Strawberry shortcake

Classic choice! 🍓 Old-fashioned strawberry shortcake is one of those timeless desserts that’s simple but feels special — tender biscuits, fresh strawberries, and whipped cream. Here’s the traditional way to make it (the kind you’d find at a summer picnic or a grandma’s kitchen table).

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🍓 Old-School Strawberry Shortcake

Serves: 6
Time: About 40 minutes

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Ingredients

For the strawberries:

• 1 quart (about 1½ lbs / 700 g) fresh strawberries, hulled and sliced

• ¼–½ cup sugar (to taste)

• 1 tsp lemon juice (optional, brightens flavor)

For the shortcakes (biscuits):

• 2 cups all-purpose flour

• ¼ cup sugar

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup cold unsalted butter (1 stick), cut into cubes

• ⅔ cup whole milk or heavy cream

• 1 tsp vanilla extract (optional)

For the whipped cream:

• 1 cup heavy whipping cream

• 2 tbsp sugar

• ½ tsp vanilla extract

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Instructions

1. Prep the strawberries

   • Mix sliced strawberries with sugar and lemon juice.

   • Let sit for at least 30 minutes — they’ll get juicy and syrupy (that’s the “strawberry sauce”).

2. Make the shortcakes

   • Preheat oven to 425°F (220°C).

   • In a large bowl, whisk together flour, sugar, baking powder, and salt.

   • Cut in butter using a pastry cutter or fingertips until the mixture looks like coarse crumbs.

   • Stir in milk (and vanilla, if using) until just combined — don’t overmix.

   • Drop by large spoonfuls onto a parchment-lined baking sheet (or pat out and cut into rounds).

   • Bake 12–15 minutes, until golden brown. Cool slightly.

3. Whip the cream

   • Beat cream, sugar, and vanilla until soft peaks form.

4. Assemble

   • Split warm shortcakes in half.

   • Spoon strawberries and their juices over the bottom half.

   • Add a big dollop of whipped cream.

   • Top with the other half of the biscuit and more berries and cream if you like.

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Optional vintage touches

• Use a touch of almond extract in the whipped cream (a 1950s diner trick).

• Brush shortcake tops with cream and sprinkle with sugar before baking for a little sparkle.

• Serve in shallow bowls so the strawberry juice soaks into the biscuit — that’s the best part.

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Would you like the Southern-style shortcake version (with sweeter, softer shortcakes) or the Victorian sponge cake version next?