Galentines Strawberry Shortcake Treat (Printable)

A festive layered dessert with shortcake, fresh strawberries, and whipped cream for sharing.

# 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 fresh lemon juice

→ Whipped Cream

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

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • It looks showstopping but comes together in under an hour with zero advanced baking skills required.
  • The shortcake stays tender instead of turning into stale cake chunks because the fruit's juices keep everything moist and fresh-tasting.
  • You can make the components ahead and assemble right before serving, which is honestly a lifesaver when you're hosting.
02 -
  • Don't skip cutting the shortcake into pieces—leaving it whole creates texture issues where you're either biting through hard cake or drowning in liquid, and breaking it up solves both problems at once.
  • The maceration time for strawberries is non-negotiable because that sweet liquid is what keeps the whole trifle from feeling dry, and it transforms the berries into something almost jammy without actual cooking.
03 -
  • Keep your mixing bowl and beaters in the freezer for 10 minutes before whipping cream—cold equipment whips faster and holds peaks longer than room-temperature bowls.
  • If your shortcake turns out denser than you'd like, it's usually because the dough was overmixed or the oven temperature was too low, so next time fold gently and verify your oven runs at the right temperature with an oven thermometer.
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