If you’re looking for a timeless dessert that bursts with fresh flavor and simple elegance, this Strawberry Shortcake Recipe is the one to try. It’s the perfect balance of tender, flaky biscuits layered with luscious macerated strawberries and light, fluffy whipped cream. Whether it’s a sunny afternoon treat or a special occasion finale, this recipe brings that classic homemade charm straight to your table, promising smiles with every bite.
Ingredients You’ll Need
This Strawberry Shortcake Recipe relies on straightforward, wholesome ingredients that each play a key role in building its iconic flavor and texture. From the juicy sweetness of fresh strawberries to the buttery richness of the biscuits, every component contributes to a perfect harmony of taste.
- Strawberries, 1½ pounds, hulled and sliced: Choose ripe and fragrant berries—they’re the star that brings sweetness and color.
- Granulated sugar, ⅓ cup and ¼ cup: Used to macerate the strawberries and sweeten the biscuits respectively, balancing tartness with the right touch of sweetness.
- All-purpose flour, 4 cups: Creates the backbone of your biscuit base with structure and tenderness.
- Baking powder, 1 tablespoon: Helps the biscuits rise beautifully, making them light and fluffy.
- Baking soda, ½ teaspoon: Adds a subtle lift and works with buttermilk for an airy crumb.
- Salt, 1 teaspoon: Enhances all flavors for a well-rounded taste.
- Cold unsalted butter, 1 cup, cubed: The secret to flaky biscuits—chilled butter ensures layers in every bite.
- Cold buttermilk, 1¼ cups: Adds moisture and a slight tang that balances the sweetness.
- Large egg, 1: Binds ingredients while adding richness.
- Vanilla extract, 1 teaspoon: A warm note that sings through the biscuits and whipped cream.
- Cold heavy cream, 2 tablespoons: For brushing the biscuit tops to achieve a golden, inviting crust.
- Heavy whipping cream, 2 cups: Whipped into soft peaks to crown each shortcake with fluffy decadence.
- Granulated sugar for whipped cream, ¼ cup: Sweetens the whipped cream just right without overpowering the fresh strawberry flavor.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Begin by tossing your sliced strawberries with sugar in a large bowl. Cover and refrigerate them for a minimum of a few hours, ideally up to 24 hours. This allows the sugar to coax out their natural juices, creating a deliciously syrupy, intensely flavored strawberry mixture that will soak into your shortcake layers.
Step 2: Prepare the Oven
Preheat your oven to 425°F and line a large baking sheet with parchment paper. The high heat helps your biscuits rise quickly for that golden exterior while staying tender inside, and parchment ensures they don’t stick—maximizing both texture and appearance.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step evenly distributes your leavening agents and flavorings, setting the stage for consistent biscuit dough.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk your egg, cold buttermilk, and vanilla extract. This mixture enriches your dough and adds a subtle depth of flavor, complementing the sweetness of the strawberries perfectly.
Step 5: Cut in the Butter
Drop your cold, cubed butter into the dry ingredients and cut it in with a pastry cutter or your fingers. Work quickly until the mixture resembles coarse peas—a crucial step that creates those flaky layers your shortcake is famous for.
Step 6: Form the Dough
Pour your wet mixture into the dry ingredients and gently stir until a shaggy dough forms. Avoid overmixing here to keep your biscuits tender rather than tough.
Step 7: Shape and Cut Biscuits
On a lightly floured surface, gently bring the dough together and pat it out to about 1-inch thickness. Use a floured 3-inch biscuit cutter to stamp out your shortcakes in straight, downward presses—no twisting—to ensure well-risen edges.
Step 8: Bake the Biscuits
Place the shortcakes on your prepared baking sheet, brush the tops with cold heavy cream, and optionally sprinkle a little sugar on top for sparkle. Bake for 15 minutes until they’re beautifully golden. Then, transfer to a wire rack to cool completely before assembling.
Step 9: Make Whipped Cream
Using a mixer, beat the heavy whipping cream with sugar and vanilla until soft peaks form. This luscious, airy cream will serve as the perfect plush topping for your shortcakes.
Step 10: Assemble and Serve
Split each biscuit in half horizontally, layering bottom halves with generous spoonfuls of whipped cream and macerated strawberries. Cap them with the biscuit tops and finish with more cream and berries for a stunning presentation and the ultimate strawberry shortcake experience.
How to Serve Strawberry Shortcake Recipe
Garnishes
Add a sprig of fresh mint or a delicate dusting of powdered sugar to elevate the look and introduce a fresh herbal note or hint of sweetness. The vibrant red strawberries paired with white cream and golden biscuits are already picture-perfect, but these touches can add a gourmet flair your guests will adore.
Side Dishes
Light and refreshing accompaniments like a crisp green salad with citrus vinaigrette or a scoop of vanilla ice cream work beautifully alongside this Strawberry Shortcake Recipe. They keep the meal balanced, offering a contrast to the richness and sweetness of your dessert.
