Description
A delightful strawberry shortcake with crunchy, buttery crumb topping. The combination of soft cake, fresh strawberries, and golden crumbs makes it a perfect summer dessert.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold butter, cubed
3/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamo
1/4 cup cold butter, cubed
4 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or cast-iron skillet
- Mix sliced strawberries, 1/4 cup sugar, and lemon juice. Set aside
- Whisk 2 cups flour, 1/4 cup sugar, baking powder, and salt. Cut in 1/3 cup cold butter until coarse crumbs form. Stir in buttermilk and vanilla. Do not overmix. Spread batter into pa
- Combine 1/2 cup flour, brown sugar, and cinnamon. Cut in 1/4 cup cold butter until crumbly. Sprinkle evenly over batter
- Spoon strawberry mixture on top of crumb topping
- Bake 25-30 minutes, until golden and a toothpick comes out clean. Cool 10 minutes. Serve warm
Notes
Use cold butter for flaky layers and crunchy crumbs.
Do not overmix the batter to avoid tough shortcake.
Use ripe, sweet strawberries; adjust sugar if needed.
Store leftovers in fridge for up to 3 days; reheat in microwave or oven.
For gluten-free, use gluten-free flour. For dairy-free, use coconut oil instead of butter.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
Keywords: strawberry shortcake, crumb topping, summer dessert