Description
Strawberry shortcake is a classic summer dessert featuring sweet strawberries, fluffy whipped cream, and buttery shortcakes.
Ingredients
Scale
- 1 quart strawberries, hulled and thinly sliced (about 3 1/2 cups)
- 1/2 cup granulated sugar, divided
- 2 teaspoons pure vanilla extract, divided
- Pinch of kosher salt
- 3 cups Bisquick baking mix
- 3/4 cup whole milk
- 4 tablespoons butter, melted
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup torn fresh mint leaves (for garnish)
Instructions
- Preheat the oven to 425°F (220°C). In a bowl, mix sliced strawberries with 1/4 cup granulated sugar, 1 tsp vanilla, and a pinch of salt. Set aside to macerate.
- In a large bowl, mix Bisquick baking mix with the remaining 1/4 cup sugar. Add milk and melted butter; stir until combined without overmixing.
- Use a cookie scoop to form 8 mounds of dough on a parchment-lined baking sheet. Bake for 13–15 minutes or until golden brown. Cool on a wire rack.
- In a separate bowl, beat heavy cream, powdered sugar, and remaining 1 tsp vanilla until medium peaks form. Do not overwhip.
- Split the cooled shortcakes in half horizontally. Layer with whipped cream and strawberries (including juices). Garnish with mint leaves and top with the shortcake lid. Serve immediately.
Notes
- Use ripe, fresh strawberries for best flavor.
- Don’t overmix the shortcake batter to keep them tender.
- Use cold cream for better whipped cream texture.
- Assemble just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Strawberry Shortcake, Summer Dessert, Classic Shortcake Recipe, Berry Dessert, Whipped Cream Dessert