🍓 Strawberry Shortcake Recipe

Here’s a classic strawberry shortcake recipe that’s simple, delicious, and perfect for spring or summer camping trips!

Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Strawberries:

• 1 lb fresh strawberries, hulled and sliced
  
• 1/4 cup granulated sugar
  

For the Shortcakes:

• 2 cups all-purpose flour
  
• 1/4 cup granulated sugar
  
• 1 tbsp baking powder
  
• 1/2 tsp salt
  
• 1/2 cup cold unsalted butter, cubed
  
• 2/3 cup whole milk (plus more if needed)
  
• 1 tsp vanilla extract
  
• 1 egg (optional, for brushing)
  

For the Whipped Cream:

• 1 cup heavy whipping cream
  
• 2 tbsp powdered sugar
  
• 1 tsp vanilla extract
  

Directions

1. Prepare the Strawberries:
   
   • In a bowl, toss sliced strawberries with 1/4 cup sugar.
     
   • Let sit at room temperature for at least 20 minutes to macerate (juices will form).
     
2. Make the Shortcakes:
   
   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
     
   • In a large bowl, whisk flour, sugar, baking powder, and salt.
     
   • Cut in butter with a pastry cutter or fork until it resembles coarse crumbs.
     
   • Add milk and vanilla. Stir gently just until dough comes together—don’t overmix.
     
   • Drop dough by large spoonfuls (or shape into 6 round biscuits) onto baking sheet.
     
   • Optional: Brush tops with a beaten egg for golden color.
     
   • Bake for 12–15 minutes or until golden brown. Cool slightly.
     
3. Make the Whipped Cream:
   
   • In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
     
4. Assemble:
   
   • Slice shortcakes in half horizontally.
     
   • Spoon strawberries over the bottom half, add a generous dollop of whipped cream, then top with the other half of the shortcake.
     
   • Optional: Add more strawberries and cream on top!

Bring this refreshing sweet shortcake with you on your next camping trip to Camp Lakewood Campground!