Picture this: warm, flaky biscuits piled high with juicy strawberries and billowy whipped cream. That’s the magic of strawberry shortcake, and I’m here to share my absolute favorite recipe with you. This classic dessert is a breeze to make and perfect for those busy weeknights when you need a little sweet treat to brighten things up!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have this dessert ready in no time, perfect for last-minute gatherings or satisfying sudden cravings.
- Customizable: Adjust the sweetness, add different berries, or even experiment with flavored whipped cream.
- Crowd-Pleaser: Trust me, everyone loves a good strawberry shortcake. It’s a hit at potlucks, picnics, or family dinners.
- Fresh and Seasonal: There’s nothing quite like biting into a strawberry shortcake when berries are at their peak.
Ingredients You’ll Need
- Strawberries: The star of the show! They’ll macerate in sugar to become extra juicy and flavorful.
- Sugar: To sweeten everything from the berries to the biscuits and whipped cream.
- Flour: The base for our tender, flaky biscuits.
- Butter: Cold and cubed, it’s the secret to creating those irresistible layers in the biscuits.
- Buttermilk: Adds tanginess and helps create a tender crumb.
- Baking powder and soda: Our leavening agents for perfectly risen biscuits.
- Heavy cream: For brushing the biscuits and whipping into clouds of creamy goodness.
- Vanilla: A touch of warmth and depth to complement the berries.
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
- Berry Bonanza: Mix in some blueberries or raspberries with the strawberries for a mixed berry shortcake.
- Chocolate Lover’s Dream: Add a sprinkle of cocoa powder to the biscuit dough for chocolate shortcakes.
- Lemon Zest Twist: Grate some lemon zest into the whipped cream for a citrusy kick.
- Nutty Delight: Fold some toasted, chopped nuts into the biscuit dough for added crunch.
How to Make Strawberry Shortcake
Step 1: Macerate the Strawberries
Mix sliced strawberries with sugar and let them sit. They’ll get juicier as you prepare the rest.
Step 2: Make the Biscuits
Combine dry ingredients, cut in cold butter, then mix in buttermilk, egg, and vanilla. 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 heavy cream with 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 everything cold! Cold butter and buttermilk are key for flaky biscuits.
- Don’t overwork the dough. Mix just until it comes together for the tenderest biscuits.
- Use a sharp cutter and press straight down without twisting for the best rise.
How to Serve
Serve your strawberry shortcake immediately after assembling. It’s best when the biscuits are still slightly warm, contrasting with the cool whipped cream and juicy strawberries. For an extra special touch, drizzle with a bit of strawberry syrup or add a scoop of vanilla ice cream on the side.
Make Ahead and Storage
Storing Leftovers
Store components separately. Biscuits in an airtight container at room temperature, berries and whipped cream in the fridge.
Freezing
Freeze unbaked biscuit dough for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Reheating
Warm biscuits in a low oven for a few minutes before assembling.
FAQs
Can I use frozen strawberries?
Fresh is best, but in a pinch, thawed frozen strawberries will work. They’ll be softer, so reduce the macerating time.
How do I prevent my biscuits from being tough?
Handle the dough gently and mix just until combined. Overmixing develops gluten, leading to tough biscuits.
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
How far in advance can I prepare the components?
You can macerate the berries and bake the biscuits a day ahead. Whip the cream just before serving for best results.
Strawberry shortcake is a timeless dessert that never fails to bring smiles. With this recipe, you’ll be creating memories and delighting taste buds in no time. So grab those berries and get baking – a little slice of summer sweetness is just moments away!
Print
Sensational Strawberry Shortcake Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect summer dessert with this classic Strawberry Shortcake recipe. Featuring tender, flaky biscuits topped with juicy macerated strawberries and a dollop of freshly whipped cream, this delightful treat is sure to please everyone at your table.
Ingredients
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
- Macerate the Strawberries: Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.
- Prepare the Oven: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
- Incorporate Butter: Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
- Form the Dough: Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
- Shape the Biscuits: Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. Reroll the scraps to cut more shortcakes, if needed.
- Prepare for Baking: Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
- Bake the Biscuits: Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.
- Make the Whipped Cream: In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.
- Assemble the Shortcakes: To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.
Notes
- Mix the strawberries and sugar at the very beginning for extra juicy berries.
- Use a food processor to cut butter into the dough for easier preparation.
- Place biscuits about 1 inch apart on the baking sheet for taller rise.
- Press straight down with the biscuit cutter without twisting to ensure proper rising.
Nutrition
- Serving Size: 1 shortcake
- Calories: 560
- Sugar: 30g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
