![To make this easy strawberry shortcake, start with fresh strawberries. You need 2 cups of them, hulled and sliced. The berries should be ripe for the best taste. Combine the strawberries with 1/4 cup of granulated sugar. This sugar helps release the juices from the strawberries. Let them sit for 30 minutes. This process is called macerating. It makes the strawberries sweeter and juicier. Next, gather your dry ingredients for the shortcake. You will need 1 1/2 cups of all-purpose flour, 2 tablespoons of baking powder, and 1/2 teaspoon of salt. Add another 1/4 cup of granulated sugar to this mix. Whisk these ingredients together in a large bowl. This step is important for even flavor and texture in your shortcakes. The last part involves cream and butter. Use 1/4 cup of unsalted butter, cold and cut into small cubes. This butter adds richness to the shortcakes. You will also need 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. The cream makes the shortcakes soft and moist. Add these ingredients to your dry mix later to form the dough. For serving, have whipped cream ready. It adds a creamy touch to your dessert. With these ingredients, you're all set to create a delicious Easy Strawberry Shortcake! You can find the full recipe above to get started. Start by washing your strawberries. Remove the green tops and slice them. Place the sliced strawberries in a medium bowl. Add 1/4 cup of granulated sugar. Mix them gently so the sugar coats each slice. Let the strawberries sit for about 30 minutes. This time helps them release their sweet juices. You will end up with juicy, tasty strawberries that are perfect for the shortcake. First, preheat your oven to 425°F (220°C). In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 2 tablespoons of baking powder, 1/2 teaspoon of salt, and 1/4 cup of granulated sugar. Mix until everything is well combined. Next, add 1/4 cup of cold, cubed butter. Use your fingers or a pastry cutter to blend the butter into the flour. Keep mixing until it looks like coarse crumbs. Then, pour in 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Stir gently until a soft dough forms. Be careful not to overmix, as this will make the shortcakes tough. Turn the dough onto a floured surface. Pat the dough down to make a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out rounds. Place the rounds on a baking sheet lined with parchment paper. Brush the tops lightly with more heavy cream for a nice finish. Bake in the oven for 12-15 minutes. You want the tops to be lightly golden brown. Once done, let them cool on a wire rack. Now it’s time to assemble! Take each shortcake and slice it in half. Spoon a generous amount of the macerated strawberries on the bottom half. Add a dollop of whipped cream on top of the strawberries. Finally, place the top half back on. Enjoy your easy strawberry shortcake! For the complete guide, please check the Full Recipe. To make fluffy shortcakes, start with cold butter. Cold butter helps create a flaky texture. Cut the butter into small cubes before adding it to the flour. Mix it until the mixture looks like coarse crumbs. This step is key for light shortcakes. Also, avoid overmixing the dough. Stir just until combined for the best results. Macerating strawberries is simple and important. Mix sliced strawberries with sugar in a bowl. Let them sit for about 30 minutes. The sugar draws out the juices and makes them sweeter. Stir the strawberries gently to coat them well. Use fresh, ripe strawberries for the best flavor. You can also add a splash of lemon juice for extra zing. When serving your shortcakes, slice them in half first. Spoon the macerated strawberries on the bottom half. Top it with a generous dollop of whipped cream. Place the top half back on and enjoy! You can add extra strawberries and whipped cream on the side. This makes for a beautiful and tasty presentation. For a twist, try adding a sprinkle of mint leaves. For the complete guide, check out the [Full Recipe]. {{image_4}} You can make a gluten-free version by swapping the all-purpose flour. Use a 1:1 gluten-free flour blend. This blend works well and keeps the texture light. Follow the same steps for mixing and baking. The rest of the recipe stays the same. Your gluten-free shortcake will still taste great with the fresh strawberries. To make a vegan strawberry shortcake, replace the butter and cream. Use coconut oil instead of butter. For the cream, try coconut cream or a plant-based cream. You can also swap the heavy cream in the dough with almond or soy milk. This version is just as tasty and friendly for plant-based diets. You can easily add flavor to your shortcake. Mix in lemon zest for a bright taste. Just a teaspoon will do. You can also add fresh mint leaves for a cool twist. Chop them finely and fold into the dough. These simple additions will make your strawberry shortcake even more special. For more ideas, explore different fruits or spices to find your perfect mix. To keep leftover shortcakes fresh, store them in an airtight container. Place a layer of parchment paper between the layers to avoid sticking. They stay good for up to two days at room temperature. If you want them to last longer, put them in the fridge. They can last up to five days in the fridge, but the texture may change. For the best taste, eat macerated strawberries within a day. If you have extras, store them in a sealed jar. Keep them in the fridge for up to three days. Always stir them before using to mix in the juices. You can also freeze them for up to three months. Just remember to thaw them before using. To reheat shortcakes, preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet. Heat for about 5-10 minutes until warm. Avoid using the microwave, as it can make them soggy. Enjoy your warm shortcakes with fresh macerated strawberries and whipped cream from the Full Recipe for the best experience! Yes, you can use frozen strawberries. Just thaw them first and drain excess water. This method works well, but fresh strawberries taste better. Frozen strawberries may not be as firm, but they still offer a sweet flavor. You can also add a bit of sugar to enhance their taste after thawing. To make shortcake ahead of time, you can prepare the dough. Form it into rounds and freeze them. Just wrap each round in plastic wrap and store in a freezer bag. When ready to bake, preheat your oven. Bake the frozen shortcakes for a few extra minutes. This allows you to enjoy fresh shortcake anytime. If you need a substitute for heavy cream, try using half-and-half or whole milk. You can also use coconut cream for a dairy-free option. For a thicker result, mix milk with a bit of melted butter. These substitutes will still give you a rich flavor for the shortcake. We covered steps to make a delicious strawberry shortcake. First, we gathered fresh strawberries and other simple ingredients. Then, we prepared the dough and baked the shortcakes. Next, I shared tips for fluffy results and serving ideas. Variations like gluten-free and vegan options offer everyone a chance to enjoy. Finally, I discussed storage and reheating methods for leftovers. With these insights, you can easily create a tasty treat anytime. Enjoy your baking adventure!](https://dailydishcraft.com/wp-content/uploads/2025/06/03b51b6b-b219-4c9b-9d06-4db8c3053dcd-250x250.webp)
Easy Strawberry Shortcake
Indulge in the delightful taste of Easy Strawberry Shortcake with this simple recipe. Learn how to create fluffy shortcakes topped with macerated strawberries and whipped cream, perfect for summer gatherings or a sweet treat. This easy-to-follow guide makes stunning shortcakes that everyone will love. Click through to explore the full recipe and impress your friends and family with this delicious dessert!