Strawberry Shortcake is a classic dessert featuring tender, buttery biscuits layered with fresh strawberries and fluffy whipped cream. This simple yet elegant treat is perfect for spring and summer, making it a favorite for picnics, barbecues, and special occasions.
Why You’ll Love This Recipe
- Made with simple, fresh ingredients.
- Light, fluffy, and perfectly sweet.
- A crowd-pleaser for any occasion.
- Customizable with different fruits or flavors.
- Easy to make ahead and assemble before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shortcakes
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Unsalted butter (cold, cubed)
- Heavy cream
- Vanilla extract
For the Strawberries
- Fresh strawberries (sliced)
- Granulated sugar
- Lemon juice (optional, for extra freshness)
For the Whipped Cream
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Directions
- Prepare the strawberries: In a bowl, mix the sliced strawberries with sugar and let them sit for 30 minutes to release their juices.
- Make the shortcakes: Preheat the oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the butter: Add cold, cubed butter and use a pastry cutter or fingers to work it into the flour until the mixture resembles coarse crumbs.
- Form the dough: Stir in heavy cream and vanilla until just combined. Do not overmix.
- Shape and bake: Turn the dough onto a floured surface, gently pat it into a ¾-inch thickness, and cut into circles. Place on a baking sheet and bake for 12–15 minutes until golden brown.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the shortcakes: Slice the biscuits in half, layer with macerated strawberries and whipped cream, and top with the biscuit lid. Add extra strawberries and cream on top if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Chocolate Twist: Add cocoa powder to the biscuits or drizzle with chocolate sauce.
- Berry Medley: Use a mix of raspberries, blueberries, and blackberries.
- Gluten-Free: Use a gluten-free flour blend.
- Dairy-Free: Substitute plant-based butter and coconut cream.
- Angel Food Cake Version: Swap biscuits for light, fluffy cake slices.
Storage/Reheating
- Shortcakes: Store at room temperature in an airtight container for up to 2 days.
- Strawberries: Keep in the fridge for up to 3 days.
- Whipped Cream: Best used fresh but can be stored for 24 hours in the fridge.
- Reheating: Warm shortcakes in the oven at 300°F (150°C) for 5 minutes if desired.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain excess liquid before using.
How do I prevent soggy shortcakes?
Assemble just before serving to keep the biscuits crisp.
Can I make the biscuits ahead of time?
Yes, bake them in advance and store in an airtight container.
What’s the best way to slice strawberries for shortcake?
Thin slices work best to help release juices and soften the biscuits.
Can I use store-bought biscuits?
Yes, but homemade biscuits offer the best flavor and texture.
How do I make this less sweet?
Reduce sugar in the biscuits and whipped cream.
Can I add lemon zest to the shortcakes?
Yes, it adds a fresh, citrusy flavor.
What’s the best flour for shortcakes?
All-purpose flour works best, but cake flour can make them softer.
Can I use buttermilk instead of heavy cream?
Yes, buttermilk will give the biscuits a slight tang and tenderness.
Can I assemble strawberry shortcakes in advance?
For best results, assemble right before serving to keep textures fresh.
Conclusion
Strawberry Shortcake is a timeless dessert that’s both easy to make and incredibly delicious. With buttery biscuits, sweet strawberries, and airy whipped cream, this dessert is perfect for any occasion. Try it today and enjoy a homemade classic
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: V
Description
Strawberry Shortcake is a classic dessert featuring tender, buttery biscuits layered with fresh strawberries and fluffy whipped cream. This simple yet elegant treat is perfect for spring and summer, making it a favorite for picnics, barbecues, and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1 cup whipped cream
Instructions
- Preheat oven to 400°F (200°C).
- Mix flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- Stir in heavy cream and vanilla to form a dough.
- Roll out and cut into rounds. Bake for 15 minutes.
- Mix strawberries with sugar and let sit for 10 minutes.
- Slice biscuits, layer with strawberries and whipped cream. Serve immediately.
Notes
For extra flavor, add a splash of lemon juice to the strawberries.
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