Creative Ways to Present
If you want to switch things up, try serving the components deconstructed in a parfait glass layered with strawberries, whipped cream, and biscuit crumbles. Alternatively, make mini shortcakes using biscuit cutters for bite-sized delights perfect for parties and afternoon teas.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shortcakes and their components separately refrigerated to maintain freshness. Store biscuits wrapped in foil or airtight containers to prevent drying out, and keep strawberries and whipped cream chilled in sealed containers for up to two days.
Freezing
Biscuits freeze well before assembly. Wrap them tightly in plastic wrap and place inside a freezer bag for up to three months. Thaw at room temperature and reheat briefly in a warm oven before assembling the shortcakes fresh.
Reheating
Warm biscuits gently in a low oven (about 300°F) for 5–7 minutes before serving, but avoid reheating whipped cream or strawberries. Add those fresh just before assembling to keep your Strawberry Shortcake Recipe tasting bright and fresh.
FAQs
Can I use frozen strawberries for this Strawberry Shortcake Recipe?
While fresh strawberries are best for texture and flavor, frozen can work in a pinch. Thaw them completely and drain excess liquid before macerating with sugar to avoid soggy shortcakes.
What can I substitute for buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¼ cups of milk. Let it sit for 5 minutes to curdle before using in the recipe.
How do I get flaky biscuits in this recipe?
The key is cold butter cut into the dry ingredients and minimal mixing once you add liquids. This keeps small pockets of butter intact, creating lovely flaky layers as the biscuits bake.
Can I make this recipe dairy-free?
Yes! Use dairy-free butter and a plant-based milk like almond or oat milk mixed with a splash of lemon juice for the buttermilk. For the whipped cream, coconut cream whipped until fluffy is a fantastic alternative.
How long can the macerated strawberries be stored?
Macerated strawberries keep well in the refrigerator for up to 24 hours. Any longer and they may become too soft, so it’s best to macerate close to serving time for optimal flavor and texture.
Final Thoughts
This Strawberry Shortcake Recipe is more than just a dessert—it’s a celebration of simple ingredients and classic techniques that come together in a truly delightful way. Whether you’re sharing it with family, friends, or just treating yourself, it’s easy to make, charmingly beautiful, and irresistibly delicious. Give it a try at your next gathering or whenever you want to bring a touch of sweet sunshine to your table!
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including maceration and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Strawberry Shortcake featuring tender homemade biscuits topped with macerated fresh strawberries and fluffy whipped cream. This delightful dessert balances the sweetness of the berries with flaky, buttery shortcakes for an irresistible treat perfect for any occasion.
Ingredients
Strawberries and Maceration
- 1½ pounds strawberries, hulled and sliced (675g)
- â…“ cup granulated sugar (67g)
Biscuits
- 4 cups all-purpose flour (480g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed (226g)
- 1¼ cups cold buttermilk (300mL)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cold heavy cream for brushing on top
Whipped Cream Topping
- 2 cups heavy whipping cream (480ml)
- ¼ cup granulated sugar (50g)
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: Place the sliced strawberries in a large bowl, sprinkle with â…“ cup granulated sugar, and stir gently to mix. Cover the bowl and refrigerate for up to 24 hours to allow the sugar to draw out the natural juices from the strawberries, creating a flavorful syrup.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents throughout the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, cold buttermilk, and vanilla extract until blended. This mixture adds moisture and flavor to the biscuits.
- Cut in the Butter: Add the cold cubed butter to the dry ingredient mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter present. This step is key for creating a flaky biscuit texture.
- Form the Dough: Pour the wet ingredient mixture into the dry mixture and gently mix until a shaggy dough forms. Avoid overmixing to keep the biscuits tender.
- Shape and Cut Biscuits: Lightly flour a work surface and gently bring the dough together, patting it into a 1-inch thick slab. Use a floured 3-inch biscuit cutter to press down straight without twisting to cut out 8 biscuits.
- Bake the Biscuits: Arrange the biscuits on the prepared baking sheet. Brush the tops with cold heavy cream and optionally sprinkle a bit of sugar. Bake for about 15 minutes or until the tops are golden brown. Once baked, transfer biscuits to a wire rack and allow them to cool completely.
- Make Whipped Cream: In a large bowl, beat the heavy whipping cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract on medium-high speed until soft peaks form, creating a light and airy topping.
- Assemble and Serve: Carefully split each cooled biscuit in half. Spoon a generous layer of whipped cream onto the bottom half, top with a good portion of macerated strawberries along with some of their syrup, then place the biscuit top back on. Add additional whipped cream and strawberries on top if desired. Serve immediately for the best flavor and texture experience.
Notes
- For best flavor, macerate strawberries several hours or up to a day ahead to enhance their juiciness and sweetness.
- Keep butter and buttermilk cold to ensure flaky biscuits.
- Do not twist biscuit cutter when cutting dough to avoid sealing edges and preventing proper rise.
- Leftover biscuits can be stored in an airtight container and reheated gently before serving.
- Use fresh heavy cream and beat just until soft peaks form to avoid over-whipping into butter.
