Easy Strawberry Shortcake Recipe: A Classic Dessert

Hello, friends! Emily here, from Emily’s Must-Try Kitchen. Today, we’re diving headfirst into a timeless classic: Strawberry Shortcake! This isn’t just any dessert; it’s a taste of summer, a burst of sunshine, and a dollop of pure joy all rolled into one. I remember making this with my mom every year during strawberry season, and the smell alone brings back so many happy memories. So grab your apron, and let’s get baking!

This Strawberry Shortcake recipe is incredibly easy, even if you’re new to baking. We’re talking about tender, buttery biscuits piled high with sweet, juicy strawberries and a cloud of homemade whipped cream. It’s the perfect dessert for potlucks, barbecues, or simply treating yourself on a warm evening. Trust me, once you taste this homemade strawberry shortcake, you’ll never go back to store-bought again!

Why You’ll Love This Strawberry Shortcake

There are a million reasons to adore this strawberry shortcake recipe, but here are a few of my favorites:

• Quick and Easy: From start to finish, this dessert comes together in under 30 minutes. Perfect for those last-minute cravings or unexpected guests.
• Fresh Flavors: The combination of fresh strawberries, buttery biscuits, and creamy whipped cream is simply irresistible. Each bite is a burst of summer goodness.
• Customizable: Feel free to get creative! Add a hint of lemon zest to the biscuits, or swap out the strawberries for other berries like blueberries or raspberries.
• Crowd-Pleaser: This dessert is always a hit, no matter the occasion. It’s a guaranteed way to bring smiles to everyone’s faces.

Ingredients You’ll Need

Here’s what you’ll need to create this delightful dessert:

• 7 cups fresh sliced strawberries
• 3 tablespoons granulated sugar
• 3 cups all-purpose flour
• ¼ cup granulated sugar (for biscuits)
• 5 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup unsalted butter (frozen)
• ¾ cup cold heavy whipping cream (plus more for brushing biscuits)
• ¾ cup cold whole milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar

How to Make Strawberry Shortcake: Step-by-Step

Let’s walk through the steps to create this classic dessert. Don’t worry, it’s easier than you think!

1. Prepare the Strawberries: Wash and slice strawberries. In a mixing bowl, mix with 3 tablespoons of granulated sugar. This is to macerate the berries, which helps to draw out their natural juices and sweeten them up. Let them sit for at least 15 minutes while you prepare the biscuits.
2. Make the Biscuit Dough: Preheat your oven to 425°F (220°C). In a large bowl, combine the flour, sugar (for biscuits), baking powder, and salt.
3. Incorporate the Butter: Grate the frozen butter into the dry ingredients or cut the butter into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating flaky, tender biscuits.
4. Add the Liquid Ingredients: In a separate bowl, whisk together the cold heavy cream, cold whole milk, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Shape and Bake the Biscuits: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a rectangle about ¾ inch thick. Use a biscuit cutter or a knife to cut out the biscuits. Place them on a baking sheet lined with parchment paper. Brush the tops of the biscuits with a little extra heavy cream for a golden-brown finish.
6. Bake: Bake the biscuits for about 12-15 minutes, or until they are golden brown and have risen nicely.
7. Whip the Cream: While the biscuits are baking, prepare the whipped cream. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, or you’ll end up with butter!
8. Assemble the Shortcakes: Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous amount of the macerated strawberries over the bottom half of each biscuit. Top with a dollop of whipped cream and place the top half of the biscuit on top. Serve immediately and enjoy!

Pro Tips for the Best Strawberry Shortcake

Here are some insider tips to take your strawberry shortcake to the next level:

• Use Cold Ingredients: Cold butter and liquids are key to creating flaky biscuits. The cold fat creates pockets of steam that result in a light and airy texture.
• Don’t Overmix: Overmixing the dough will result in tough biscuits. Mix until just combined, and don’t worry about a few lumps.
• Frozen Butter: Freezing the butter and then grating it into the flour makes it easier to incorporate and ensures that it stays cold.
• Macerate the Strawberries: Letting the strawberries sit with sugar for at least 15 minutes helps to draw out their juices and sweeten them.
• Chill the Bowl and Whisk: For the whipped cream, chilling the bowl and whisk beforehand will help the cream whip up faster and hold its shape better.

Common Mistakes to Avoid

Even the best bakers make mistakes. Here are a few common pitfalls to watch out for:

• Overmixing the Dough: This is the biggest culprit for tough biscuits. Mix until just combined.
• Using Warm Butter: Warm butter will melt into the flour and result in dense, greasy biscuits.
• Overbaking the Biscuits: Overbaked biscuits will be dry and hard. Keep a close eye on them and remove them from the oven when they are golden brown.
• Skipping the Maceration: Macerating the strawberries is crucial for bringing out their flavor and sweetness.

