Strawberry Shortcake
Servings 8
This easy homemade strawberry shortcake recipe makes the flakiest but moist cake ever! Top it with delicious strawberries and whipped cream for a delightful summertime dessert.
Ingredients
- 2 Cups all purpose flour
- 4 tsp baking powder
- 3/4 tsp salt
- 1/3 Cup granulated sugar
- 1/2 Cup butter
- 3/4 Cup milk
Instructions
- Preheat the oven to 450˚ F.
- Mix dry ingredients together. Cut in the butter into the dry ingredients using a pastry blender. Add milk and stir until mixed. Pat into greased 9-inch pan.
- Bake 450˚ F for 12 - 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Notes
Expert Tip: To guarantee a light and fluffy shortcake, handle the dough as little as possible. Overworking the dough can result in a tough texture, so mix just until the ingredients are combined.
Refrigerate: Leftover strawberry shortcake can be stored at room temperature for up to 2 days. For longer storage, refrigerating the shortcake in an airtight container can keep it fresh for up to a week.
Freeze: If you'd like to enjoy this classic dessert at a later time, you can freeze the shortcake. Wrap individual portions in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Thawing Instructions: When you're ready to enjoy the frozen shortcake, simply let it thaw at room temperature for a few hours.
Reheating Instructions: To reheat, place the thawed shortcake on a wire rack and warm in a preheated 350˚ F oven for about 10 minutes. This will help restore its fresh, just-baked flavor and texture.
Nutrition
Serving: 1slice | Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 3mg | Sodium: 440mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 38IU | Calcium: 151mg | Iron: 2mg