Strawberry Shortcake
Light, fresh, and layered with whipped cream and sweet strawberries, this cozy homemade strawberry shortcake is the perfect spring and summer dessert. With a tender lemon-kissed shortcake base, fluffy whipped cream, and juicy strawberries in every bite, it's simple, beautiful, and always a crowd favourite.
Prep time
20 min
Cook time
20 min
Serves
8
Ingredients
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For the Shortcake
- 2 cupsall-purpose flour
- ½ cupgranulated sugar
- 1 tbspbaking powder
- ½ tspbaking soda
- 1 tbspgrated lemon zest
- ½ cupbutter
- 1 cupbuttermilk
For the Filling & Topping
- 2 cupssliced strawberries
- 1¾ cupswhipping cream (or more, to taste)
Ingredients
For the Shortcake
- 2 cupsall-purpose flour
- ½ cupgranulated sugar
- 1 tbspbaking powder
- ½ tspbaking soda
- 1 tbspgrated lemon zest
- ½ cupbutter
- 1 cupbuttermilk
For the Filling & Topping
- 2 cupssliced strawberries
- 1¾ cupswhipping cream (or more, to taste)
Instructions
Instructions
- 1
Preheat the oven to 400°F. Grease an 8-inch round or square baking pan.
- 2
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and lemon zest.
- 3
Cut in the butter until the mixture resembles coarse crumbs.
- 4
Add the buttermilk and stir gently until the dough is just moistened.
- 5
Spread the dough evenly into the prepared pan.
- 6
Bake for approximately 20 minutes, or until lightly golden on top.
- 7
Let the cake cool in the pan for at least 10 minutes before carefully transferring it to a wire rack. Allow it to cool completely before slicing.
- 8
While the cake cools, slice the strawberries and whip the cream until stiff peaks form.
- 9
Using a very sharp knife, gently slice the cake in half horizontally. Don't worry if it isn't perfectly even — the whipped cream filling makes it beautifully rustic.
- 10
Spoon whipped cream and strawberries over the bottom half of the cake.
- 11
Carefully place the top layer back on and spoon the remaining whipped cream over top. Garnish with additional strawberries before serving.
Melissa's Notes
If you don't have buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes before using.
A serrated knife works best for slicing the cake in half.
Store leftovers covered in the refrigerator for up to 2 days.
For extra sweetness, toss the strawberries with 1 tablespoon of maple syrup before assembling.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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