Strawberry Shortcake

Simple ingredients like flour, butter and buttermilk combine for this classic dessert. This is a truly stellar strawberry shortcake recipe.

Course Dessert

Cuisine American

Keyword strawberry shortcake, strawberry shortcake dessert

Prep Time 20

Cook Time 15

Servings

Calories 293kcal

Slice the strawberries. Stir in two tablespoons of sugar and lime juice. Allow them to rest at room temperature to release their natural juices.
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
In a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt.
Turn the mixer to low speed and add the butter, 1 tablespoon at a time. Allow about 30 seconds between the addition of each piece of butter. Continue mixing until the flour is the texture of coarse sand.
Mix together the vanilla and buttermilk in a glass measuring cup.
With the mixer on low speed, add the buttermilk and vanilla in a slow stream, mixing until a cohesive dough forms.
Use a large cookie scoop to divide the dough into eight round dough balls. Place them on a parchment lined small baking sheet or plate and refrigerate for 30 - 60 minutes.
Transfer the chilled shortcakes to the prepared baking sheet. Bake the shortcakes for 18 - 20 minutes, rotating the pan halfway through baking time. Until the shortcakes are lightly browned and just firm to the touch.
Top the cooled shortcakes with the macerated strawberries and whipped cream