Craving a sweet treat? Master this classic Strawberry Shortcake Recipe! Super easy and quick, with juicy strawberries and fluffy biscuits. It’s the perfect summer dessert.
Hey there, my friend 👋! Summertime calls for delicious, sweet treats, and nothing beats the classic strawberry shortcake.
The fluffy, sweet biscuits, juicy strawberries, and airy whipped cream are a match made in heaven. Trust me, this recipe will be your new favorite.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- A large mixing bowl.
- Several smaller mixing bowls.
- A baking sheet.
- Measuring cups and spoons.
- A small saucepan.
- A pastry cutter or your hands.
- Rolling pin
- Biscuit cutter
- Oven mitts
- Serving bowls or plates.
The Recipe
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter chilled and diced small
- ½ cup heavy cream
- 1 egg
- ¼ cup granulated sugar for topping
- 1 quart fresh strawberries hulled and sliced
- 1 tablespoon granulated sugar for sweetening the berries
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- In a large mixing bowl whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
- Add the chilled butter and cut it into the flour mixture using your pastry cutter or your fingertips. Work quickly so the butter doesn’t melt. The mixture should look like coarse crumbs.
- In a small bowl, whisk together the heavy cream and egg. Slowly add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix).
- Dump the dough onto a floured surface and knead a couple of times to bring it together.
- Lightly flour your rolling pin and roll out the dough 1/2 inch thick. Cut out the biscuits using a biscuit cutter.
- Place the biscuits on the prepared baking sheet and brush the tops with a little heavy cream. Sprinkle with the granulated sugar.
- Bake for 15-20 minutes or until the biscuits are golden brown. Let them cool on a wire rack.
- While the biscuits bake, make the strawberries. In a bowl, combine the sliced strawberries with 1 tablespoon of sugar. Let them sit at room temperature for 30 minutes to draw out their juices.
- Make the whipped cream by beating the heavy cream and vanilla extract with a whisk or electric hand mixer until soft peaks form. Add a little sugar to taste if you’d like.
- Now for the fun part – assembly! Split each shortcake biscuit in half, spoon over the sweetened strawberries, add a generous dollop of whipped cream, and top with the other half of the biscuit. Enjoy!
Notes
- Use the freshest strawberries for the best flavor.
- For extra fluffiness, give the heavy cream a good whisking before adding it to the flour mixture.
- Add a little lemon zest to the strawberries for a burst of citrusy flavor. A little balsamic vinegar works, too!
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Unsalted butter | Salted butter (reduce salt in recipe), shortening, vegan butter substitute |
| Heavy cream | Half-and-half, whole milk thickened with flour, coconut cream |
| Granulated sugar | Brown sugar, honey, maple syrup |
What to Serve with Strawberry Shortcake
Strawberry shortcake is delicious on its own, but try pairing it with:
- A scoop of vanilla ice cream
- A drizzle of chocolate sauce
- A refreshing iced tea
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Allow them to thaw at room temperature and drain off any excess liquid before using.
Can I make strawberry shortcake ahead of time?
Absolutely! You can bake the shortcake biscuits and make the sweetened strawberries ahead of time. Wait until right before serving to make the whipped cream and assemble the shortcakes.
How long does strawberry shortcake last?
Leftover strawberry shortcakes will last for 1-2 days in the refrigerator. Store in an airtight container to keep the shortcakes fresh.
Can I use whipped cream from a can?
Yes, you can definitely use canned whipped cream to save time. But homemade whipped cream is fresher and more flavorful.
Does strawberry shortcake need to be refrigerated?
It’s best to refrigerate assembled shortcakes because of the whipped cream. The shortcake biscuits can be stored at room temperature.
