Imagine biting into a cloud of sweetness, where juicy strawberries meet pillowy biscuits and heavenly whipped cream. That’s exactly what you’ll get with this amazing Strawberry Shortcake recipe! It’s a classic dessert that’s perfect for summer gatherings, special occasions, or just because you deserve a treat.

Why You’ll Love This Recipe

  • Simple Ingredients: You probably have most of these in your pantry already!
  • Customizable: Adjust the sweetness to your liking or swap in different berries.
  • Impressive Results: Looks fancy but is actually quite easy to make.
  • Perfect for Sharing: Great for potlucks or family dinners.

strawberry shortcake

Ingredients

  • Strawberries: The star of the show! They’ll macerate in sugar to become extra juicy and flavorful.
  • Flour: The base for our fluffy biscuits.
  • Butter: Cold butter is key for flaky layers in the biscuits.
  • Buttermilk: Adds tang and helps create tender biscuits.
  • Heavy Cream: For both brushing the biscuits and making the whipped cream.
  • Sugar: Sweetens everything just right.
  • Baking Powder and Soda: The dynamic duo that makes our biscuits rise.
  • Vanilla: Enhances all the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

  • Try using a mix of berries like raspberries and blueberries.
  • Add a splash of Grand Marnier to the macerated strawberries for an adult version.
  • Sprinkle some lemon zest into the whipped cream for a citrusy kick.

How to Make Strawberry Shortcake

Step 1: Macerate the Strawberries

Mix sliced strawberries with sugar and let them sit. They’ll become syrupy and even more delicious!

Step 2: Make the Biscuits

Combine dry ingredients, cut in cold butter, and mix in the wet ingredients. Pat out the dough and cut into rounds.

Step 3: Bake the Biscuits

Brush with cream, sprinkle with sugar, and bake until golden brown.

Step 4: Whip the Cream

Beat cream, sugar, and vanilla until soft peaks form.

Step 5: Assemble and Serve

Split biscuits, layer with whipped cream and strawberries, and enjoy!

Pro Tips for Making the Recipe

  • Keep your butter and buttermilk cold for the flakiest biscuits.
  • Don’t overwork the dough – mix just until it comes together.
  • Use a sharp cutter and press straight down without twisting for tall biscuits.

How to Serve

Serve immediately after assembling for the best texture. Add a sprig of mint for a pop of color, or a drizzle of chocolate sauce for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Store components separately. Biscuits in an airtight container, strawberries and whipped cream in the fridge.

Freezing

Freeze unbaked biscuit dough for up to 3 months. Bake from frozen, adding a few extra minutes.

Reheating

Warm biscuits in a low oven before assembling.

FAQs

Can I use frozen strawberries?
Fresh is best, but frozen will work in a pinch. Thaw and drain before macerating.

How do I prevent my biscuits from being tough?
Handle the dough gently and avoid overmixing. The less you work it, the more tender your biscuits will be.

Can I make this gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend. The texture might be slightly different, but still delicious.

How far in advance can I prepare the components?
You can macerate the strawberries and bake the biscuits a day ahead. Whip the cream just before serving for best results.

This Strawberry Shortcake recipe is a true crowd-pleaser that’s easier than you might think. The combination of sweet berries, fluffy biscuits, and creamy topping is simply irresistible. Give it a try and watch it become your new favorite dessert!

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Strawberry Shortcake Recipe

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  • Author: Stacy Corbo
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Indulge in the perfect summer dessert with this classic Strawberry Shortcake recipe. Featuring tender, flaky biscuits layered with juicy macerated strawberries and pillowy whipped cream, this delightful treat combines sweet and tangy flavors with delightful textures for a truly memorable experience.

Ingredients

Units Scale

For the Macerated Strawberries:

  • 1 1/2 pounds strawberries, hulled and sliced (675g)
  • 1/3 cup granulated sugar (67g)

For the Biscuits:

  • 4 cups all-purpose flour (480g)
  • 1/4 cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed (226g)
  • 1 1/4 cups cold buttermilk (300mL)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold heavy cream for brushing on top

For the Whipped Cream:

  • 2 cups heavy whipping cream (480ml)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon vanilla extract

Instructions

  1. Macerate the Strawberries: Place sliced strawberries in a large bowl, sprinkle with sugar, mix, cover, and refrigerate while making the biscuits (up to 24 hours). This process allows the sugar to draw out the strawberries’ juices, intensifying their flavor and creating a luscious syrup.
  2. Prepare the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper. This ensures even baking and prevents the biscuits from sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This step ensures even distribution of leavening agents and flavors throughout the dough.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, and vanilla. Set aside. This mixture will add richness and flavor to the biscuits.
  5. Cut in the Butter: Add cold, cubed butter to the dry mixture and work it in with your hands or a pastry cutter until the butter is in pea-sized pieces. This technique creates a flaky texture in the baked biscuits.
  6. Form the Dough: Pour the wet ingredients into the flour mixture and mix until a shaggy dough forms. Be careful not to overmix, as this can result in tough biscuits.
  7. Shape and Cut Biscuits: On a well-floured surface, gently work the dough into a single mass and pat it to 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out 8 shortcakes, pressing straight down without twisting.
  8. Bake the Biscuits: Place biscuits on the prepared baking sheet, brush tops with cream, and sprinkle with sugar if desired. Bake for 15 minutes or until golden brown. Cool completely on a wire rack.
  9. Make Whipped Cream: In a large mixing bowl, beat cream, sugar, and vanilla on medium-high speed until soft peaks form. This creates a light and airy topping for the shortcakes.
  10. Assemble and Serve: Split cooled biscuits in half. Layer with whipped cream and macerated strawberries, then top with the other biscuit half. Finish with more whipped cream and strawberries. Serve immediately for the best taste and texture.

Notes

  • Macerate strawberries in advance for maximum flavor development.
  • Use a food processor for easier butter incorporation if desired.
  • Place biscuits about 1 inch apart on the baking sheet for taller rise.
  • Avoid twisting the biscuit cutter to ensure proper rising during baking.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 650kcal
  • Sugar: 30g
  • Sodium: 400mg
  • Fat: 40g
  • Saturated Fat: 25g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 140mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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