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One-Bowl Strawberry Shortcake Recipe with Homemade Whipped Cream

One-Bowl Strawberry Shortcake Recipe with Homemade Whipped Cream Easy Fluffy Dessert

Welcome to a delightful culinary adventure with our One-Bowl Strawberry Shortcake Recipe with Homemade Whipped Cream Easy Fluffy Dessert. This recipe is perfect for any occasion, whether it’s a summer picnic, a family gathering, or simply a sweet treat at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Shortcake
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup heavy cream
For the Strawberries
  • 2 cups fresh strawberries hulled and sliced
  • 2 tbsp granulated sugar
For the Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Large Mixing Bowl
  • Whisk or Fork
  • Pastry cutter or your fingers
  • Cutting Board and Knife
  • Baking Sheet
  • Parchment paper
  • Biscuit cutter or round cookie cutter
  • Mixing bowl for whipped cream
  • Electric mixer

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Prepare your baking sheet by greasing it or lining it with parchment paper.
  3. Step 3: In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Mix well.
  4. Step 4: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
  5. Step 5: Pour in the heavy cream and stir until just combined.
  6. Step 6: Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
  7. Step 7: Pat the dough into a rectangle about 1 inch thick and cut it into rounds.
  8. Step 8: Place the rounds on the prepared baking sheet and bake for 15-20 minutes until lightly golden.
  9. Step 9: Allow the shortcakes to cool slightly on a wire rack.
  10. Step 10: In a bowl, combine the sliced strawberries with 2 tablespoons of sugar and toss to coat. Set aside to macerate for about 10 minutes.
  11. Step 11: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  12. Step 12: Slice the cooled shortcakes in half horizontally and layer with macerated strawberries and whipped cream.
  13. Step 13: Serve immediately.

Notes

Store leftover shortcake and whipped cream separately in airtight containers in the refrigerator for up to 2 days.