Strawberry Shortcake

Why You’ll Love This Recipe

There’s nothing like fresh strawberry shortcake made from scratch! The flaky, buttery biscuits, the sweet, juicy strawberries, and the rich, creamy whipped cream all come together for the ultimate dessert. It’s simple to make and always a crowd-pleaser, making it the perfect treat for any occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Strawberries:

• fresh sliced strawberries
• granulated sugar

For the Biscuits:

• all-purpose flour
• granulated sugar
• baking powder
• salt
• unsalted butter, frozen for 30 minutes
• cold heavy whipping cream
• cold whole milk
• vanilla extract
• turbinado sugar (optional)

For the Whipped Cream:

• heavy whipping cream
• powdered sugar (or to taste)
• vanilla extract

directions

Macerate the Strawberries:

1. Combine the sliced strawberries and 3 tablespoons granulated sugar in a bowl. Stir gently to coat the strawberries.
2. Let the strawberries sit for 30 minutes at room temperature (or refrigerate for up to 8 hours), stirring occasionally to release their juices.

Make the Biscuits:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Grate the frozen butter using a box grater and add it to the flour mixture. Mix gently with a fork until the mixture resembles coarse crumbs.
4. In a liquid measuring cup, combine the heavy cream, milk, and vanilla extract. Pour this into the dry ingredients and stir gently with a fork until the dough just starts to come together.
5. Turn the dough out onto a floured surface. Press the dough into a rectangle about 3/4-inch thick. Fold the dough in half and press it into a rectangle again. Repeat this 2-3 times to create layers.
6. Press the dough into the final 3/4-inch thick rectangle, then cut out biscuits using a 3-inch biscuit cutter. Place the biscuits on the prepared baking sheet, making sure they are close together.
7. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with turbinado sugar, if desired.
8. Bake for 13-15 minutes, or until the biscuits are golden brown on top.

Make the Whipped Cream:

1. Using a hand mixer or stand mixer fitted with the whisk attachment, beat 1 cup of heavy whipping cream on medium-high speed until it forms medium-soft peaks.
2. Add the powdered sugar and vanilla extract, and beat on low speed to combine.

Serve the Strawberry Shortcake:

1. To serve, slice the biscuits in half. Layer each biscuit with the macerated strawberries and some of their juices, and top with a generous dollop of whipped cream.
2. Serve immediately and enjoy!

Servings and timing

Servings: 10
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Variations

• Fruit Variety: While strawberries are classic, you can add other fruits like raspberries or blueberries to mix things up.
• Gluten-Free Option: Use a gluten-free flour blend to make the biscuits gluten-free.
• Vegan: Use dairy-free butter and coconut cream or a dairy-free whipped topping for a vegan version.
• Flavored Biscuits: Add lemon zest or a touch of cinnamon to the biscuit dough for extra flavor.

storage/reheating

• Strawberries: Store any leftover macerated strawberries in the refrigerator for up to 2 days.
• Biscuits: Leftover biscuits can be stored in an airtight container at room temperature for 1-2 days. Reheat in the oven for a few minutes if needed.
• Whipped Cream: Store leftover whipped cream in the refrigerator for up to 24 hours. You may need to rewhip it slightly before serving.

FAQs

Can I make the biscuits ahead of time?

Yes, you can make the biscuits the day before and store them in an airtight container. They may soften slightly, but they’ll still be delicious when reheated.

Can I use store-bought biscuits?

While homemade biscuits are best, you can use store-bought biscuits for a quicker version of this dessert.

How do I make the biscuits flaky?

Using cold butter and handling the dough gently (without overworking it) helps create those beautiful flaky layers.

Can I make the whipped cream ahead of time?

Yes, you can make the whipped cream ahead of time and store it in the fridge. Just be sure to give it a quick whip before serving if it deflates.

Can I freeze the biscuits?

Yes, you can freeze the biscuits before baking. Place the unbaked biscuits on a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake directly from the freezer, adding a few extra minutes to the baking time.

What if I don’t have a biscuit cutter?

If you don’t have a biscuit cutter, you can use an upside-down glass or any round object to cut the biscuits.

Conclusion

Homemade Strawberry Shortcake is the quintessential spring and summer dessert. With buttery, flaky biscuits, sweet macerated strawberries, and fluffy whipped cream, it’s a treat that never goes out of style. Whether you’re hosting a gathering or simply enjoying a special dessert with your family, this recipe will make any occasion feel even sweeter.

Strawberry Shortcake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Homemade Strawberry Shortcake is a classic dessert featuring flaky biscuits, sweet macerated strawberries, and fluffy whipped cream, making it the perfect treat for spring and summer. It’s simple to prepare and always a crowd-pleaser.

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Ingredients

For the Strawberries: fresh sliced strawberries, granulated sugar

For the Biscuits: all-purpose flour, granulated sugar, baking powder, salt, unsalted butter (frozen for 30 minutes), cold heavy whipping cream, cold whole milk, vanilla extract, turbinado sugar (optional)

For the Whipped Cream: heavy whipping cream, powdered sugar (or to taste), vanilla extract

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Instructions

1. Combine the sliced strawberries and 3 tablespoons granulated sugar in a bowl. Stir gently to coat and let sit for 30 minutes (or refrigerate for up to 8 hours), stirring occasionally.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Grate the frozen butter and add to the flour mixture. Mix gently with a fork until the mixture resembles coarse crumbs.
4. Combine the heavy cream, milk, and vanilla in a liquid measuring cup. Pour into the dry ingredients and stir gently until the dough starts to come together.
5. Turn the dough out onto a floured surface. Press into a rectangle 3/4-inch thick. Fold it in half and press again. Repeat 2-3 times to create layers. Press into the final rectangle and cut out biscuits with a 3-inch cutter. Place on the prepared baking sheet and brush with extra heavy cream and turbinado sugar.
6. Bake for 13-15 minutes, or until golden brown.
7. For the whipped cream: Beat 1 cup of heavy whipping cream with a hand mixer or stand mixer until medium-soft peaks form. Add powdered sugar and vanilla extract, and beat on low speed to combine.
8. To serve, slice the biscuits in half. Layer with macerated strawberries and whipped cream. Serve immediately.

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Notes

For variations, try using raspberries, blueberries, or a mix of fruits.

To make it vegan, use dairy-free butter and coconut cream or a dairy-free whipped topping.

For a gluten-free option, use a gluten-free flour blend.

To make the biscuits flaky, use cold butter and handle the dough gently.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 14g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg