If you’re looking for a dessert that tastes like a sweet, sun-drenched day in every bite, you simply can’t go wrong with this Strawberry Shortcake Recipe. The magic of fluffy, buttery biscuits combined with juicy, macerated strawberries and freshly whipped cream creates a perfect harmony of flavors and textures that feels both nostalgic and delightfully fresh. This classic treat is incredibly satisfying yet surprisingly simple to make, making it a beloved favorite for warm spring and summer gatherings.
Ingredients You’ll Need
To bring this Strawberry Shortcake Recipe to life, you’ll need a handful of straightforward ingredients that work together beautifully. Each element plays a crucial role—from the burst of sweetness in ripe strawberries, to the tender, flaky biscuits, and the light, airy whipped cream that ties it all together.
- Fresh strawberries (2 pounds): The star of the show, they provide juicy sweetness and vibrant color.
- Granulated sugar (1/3 cup for strawberries): Helps macerate the strawberries, releasing their natural juices and intensifying flavor.
- All-purpose flour (2 cups): Gives the biscuits structure and tenderness.
- Granulated sugar (1/4 cup for biscuits): Adds just a hint of sweetness to balance the biscuit dough.
- Baking powder (1 tablespoon): Essential for making biscuits rise beautifully fluffy.
- Salt (1/2 teaspoon): Enhances the flavors of all the ingredients.
- Cold unsalted butter (1/2 cup, cubed): Creates flakiness in biscuits and rich buttery flavor.
- Whole milk (2/3 cup): Moistens the biscuit dough for a tender crumb.
- Vanilla extract (1 teaspoon): Adds warmth and depth to biscuit flavor.
- Heavy whipping cream (1 cup): Whipped to fluffy perfection for the topping.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream gently without graininess.
- Vanilla extract (1/2 teaspoon for cream): Infuses the whipped cream with a delicate vanilla aroma.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by tossing the hulled and sliced strawberries with 1/3 cup granulated sugar in a bowl. This simple step is key because the sugar pulls out the natural juices from the berries, creating a luscious syrupy coating. Let them rest for at least 30 minutes so all that juicy, sweet goodness develops.
Step 2: Prepare the Biscuit Dough
While the strawberries do their thing, preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Then, it’s time for the butter—use a pastry cutter or your fingertips to work the cold cubes into the dry ingredients until the mixture looks like coarse crumbs. This step is crucial for those tender, flaky layers everyone loves.
Step 3: Bake the Biscuits
Pour in the milk and vanilla extract, stirring gently until the dough just comes together—overmixing will toughen your biscuits, so keep it light. Drop eight dollops of dough onto a parchment-lined baking sheet, giving them space to puff up. Pop them in the oven and bake for 12 to 15 minutes, until they’re beautifully golden brown. Let them cool slightly before assembling.
Step 4: Whip the Cream
In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The lightly sweetened whipped cream creates the perfect airy, creamy contrast to the crumbly biscuits and juicy strawberries.
Step 5: Assemble Your Strawberry Shortcakes
Slice each biscuit in half horizontally. Begin layering with a generous spoonful of those syrupy strawberries, then a dollop of whipped cream. Cap it with the biscuit top, then finish with another swirl of whipped cream and an extra handful of berries. This layering is what makes every bite a satisfyingly balanced mix of textures and flavors.
How to Serve Strawberry Shortcake Recipe
Garnishes
To elevate your Strawberry Shortcake Recipe even further, consider adding a few fresh mint leaves on top for a refreshing pop of color and flavor. A light dusting of powdered sugar over the finished shortcakes also adds a charming, delicate sweetness and makes the presentation irresistible.
Side Dishes
This dessert shines on its own, but if you’re serving it at a larger brunch or summer party, a crisp green salad or a refreshing fruit salad alongside it will complement the richness and keep the meal feeling light and balanced.
Creative Ways to Present
Imagine serving your strawberry shortcake in individual glass jars or pretty dessert cups layered with biscuits, berries, and cream for a delightful twist on the classic. This not only makes cleanup easier but also adds an elegant touch perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the biscuits separately in an airtight container at room temperature for up to two days to keep them tender. Keep the macerated strawberries and whipped cream refrigerated in separate containers to maintain freshness, then assemble just before serving.
Freezing
You can freeze the biscuit portion of this Strawberry Shortcake Recipe before assembling. Wrap the unbaked dough portions or baked biscuits tightly and freeze for up to two months. Thaw and warm them gently in the oven when ready. However, avoid freezing strawberries or whipped cream as they don’t freeze well and lose their texture.
Reheating
Warm the biscuits briefly in a 300°F (150°C) oven for about 5-7 minutes to bring back their fresh-baked softness. Avoid microwaving to prevent sogginess. After reheating, quickly assemble the shortcakes with fresh whipped cream and strawberries for that just-made taste.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are best for a bright, juicy flavor and texture, you can use frozen berries if fresh aren’t available. Just thaw and drain excess liquid before macerating to avoid a watery shortcake.
Is there a dairy-free option for the whipped cream?
Absolutely! Coconut whipped cream or other plant-based whipping creams are excellent dairy-free substitutes that still give you that luscious creaminess to layer in your shortcake.
What can I use if I don’t have baking powder?
You can make a substitute by combining 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for every teaspoon of baking powder needed, but fresh baking powder ensures the best rise and lightness in your biscuits.
Can I make the biscuits ahead of time?
Yes, you can bake the biscuits a day before and store them in an airtight container at room temperature. Reheat them gently before assembling your strawberry shortcake for the best experience.
How long do the macerated strawberries keep?
Macerated strawberries are best enjoyed within a day or two of preparation to maintain their flavor and texture. Keep them in a sealed container in the refrigerator.
Final Thoughts
This Strawberry Shortcake Recipe is a timeless dessert that blends simplicity with exquisite taste. It’s the kind of recipe that brings people together, evokes warm memories, and never fails to impress. Whether you’re making it for a casual family treat or a special occasion, I promise this shortcake will steal the show. Go ahead and give it a try—you’ll be smiling with every bite!
Print
Strawberry Shortcake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic strawberry shortcake features fluffy, buttery biscuits layered with juicy, macerated strawberries and freshly whipped cream. Perfect for spring and summer, this easy-to-make dessert bursts with sweet, fruity flavors and a light, tender texture that delights every palate.
Ingredients
Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- Optional: splash of lemon juice for extra flavor
Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macerate the strawberries: In a bowl, combine the sliced strawberries with 1/3 cup granulated sugar and stir well. Let them sit for at least 30 minutes to release their natural juices, creating a sweet syrupy mixture.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Prepare the biscuit dough: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined, being careful not to overmix to keep the biscuits tender.
- Shape and bake the biscuits: Drop 8 equal portions of the dough onto a parchment-lined baking sheet, spacing them evenly. Bake for 12-15 minutes or until the tops turn golden brown. Remove and allow to cool slightly.
- Make the whipped cream: In a cold bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. This will have a light, fluffy texture perfect for layering.
- Assemble the shortcakes: Split each biscuit in half horizontally. Layer the bottom halves with generous spoonfuls of macerated strawberries and whipped cream. Place the biscuit tops over the cream, then add more whipped cream and berries for garnish. Serve immediately for the best texture and flavor.
Notes
- For added brightness, mix a splash of lemon juice into the strawberries during maceration.
- For a quicker version, substitute with store-bought shortcakes or angel food cake.
- Ensure the butter is cold when cutting it into the flour to achieve a flaky biscuit texture.
- Do not overmix the biscuit dough to avoid tough, dense biscuits.
