. Toss strawberries with 2 tbsp sugar and let sit 15–20 minutes.
5. Whip the whipping cream with vanilla to soft peaks.
6. Assemble: bottom biscuit, spoon strawberries, top with whipped cream, place biscuit top and serve.