Strawberry Shortcake Variations

Want to mix things up? Here are a few fun variations to try:

• Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for a bright, citrusy flavor.
• Other Berries: Swap out the strawberries for other berries like blueberries, raspberries, or blackberries.
• Different Extracts: Experiment with different extracts in the whipped cream, such as almond or lemon extract.
• Savory Shortcake: Skip the sugar in the biscuit dough and serve with savory toppings like roasted vegetables and goat cheese.
• Grilled Shortcake: Grill the biscuit halves for a smoky flavor.

How to Store Strawberry Shortcake

Strawberry shortcake is best enjoyed fresh, but if you have leftovers, here’s how to store them:

• Biscuits: Store the biscuits in an airtight container at room temperature for up to 2 days.
• Strawberries: Store the macerated strawberries in an airtight container in the refrigerator for up to 2 days.
• Whipped Cream: Store the whipped cream in an airtight container in the refrigerator for up to 24 hours. It may lose some of its volume.
• Assembled Shortcake: Assembled shortcake is best eaten immediately, as the biscuits will become soggy over time. If you must store it, do so in the refrigerator for up to 6 hours.

Frequently Asked Questions (FAQ)

Here are some common questions about making strawberry shortcake:

• Can I use frozen strawberries? While fresh strawberries are best, you can use frozen strawberries in a pinch. Just be sure to thaw them completely and drain off any excess liquid before macerating them.
• Can I make the biscuits ahead of time? Yes, you can make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap.
• Can I use store-bought whipped cream? Of course! While homemade whipped cream is delicious, store-bought whipped cream is a perfectly acceptable substitute.
• Can I use a food processor to make the biscuit dough? Yes, you can use a food processor to cut the butter into the flour. Just be careful not to overprocess, or you’ll end up with tough biscuits.
• What is the best way to cut the butter into the flour? A pastry blender or your fingertips are the best tools for cutting the butter into the flour. The goal is to create small, even pieces of butter that will create flaky layers in the biscuits.

Serving Suggestions

Strawberry shortcake is delicious on its own, but here are a few ideas for serving it:

• With a scoop of vanilla ice cream: The cold ice cream complements the warm biscuits and sweet strawberries perfectly.
• With a drizzle of balsamic glaze: A drizzle of balsamic glaze adds a touch of acidity and complexity to the dessert.
• With a sprinkle of fresh mint: Fresh mint adds a refreshing touch.
• As part of a dessert bar: Set up a dessert bar with all the components of strawberry shortcake and let your guests assemble their own creations.
• Alongside other summer desserts: Serve alongside easy peach crisp or peach crisp recipe for a delightful summer spread.

And there you have it, friends! A classic Strawberry Shortcake recipe that’s sure to become a family favorite. Remember, cooking is all about having fun and experimenting, so don’t be afraid to put your own spin on this recipe. I can’t wait to hear what you think! Happy baking!

Print Pin

Strawberry Shortcake

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 450

A classic dessert featuring sweet strawberries and fluffy biscuits topped with whipped cream. Perfect for a summer treat!

Ingredients

Strawberries

• 7 cups fresh sliced strawberries (washed and sliced)
• 3 tablespoons granulated sugar (for strawberries)

Biscuits

• 3 cups all-purpose flour
• 0.25 cup granulated sugar (for biscuits)
• 5 teaspoons baking powder
• 1 teaspoon salt
• 0.75 cup unsalted butter (frozen)
• 0.75 cup cold heavy whipping cream (plus more for brushing biscuits)
• 0.75 cup cold whole milk
• 1 teaspoon vanilla extract

Whipped Cream

• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar

Instructions 

• Wash and slice strawberries, mix with granulated sugar, and let them macerate.
• Preheat oven to 425°F. Combine flour, sugar, baking powder, and salt in a bowl. Mix in frozen butter until crumbly.
• Stir in heavy cream, whole milk, and vanilla until just combined.
• Knead dough gently, pat into a rectangle, cut out biscuits, and bake for about 15 minutes until golden brown.
• Beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
• Slice biscuits in half horizontally and layer with strawberries and whipped cream.

Notes

For best results, use very cold ingredients when making the biscuits.

Calories: 450kcal

Cost: $18

Course: Dessert

Cuisine: American

Keyword: Strawberry

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 300mg