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Pumpkin Spice Strawberry Shortcake Fall Dessert Recipe

Emily Carter
A fusion of pumpkin spice and strawberries, layered on a fluffy shortcake base with whipped cream. Fall never tasted so good.
Print Recipe
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin spice
  • 1 cup strawberries sliced
  • 2 tbsp sugar for berries
  • 1 cup whipped cream

Instructions
 

  • Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
  • Prepare shortcake dough: Combine flour, baking powder, sugar, salt, and pumpkin spice. Cut in the butter until the mixture resembles crumbs.
  • Add wet ingredients: Stir in milk and vanilla extract to form dough.
  • Shape and bake: Divide dough into 8 rounds and bake for 12-15 minutes.
  • Prepare strawberries: Toss sliced strawberries with sugar and let sit for 10-15 minutes to release juice.
  • Assemble the shortcakes: Split shortcakes, layer with strawberries, and top with whipped cream.
  • Serve immediately: Serve fresh and enjoy the fall magic.

Notes

Nutritional Values (Per Serving)

  • Calories: 330
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 3g

Key Vitamins and Minerals (Per Serving)

  • Vitamin A: 8%
  • Vitamin C: 35%
  • Calcium: 6%
  • Iron: 5%
  • Folate: 4%

Additional Notes/Tips

  • Pumpkin spice level: Adjust pumpkin spice to your liking if you want more kick.
  • Make ahead: Prepare shortcakes and strawberries in advance for quick assembly later.
  • Whipped cream flair: Add a hint of cinnamon or nutmeg to the whipped cream for extra fall vibes.