Strawberry Shortcake

When summer is in full swing, and we see juicy, ripe strawberries everywhere, it’s a clear sign that it’s time for a favorite treat: Strawberry Shortcake! Imagine biting into a dessert with sweet macerated strawberries, fluffy whipped cream, and flaky, tender buttery biscuits – that’s what we’re making today.

I have a special connection with this strawberry shortcake recipe. It takes me back to my childhood summers when the smell of ripe strawberries filled the air, and I knew it was time to bake. Now, I continue this tradition every year when strawberries are in season.

What’s amazing about this dessert is that it’s not only scrumptious, but it’s also simple to make. It’s a great recipe for anyone, no matter your cooking level.

Looking for a different kind of strawberry cake? My Strawberry Layer Cake is a total show-stopper!

Why You’ll Love This Recipe

1. Fresh Ingredients: This recipe shines the spotlight on summer’s star fruit – strawberries. The fresher and juicier the strawberries, the tastier the shortcake.
2. Anyone can make it: You don’t have to be a pro chef to whip up this dessert. With its easy steps, it’s a piece of cake, or rather, a piece of shortcake!
3. It’s great for any occasion: Whether you’re having a barbecue, a family dinner, or just a simple tea time, this versatile dessert fits right in.

Ingredients Needed

Here’s what you need to make it:

• Strawberries: Look for fresh, ripe, and firm strawberries. They’ll give the best flavor. If you want to mix things up, try adding other berries like raspberries.
• Biscuits: Biscuits are the heart of the shortcake. My homemade buttermilk biscuits are super flaky and tender, which makes them perfect for this recipe.
• Sugar: It helps bring out the sweetness and juices of the strawberries. Use regular white granulated sugar.
• Whipping Cream: The fresh cream adds a soft, creamy touch to the dessert. If you’re looking for a dairy-free option, coconut cream works too.
• Pure Vanilla Extract: It gives a nice touch of flavor to the whipped cream. Make sure that you’re use pure vanilla extract, not the imitation stuff.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Strawberry Shortcakes

First, make homemade biscuits! They’re the best, I promise.

1. Start by preheating the oven to 425°F (220°C). Then in a large mixing bowl, combine flour, baking powder, sugar, and salt. Cut cold butter into small cubes and incorporate into the flour mixture until it achieves a coarse meal texture.

1. Gradually add in cold buttermilk, stirring until just combined. Turn the dough onto a lightly floured surface and gently fold several times to create layers. Flatten dough to approximately 1 inch thick and cut using a round biscuit cutter, avoiding any twisting motion.

1. Arrange biscuits on a baking sheet with their sides touching for optimal rise. Bake for 20-25 minutes, or until the biscuits attain a golden-brown color. Brush biscuits with melted butter upon removal from the oven.

1. Wash the strawberries and take off the stems. Cut them into slices and put them in a bowl with some sugar. Let them sit for a while. This helps the strawberries become juicy.
2. Next, make the whipped cream. Mix the whipping cream and vanilla extract until it becomes thick.

1. Now it’s time to put the shortcakes together. Put some strawberries on each biscuit, add a big spoonful of whipped cream on top, and then put the other half of the biscuit on top.
2. Finally, add a little more whipped cream and a few strawberries on top. If there’s any juice left from the strawberries, you can drizzle it on top.

Recipe Tips

• Use Fresh Strawberries: Fresh, ripe strawberries are the best for this recipe, do NOT use frozen. They should be vibrant red in color and firm to the touch. These strawberries are naturally sweet and juicy, which will give your shortcake the most flavor.
• Don’t Rush the Maceration: Letting the strawberries sit with the sugar is an important step. It helps draw out the juices and creates a natural syrup. So, don’t rush this step, give it at least 30 minutes.
• Whip the Cream Properly: Whipping cream, until it forms stiff peaks is key. But remember, overbeating can make it grainy and butter-like, so watch it closely as you beat it.
• Bake Your Biscuits: Using my homemade buttermilk biscuits will elevate your strawberry shortcake recipe. They are tender and flaky, which makes them a perfect match for the strawberries and cream. If you don’t want to bake them from scratch, store-bought biscuits work just fine.

Storing Tips

When it comes to storing your strawberry shortcake, it’s best to keep the components separately in the refrigerator. Assemble the shortcakes just before serving to keep the biscuits from getting soggy. The macerated strawberries can last for up to two days, and the whipped cream for up to one day in the fridge.

