If you’re longing for a dessert that feels like a warm hug from your childhood, this Classic Strawberry Shortcake Recipe will quickly become your new favorite. It’s a delightful assembly of buttery, flaky biscuits layered with sweet, juicy strawberries and a cloud of whipped cream, creating a dessert that’s both simple and spectacular. Whether for a sunny afternoon treat or a special gathering, this recipe captures the essence of fresh strawberries paired perfectly with soft biscuits that are just begging to be eaten.
Ingredients You’ll Need
The beauty of this Classic Strawberry Shortcake Recipe is in its simplicity. Each ingredient plays a crucial role, from the juicy strawberries adding natural sweetness and vibrant color to the tender biscuits offering a buttery texture, all crowned with luscious whipped cream that brings everything together.
- Fresh strawberries: Use ripe, juicy berries for the sweetest and most flavorful topping.
- Sugar: This helps the strawberries release their natural juices and enhances their sweetness.
- All-purpose flour: The base of the biscuits, providing structure and lightness.
- Baking powder: Essential for making the biscuits rise and become fluffy.
- Cold butter: Cubed and mixed in to create those flaky, tender biscuit layers.
- Milk: Adds moisture and brings the biscuit dough together without weighing it down.
- Whipped cream: The final touch that adds richness and a silky mouthfeel.
How to Make Classic Strawberry Shortcake Recipe
Step 1: Prepare the Strawberries
Start by slicing your fresh strawberries and tossing them with sugar. The sugar draws out the juices, creating a syrupy, luscious sauce that will soak beautifully into your biscuits later on. Let the mixture rest for about 10-15 minutes—you’ll notice the vibrant red syrup form, which is pure strawberry magic.
Step 2: Make the Biscuits
Preheat your oven to 400°F (200°C). In a bowl, whisk together the flour and baking powder. Quickly add the cold, cubed butter, cutting it into the dry ingredients with a pastry cutter or your fingers until it looks like coarse crumbs. This step is where the buttery flakes develop, so keep the butter cold for the best texture.
Step 3: Combine and Form the Dough
Pour milk into your crumbly mixture and gently stir just until the dough comes together. Be careful to avoid overmixing, which can make the biscuits tough. The dough should be slightly sticky but still hold its shape.
Step 4: Bake the Biscuits
Drop spoonfuls of dough onto a baking sheet, spacing them out like little pillows of comfort. Bake for 12 to 15 minutes or until they turn a perfect golden brown. The warm, buttery aroma filling your kitchen at this point is guaranteed to make your mouth water.
Step 5: Assemble the Shortcakes
When the biscuits are cool enough to handle, slice each one in half horizontally. Start layering with a generous spoonful of those macerated strawberries and their syrupy juices, then crown with a thick dollop of whipped cream. Top with the biscuit lid and, if you’re feeling extra indulgent, add more strawberries and cream on top.
Step 6: Serve
Serve your Classic Strawberry Shortcake Recipe immediately to enjoy the perfect contrast of warm biscuits and cool, juicy strawberries with smooth whipped cream. This dessert is all about balanced textures and fresh flavors coming together in every bite.
How to Serve Classic Strawberry Shortcake Recipe
Garnishes
For an extra pop of freshness, garnish with a sprig of mint or a light dusting of powdered sugar. Both add a charming touch, making your shortcake look just as good as it tastes. You can also add sliced almonds or a drizzle of honey to elevate the presentation and flavor profile.
Side Dishes
Classic Strawberry Shortcake pairs wonderfully with a simple cup of freshly brewed coffee or a chilled glass of sparkling wine to complement the dessert’s sweetness. Fresh fruit salad or a scoop of vanilla ice cream can also make lovely companions for this treat, adding layers of texture and flavor.
