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Closeup on strawberry shortcake on white plate

Classic Strawberry Shortcake

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Course Dessert
Servings 6 servings

Ingredients
  

For Shortcake:

  • 1.5 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 tsp salt
  • 2 Tbsp butter chilled, unsalted butter
  • 1 cup heavy whipping cream

For Strawberry Topping:

  • 3 cups halved strawberries can use frozen or sub another berry
  • 3 Tbsp sugar

For Whipped Cream:

  • 1 cup heavy cream
  • 1/2 tsp vanilla extract

Instructions
 

  • Preheat oven to 425F
  • Stir together flour, cornmeal, baking powder, sugar, and salt in a medium bowl
  • Cut in cold butter until it resembles a coarse meal or coarse crumbs. Use a box cheese grater to shred the butter or cut into cubes.
  • Add cream slowly until it forms a softball
  • Turn three or four times onto a floured surface
  • Form into an 8-inch circle or form a rectangle and cut into 6 squares
  • Add to a parchment-lined sheet pan and bake until golden brown, about 25 minutes
  • While the shortcake is baking, make the strawberries and whipped cream.
  • To make the strawberry topping- combine berries and sugar in a bowl, and let sit for at least 15 minutes. (Or, do this ahead of time to allow the berries to macerate longer)
  • To make homemade whipped cream - whip cream and vanilla with a whisk or a mixer until soft peaks form.
  • To serve, add shortcake to a plate and spoon berries and whipped cream on top. And enjoy!