Description

Strawberry shortcake combines tender cake layers with sweet strawberry filling and fluffy whipped cream, making it a refreshing summer dessert. This easy recipe balances freshness, crunch, and creaminess for a timeless treat.

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, cold, diced
¾ cup sugar
1 teaspoon baking powder
1 ½ cups cold milk
32 ounces fresh strawberries
1 ½ cups heavy cream
1 tablespoon lemon juice

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Instructions

Preheat oven to 350°F (175°C)
In a bowl, whisk together all-purpose flour, sugar, and baking powder
Cut cold butter into the flour mixture until crumbly
Gradually mix in cold milk until smooth and thick
Grease 8 paper cones lightly with oil
Divide the batter evenly among the cones
Bake for 10 minutes, or until golden brown and cooked through
In a saucepan, combine strawberries, sugar, and lemon juice
Simmer for 10 minutes until a syrup forms
Chill completely
In a mixing bowl, whip heavy cream until stiff peaks form
To assemble, slice each shortcake cone in half, spread the chilled strawberry mixture between the layers, top with whipped cream, and serve chilled

Notes

For gluten-free: Use 1½ cups almond flour instead of all-purpose flour
For vegan: Substitute sugar with ¾ cup honey and use non-dairy coconut cream
Use parchment paper liners for easy release
Chill ingredients before mixing for better texture
Serving chilled maintains the best texture
Chill the strawberry filling before assembly
Tap batter into cones to eliminate air pockets
Bake at 350°F for golden color and tender texture
Simmer strawberries, sugar, and lemon juice to form a syrup for the filling
Whip cream separately for a fluffy topping

Prep Time: 25
Cook Time: 25
Method: Baking
Cuisine: American