Description
A quick and easy strawberry shortcake dessert using a mix, perfect for last-minute gatherings. Tender, buttery shortcakes paired with fresh macerated strawberries and whipped cream.
Ingredients
1 box (about 15 oz) Strawberry shortcake mix
1/2 cup Cold butter (cubed)
2/3 cup Milk or buttermilk
2 cups Fresh strawberries (sliced)
2 tablespoons Sugar (for berries)
1 cup Whipped cream (store-bought or homemade)
Instructions
- Preheat oven to 375°F
- In a bowl, combine the strawberry shortcake mix with cold butter using a pastry cutter until it resembles coarse crumbs
- Stir in milk until just combined. Do not overmix; lumps are fine
- Drop spoonfuls of dough onto a baking sheet. For better shape, chill dough for 10 minutes before baking
- Bake for 12-15 minutes until golden. Let cool
- Meanwhile, toss sliced strawberries with sugar and let sit for at least 15 minutes to release juices
- Once shortcakes cool, split them in half. Add a layer of berries and a dollop of whipped cream. Top with the other half. Serve immediately
Notes
Keep butter very cold for flaky shortcakes.
Do not overmix the batter; lumps are fine.
Use ripe, sweet strawberries for best flavor.
Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Keep berries and cream separate.
Reheat shortcakes in a 300°F oven for 5 minutes. Do not microwave.
Baked shortcakes can be frozen for up to a month. Thaw and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with berries and cream
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: strawberry shortcake, dessert, summer, quick dessert, strawberry