Galentines Strawberry Shortcake Delight (Printable)

A layered dessert combining soft shortcake, sweet strawberries, and fluffy whipped cream for any occasion.

# What You'll Need:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg

→ Strawberries

08 - 1 1/2 pounds fresh strawberries, hulled and sliced
09 - 1/3 cup granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 2 cups heavy whipping cream
12 - 1/4 cup powdered sugar
13 - 1 teaspoon pure vanilla extract

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk and egg. Add to dry ingredients and mix gently until just combined.
04 - Drop 8-10 mounds of dough onto prepared baking sheet. Bake for 15-20 minutes until golden brown. Cool completely, then cut into bite-sized pieces.
05 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss well and let sit for at least 15 minutes to release juices and develop flavor.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - In a large trifle dish or individual glasses, layer half the shortcake cubes on bottom. Top with half the strawberries and their juices, then half the whipped cream. Repeat layers.
08 - Top trifle with additional strawberries or heart-shaped sprinkles if desired. Serve immediately or chill up to 2 hours before serving.

# Expert Advice:

01 -
  • The shortcake stays tender and absorbs the strawberry juices without turning mushy if you time it right.
  • You can make it in a big trifle dish for a showstopper moment or assemble individual glasses for an elegant presentation.
  • Everything comes together in under an hour, yet it feels like you've spent all day in the kitchen.
02 -
  • Don't skip cooling the shortcakes completely before cutting; cutting them warm turns them to crumbs.
  • The 15-minute maceration time for strawberries isn't a suggestion—it's the difference between fresh berries and a syrupy filling that actually tastes special.
  • If your whipped cream breaks or looks grainy, you've whipped it too long; start over with fresh cream rather than trying to save it.
03 -
  • The shortcakes benefit from resting at room temperature for 10 minutes before cutting; they'll hold their shape better and feel less crumbly.
  • If you're serving this to a crowd, individual glasses are tidier than a large trifle dish, and guests get to see all the layers without disturbing the whole presentation.
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