Classic Strawberry Shortcake
A timeless summer dessert that never goes out of style
Serves 6
25 minutes prep
15 minutes cook
Ingredients
For the shortcakes
- • 2 cups all-purpose flour
- • 1/4 cup sugar
- • 1 tbsp baking powder
- • 1/2 tsp salt
- • 1/2 cup cold butter, cubed
- • 2/3 cup heavy cream
- • 1 egg
For the filling
- • 2 lbs fresh strawberries, sliced
- • 1/4 cup sugar
- • 2 cups whipped cream
Instructions
- 1 Preheat oven to 425°F (220°C).
- 2 In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3 Cut in butter until mixture resembles coarse crumbs.
- 4 In a small bowl, whisk cream and egg together.
- 5 Stir cream mixture into flour mixture until just moistened.
- 6 Turn onto a floured surface and knead gently 8-10 times.
- 7 Pat dough into a 1/2-inch thick rectangle. Cut into 6 rounds.
- 8 Place on an ungreased baking sheet and bake for 12-15 minutes until golden.
- 9 Meanwhile, combine strawberries and sugar. Let stand for 15 minutes.
- 10 Split shortcakes in half. Top bottom halves with strawberries and whipped cream.
- 11 Replace tops and serve immediately.
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