Creative Ways to Present
Feeling adventurous? Try serving your strawberry shortcakes as parfaits layered in clear glasses. Alternate biscuit crumbles, strawberries, and whipped cream for a playful and elegant presentation. Or use mini biscuit rounds for individual servings at parties to make serving effortless and charming.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the biscuits and strawberries separately in airtight containers. Keep the whipped cream refrigerated until you’re ready to serve again to maintain its fresh texture. This method keeps the biscuits from becoming soggy overnight.
Freezing
The biscuit portion freezes well before assembly. Bake the biscuits, cool them completely, then freeze in a sealed bag or container. When you’re ready to enjoy, thaw them at room temperature or warm briefly in the oven. Strawberries and whipped cream are best fresh but can be frozen separately with less ideal texture upon thawing.
Reheating
To revive leftover biscuits, pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and slightly crispy on the outside. Avoid the microwave if possible to preserve their flaky texture. Add strawberries and whipped cream only after reheating for the best experience.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for that vibrant sweetness and texture, frozen strawberries can work in a pinch. Just thaw and drain any excess liquid before mixing with sugar to prevent your shortcake from becoming soggy.
How can I make the biscuits fluffier?
Keeping your butter cold and not overworking the dough is key. Also, using fresh baking powder ensures good rise. Handle the dough gently and bake immediately for the fluffiest biscuits possible.
Is there a dairy-free option for this recipe?
Absolutely! Substitute the milk with almond, soy, or oat milk, and use a dairy-free butter alternative to make the biscuits. For the topping, coconut whipped cream makes a delicious dairy-free substitute.
Can I prepare parts of the dessert in advance?
You can prepare the strawberries up to a day ahead to let them macerate fully and make the biscuits a few hours before serving. Whip the cream fresh for best results, or store pre-whipped cream briefly in the fridge.
What is the best way to slice biscuits for shortcake?
Use a serrated knife to gently slice the biscuits horizontally without compressing or tearing them. A gentle sawing motion helps preserve their fluffy interior and makes the perfect base for layering.
Final Thoughts
There’s something truly special about the Classic Strawberry Shortcake Recipe—its simple ingredients come together to create a dessert that’s effortlessly elegant and crave-worthy. I encourage you to give this recipe a try, whether it’s for a weekend treat or a joyful celebration. Once you taste the harmony of sweet berries, tender biscuits, and luscious cream, you’ll wonder how you ever lived without it.
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Classic Strawberry Shortcake Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Classic Strawberry Shortcake offers a delightful combination of tender, buttery biscuits layered with sweet, juicy macerated strawberries and fluffy whipped cream. This beloved dessert is perfect for showcasing fresh strawberries in a simple yet indulgent treat that’s quick to prepare and ideal for any occasion.
Ingredients
For the Strawberries
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 2/3 cup milk
For the Topping
- Whipped cream for topping
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices and create a syrupy texture, enhancing their natural sweetness.
- Make the Biscuits: Preheat your oven to 400°F (200°C). In a separate bowl, whisk together the flour and baking powder. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine and Form the Dough: Pour the milk into the flour and butter mixture and stir gently until just combined, taking care not to overmix to ensure light, fluffy biscuits.
- Bake the Biscuits: Drop spoonfuls of the dough onto a baking sheet to form small biscuit-sized rounds. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted comes out clean.
- Assemble the Shortcakes: Once the biscuits are cool enough to handle, slice them in half horizontally. Layer the bottom half with the macerated strawberries and a generous dollop of whipped cream, then top with the biscuit tops.
- Serve: Serve the strawberry shortcakes immediately to enjoy the contrast of warm, buttery biscuits with the sweet strawberries and cool whipped cream.
Notes
- For best results, use fresh, ripe strawberries in season.
- Cold butter is essential for flaky biscuits, so keep it chilled until use.
- You can substitute heavy cream for milk to make richer biscuits.
- Chilling the biscuit dough briefly before baking can enhance flakiness.
- Leftover biscuits can be stored in an airtight container for up to 2 days and reheated briefly before assembling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
