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Heavenly Strawberry Bliss Shortcake is a delightful dessert that perfectly combines the sweetness of fresh strawberries with the buttery richness of homemade shortcake. This classic treat is not only a feast for the eyes but also a celebration of flavors, making it an ideal dessert for any occasion—be it a summer picnic, a birthday celebration, or a simple family gathering. The moment you take your first bite, the luscious strawberries burst with flavor, while the tender, flaky shortcake crumbles just right, creating a delightful contrast in texture that is sure to impress.

Homemade Strawberry Shortcake – Sweet & Buttery!

Discover the ultimate summer dessert with Heavenly Strawberry Bliss Shortcake! This recipe features sweet, juicy strawberries layered between tender, homemade shortcake and fluffy whipped cream. Perfect for picnics, birthdays, or family gatherings, each bite offers a delightful contrast of textures and flavors. Learn how to craft this classic treat with simple ingredients and expert tips that elevate your baking skills, making this dessert the highlight of your meals. Enjoy a taste of bliss!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, cold and cubed

1 cup buttermilk

1 tsp vanilla extract

1 lb fresh strawberries, hulled and sliced

1/4 cup powdered sugar (for strawberries)

1 cup heavy whipping cream

1/4 cup powdered sugar (for whipped cream)

1 tsp vanilla extract (for whipped cream)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of powdered sugar. Toss gently to coat and let them sit at room temperature for about 30 minutes to release their juices.

      Make the Shortcake Dough: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

        Combine Wet Ingredients: In a separate bowl, mix the buttermilk and 1 tsp of vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.

          Form the Biscuits: Turn the dough out onto a lightly floured surface, and gently knead it a few times until it holds together. Pat the dough into a rectangle about 1-inch thick. Using a 2.5-inch round cutter, cut out shortcakes and place them on the prepared baking sheet. Gather and re-roll any scraps to cut more rounds.

            Bake the Shortcakes: Bake in the preheated oven for about 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool on a wire rack.

              Whip the Cream: In a medium bowl, use an electric mixer to beat the heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla until soft peaks form.

                Assemble the Shortcake: Slice each shortcake in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a dollop of whipped cream, and cap with the top half of the shortcake.

                  Serve: Serve immediately while the shortcakes are still warm, drizzled with extra strawberry juices and topped with more whipped cream if desired.

                    Prep Time: 40 minutes | Total Time: 1 hour | Servings: 6