More Strawberry Recipes To Try

Strawberry Scones

Strawberry Waffles

Strawberry Galette

Strawberry Oatmeal Bars

With its simplicity, freshness, and amazing taste, this strawberry shortcake recipe is a must-try this summer. I hope you enjoy making this strawberry shortcake recipe as much as I do. If you try it, please rate it and leave a review. Also, don’t forget to share your delicious creation on Pinterest!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 19 votes

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Strawberry Shortcake Recipe

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Author: Diana

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Enjoy the sweetness of summer with this simple yet delicious strawberry shortcake recipe. Featuring fresh strawberries, homemade flaky buttermilk biscuits, and a dollop of creamy whipped cream, this dessert is perfect for any occasion.

6 servings

Enjoy the sweetness of summer with this simple yet delicious strawberry shortcake recipe. Featuring fresh strawberries, homemade flaky buttermilk biscuits, and a dollop of creamy whipped cream, this dessert is perfect for any occasion.

Equipment

• Knife
• cutting board
• Mixing Bowl
• Measuring cups and spoons
• Food processor
• Rolling Pin
• Biscuit cutter 3 inch size
• Electric mixer or Whisk
• Spatula

Ingredients

For the Shortcakes/biscuits

• ▢ 2 cups all purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons granulated sugar
• ▢ 1 stick unsalted butter cold and cut into small cubes
• ▢ ¾ cup buttermilk cold, plus extra for brushing the biscuits
• ▢ 2 tablespoons unsalted butter melted

For the Strawberries and Whipped Cream

• ▢ 1 lb fresh strawberries
• ▢ ⅓ cup granulated sugar or to taste
• ▢ 2 cups heavy whipping cream
• ▢ 1 teaspoon pure vanilla extract

Instructions

• Rinse the strawberries and remove the stems. Slice them into small pieces. In a bowl, combine the strawberries and sugar. Mix well and let it sit for at least 30 minutes. This process is called maceration, which will allow the strawberries to release their natural juices and create a syrup. You can also refrigerate them to enhance the flavor.
• Preheat the oven to 425°F/220°C, or 200°C fan oven, and line a sheet pan with parchment paper.
• If using a food processor: To the jug of a food processor, add flour, baking powder, salt, sugar, and cold butter. Pulse a few times until the mixture is crumbly and resembles coarse sand. Do not over-mix. If using a pastry cutter, in a bowl combine flour with baking powder, salt, sugar, and cold butter. Cut the butter into the flour mixture until crumbly.
• To the flour-butter mixture, add cold buttermilk. And mix with a spatula gently until just combined.
• Lightly flour a clean surface, and turn the dough onto the surface and gently bring it together with floured hands. Using your hands flatten the dough into a ¾ inch-thick rectangluar disk, then fold one side to the center, and then the other side to the center, and fold the whole thing over again. Repeat two times and you should end up with a ¾-inch thick rectangle.
• Dip a 3 inch biscuit cutter into flour, and cut the dough but DO NOT twist. Remove onto the prepared sheet pan, and brush the tops with buttermilk using a pastry brush. Bake in the preheated oven for 16-18 minutes. Remove from the oven and brush with melted butter while the biscuits are still hot.
• In a chilled bowl, pour in the whipping cream and vanilla extract. Use a mixer on medium speed to whip the cream until it forms stiff peaks. You can also do this by hand, but it will require more time and effort. Be careful not to overbeat, as the cream can turn into butter. Once done, refrigerate until ready to use.
• Split your homemade biscuits in half horizontally. Spoon a generous portion of the macerated strawberries onto the bottom half of each biscuit. Add a dollop of whipped cream on top of the strawberries, then cover with the top half of the biscuit.
• Top each shortcake with another dollop of whipped cream and a few more strawberries. If there’s any juice left from the macerated strawberries, you can drizzle it over the shortcakes. Serve immediately for the best flavor and texture.

Notes:

• Use fresh, ripe strawberries for the best flavor.
• It is important that the butter and buttermilk are very cold! When the biscuits bake, the cold butter melts and creates flaky pockets in the biscuits.
• Folding the dough creates height and layers. You can technically skip this step, but the texture of the biscuits will be more uniform and dense.
• Allow the strawberries to macerate for at least 30 minutes to draw out their natural juices.
• Be careful not to overbeat the whipping cream, stop when stiff peaks form.
• Assemble the shortcakes just before serving to prevent the biscuits from getting soggy.
• Storing: The macerated strawberries can last for up to two days, and the whipped cream for up to one day in the refrigerator. Store each component separately and assemble before serving.

Nutrition Information

Serving: 1shortcake, Calories: 684kcal, Carbohydrates: 55g, Protein: 8g, Fat: 49g, Saturated Fat: 31g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 253mg, Potassium: 485mg, Fiber: 3g, Sugar: 20g, Vitamin A: 1812IU, Vitamin C: 45mg, Calcium: 198mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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