Old Fashioned Strawberry Shortcake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• STEP 3.Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• STEP 4.Make a well in the center of the mixture and pour in the milk. Stir until just combined.
• STEP 5.Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
• STEP 6.Pat the dough into a 1-inch thick rectangle and cut out rounds using a biscuit cutter.
• STEP 7.Place the rounds onto the prepared baking sheet and brush the tops with melted butter.
• STEP 8.Bake for 12-15 minutes or until golden brown.
• STEP 9.While the shortcakes are baking, prepare the strawberries by washing, hulling, and slicing them.
• STEP 10.In a medium bowl, toss the sliced strawberries with sugar and let them macerate for at least 30 minutes.
• STEP 11.To serve, split the shortcakes in half horizontally and spoon some of the macerated strawberries onto the bottom half.
• STEP 12.Top with a dollop of whipped cream and place the other half of the shortcake on top.
• STEP 13.Garnish with additional strawberries and whipped cream, if desired.
• STEP 14.Serve immediately and enjoy!

Cooking Tips

• Make sure the butter is cold when cutting it into the flour mixture to achieve a flaky texture.
• Do not overmix the dough or the shortcakes will be tough. Mix until just combined.
• Macerating the strawberries with sugar helps release their juices and enhances their flavor.

Storage and Serving

• Leftover shortcakes can be stored in an airtight container at room temperature for up to 2 days.
• Store the macerated strawberries separately in the refrigerator for up to 2 days.
• To serve leftovers, reheat the shortcakes in a toaster oven or microwave until warm.
• Top with fresh strawberries and whipped cream before serving.