Strawberry Shortcake is the quintessential dessert that pairs juicy, sweet strawberries with rich, buttery biscuits and silky whipped cream. It’s one of those treats that transports you straight to a warm, sunny afternoon, whether you’re enjoying it at a family picnic or as the grand finale to a dinner party. The perfect balance of textures and flavors makes it irresistible. And let’s not forget that it’s incredibly easy to put together!
Why This Recipe Works:
What makes this strawberry shortcake recipe stand out from others is the combination of perfectly sweetened, juicy strawberries with homemade, flaky biscuits and a homemade whipped cream topping. The biscuits, unlike dry store-bought versions, are soft, tender, and lightly sweetened with just a hint of salt to bring out the richness of the butter. Paired with the fresh, syrupy strawberries and the smooth whipped cream, this dessert is both comforting and elegant.
I’ve perfected this recipe over the years, tweaking the ingredients and techniques to get the fluffiest biscuits and the juiciest, most flavorful strawberries. And the best part? You can make the biscuits ahead of time and assemble the shortcakes just before serving, making it a great option for last-minute gatherings!
What You’ll Love About This Recipe:
- Simple Ingredients: You don’t need fancy ingredients to make this delicious dessert. Basic pantry staples like flour, sugar, and butter, combined with fresh strawberries and cream, are all you need.
- Fresh and Flavorful: The strawberries are macerated in sugar, which brings out their natural sweetness and creates a beautiful syrup that soaks into the biscuits.
- Customizable: Whether you like your shortcake served with a little more whipped cream or extra strawberries, you can make it just the way you like it.
Ready to bake? Let’s dive into this mouthwatering, foolproof recipe for Strawberry Shortcake.
Ingredients You’ll Need
For the Strawberries and Whipped Cream:
- 6-7 cups of quartered strawberries – The star of this dessert! You want sweet, ripe strawberries that will release their juice when macerated with sugar.
- 1/4 cup + 2 tablespoons (75g) granulated sugar, divided – Some sugar is used for the strawberries, and the rest for the whipped cream.
- 1 teaspoon pure vanilla extract – To enhance the flavor of the whipped cream.
- 1 cup (240ml) heavy cream – For the perfect, fluffy whipped cream.
For the Biscuits:
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for your hands and work surface – The base of our biscuits, creating the perfect structure.
- 1/4 cup (50g) granulated sugar – To add sweetness to the biscuits without overpowering them.
- 4 teaspoons aluminum-free baking powder – This helps the biscuits rise and become light and fluffy.
- 1/2 teaspoon baking soda – To give the biscuits a slight lift.
- 1 teaspoon salt – Balances the sweetness in the biscuits.
- 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed – The key to flaky, buttery biscuits. Make sure the butter stays cold until the moment it hits the oven.
- 1 cup (240ml) cold buttermilk – This will make your biscuits extra tender.
- 2 tablespoons (30ml) heavy cream or buttermilk, for brushing the biscuits – Adds a glossy finish and enhances the golden color.
- Coarse sugar for sprinkling on top – Adds a touch of crunch to the biscuit tops.
How to Make Strawberry Shortcake
Step 1: Prepare the Strawberries
The first thing you want to do is get the strawberries ready. This is where the magic happens!
- Slice the Strawberries – Take 6 to 7 cups of fresh, ripe strawberries and slice them into quarters.
- Add Sugar – In a large bowl, combine the sliced strawberries with 1/4 cup + 2 tablespoons of granulated sugar.
- Let it Rest – Cover the bowl and set it aside in the refrigerator. The sugar will draw out the natural juices from the strawberries, making a delicious syrup. Let them macerate for at least 30 minutes or until you’re ready to assemble the shortcakes.
Step 2: Make the Biscuits
Now for the biscuit base – flaky, buttery, and the perfect complement to the sweet strawberries and whipped cream!
- Preheat the Oven – Set your oven to 400°F (204°C) and prepare your baking surface. If you’re using a cast-iron skillet, grease it lightly; otherwise, line a baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients – In a large bowl or food processor, combine 2 and 3/4 cups flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Whisk or pulse until evenly mixed.
- Cut in the Butter – Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You want small bits of butter to remain for the flaky texture.
- Add Buttermilk – Pour 1 cup cold buttermilk over the mixture. Gently fold everything together with a spoon or silicone spatula until it just begins to come together. The dough will be shaggy and slightly crumbly.
- Knead the Dough – On a floured surface, gently pour out the dough and bring it together with your hands. Flour your hands and work surface well. Flatten the dough into a 3/4-inch thick rectangle using your hands or a rolling pin.
- Fold the Dough – Fold one side of the dough into the center, then the other. Turn it 90 degrees, flatten it again, and repeat. You want to do this folding process about 3 times to create flaky layers.
- Cut the Biscuits – Using a biscuit cutter (about 2.75 to 3 inches), cut the dough into circles. Re-roll any scraps and cut additional biscuits. You should end up with around 10-12 biscuits.
- Brush and Bake – Place the biscuits close together in a cast-iron skillet or on a baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until golden brown on top. Once done, remove from the oven and cool for at least 10 minutes.
Step 3: Make the Whipped Cream
Light and fluffy whipped cream is a must-have for strawberry shortcake!
- Whip the Cream – In a stand mixer or using a hand mixer, beat 1 cup heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract on medium-high speed for about 3 minutes until soft-medium peaks form. Be careful not to overwhip!
Assembling the Strawberry Shortcake
Step 1: Slice the Biscuits
Now that your biscuits are baked and cooled, it’s time to slice them in half. Use a serrated knife to cut each biscuit in half horizontally. These halves will serve as the base and top of your shortcake layers.
Step 2: Layer the Strawberries
Place the bottom half of a biscuit on a plate. Generously spoon the macerated strawberries, with their syrup, over the biscuit. Be sure to heap them on! The sweet syrup will soak into the biscuit, making it even more delicious.
Step 3: Add the Whipped Cream
Next, take a generous dollop of freshly whipped cream and place it on top of the strawberries. This is where the magic really happens! You want to use enough to create a creamy, dreamy layer.
Step 4: Top with the Biscuit
Place the top half of the biscuit on top of the whipped cream, gently pressing it down just a little bit to keep everything in place.
Step 5: Garnish and Serve
For that extra touch, garnish your strawberry shortcakes with a few extra whole strawberries on top or a light dusting of powdered sugar if you prefer. Serve immediately and enjoy the soft, flaky biscuit layers with the sweet strawberries and fluffy cream!
Strawberry shortcake is best served fresh, right after assembling. It’s a simple yet indulgent dessert perfect for any occasion, especially summer gatherings or when strawberries are in season. The soft, buttery biscuits combined with the juicy strawberries and whipped cream create a dessert that is pure bliss in every bite.
