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Close up of Strawberry Shortcake

Old Fashioned Strawberry Shortcake

Old Fashioned Strawberry Shortcake is a classic American summertime dessert. This recipe is for a homemade shortcake, and homemade whipped cream. It's fresh and delicious!
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Course: Dessert
Cuisine: American
Keyword: fresh strawberries, strawberry dessert, summer dessert
Prep Time: 30 minutes
Cook Time: 15 minutes
Milk to curdle, Shortcake to Cool, Strawberries to Macerate: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 485kcal
Author: Sandy

Ingredients

Shortcake

  • 6 Tablespoons Whole Milk
  • teaspoons White Vinegar
  • 1 cup + 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Granulated Sugar
  • teaspoons Baking Powder
  • ½ teaspoon Salt
  • teaspoon Baking Soda
  • 5 Tablespoons Unsalted Butter, chilled and diced small
  • 1 teaspoon Sugar (for topping)

Macerated Strawberries

  • 1 pound Fresh Strawberries, hulled and thinly sliced
  • ¼ cup granulated sugar

Sweet Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 2 Tablespoons Granulated Sugar

Instructions

For the Shortcake

  • Preheat the oven to 425°F. Line a baking tray with a silpat liner or parchment paper.
  • Add the milk to a small bowl and drizzle the vinegar on top. Let it sit without stirring for 10 minutes to curdle*.
  • Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.
  • Add the butter to the dry ingredients and use your hands or a pastry cutter to cut in the butter until it forms a coarse meal (coarse crumbs). If you’re using your hands, rub the butter into the flour with your fingertips, leaving some pieces of butter the size of peas.
  • Add the curdled milk to the dry ingredient/butter mixture, and use a rubber spatula to stir it in. You will end up with a shaggy dough, and some streaks of flour are fine.
  • Divide the dough into 4 equal portions, roll each into a ball, and arrange them on the prepared baking tray. Sprinkle the 1 teaspoon of sugar on the tops.
  • Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.

For the Macerated Strawberries

  • Combine the sliced strawberries and sugar in a large bowl and stir well to combine. Let it sit for 10 to 15 minutes at room temperature so the berries give off their juices.

For the Sweet Whipped Cream

  • Add the heavy whipping cream and sugar to a large bowl. Use a handheld electric mixer to beat until the cream is thickened and holds soft peaks.

To Serve**

  • Slice each shortcake in half horizontally. Spoon some macerated berries and whipped cream onto the bottom half of each shortcake, and then place the top half of each shortcake on top. Top with more whipped cream and strawberries. Serve immediately.

Notes

*For the shortcake, instead of the milk and vinegar you can substitute buttermilk.
 
**You can store the shortcake in an airtight container at room temperature for up to 2 or 3 days before assembling the Strawberry Shortcake and serving.

Nutrition

Serving: 1g | Calories: 485kcal