If you’re ready for a deliciously nostalgic treat, this Strawberry Shortcake Recipe is pure summer joy in dessert form. Tender homemade biscuits, juicy macerated strawberries, and pillowy clouds of whipped cream come together in one heavenly bite. Whether it’s for a backyard celebration or just a sweet craving, this classic combination delivers vibrant flavors and irresistible textures that practically scream sunshine. No fancy ingredients, just simple steps and that unbeatable homemade touch—get ready to make everyone’s favorite summer dessert from scratch!
Ingredients You’ll Need
This Strawberry Shortcake Recipe keeps things delightfully simple, highlighting the sweet freshness of strawberries and rich biscuits. Each ingredient is carefully chosen to add something special, whether it’s flavor, texture, or that irresistible golden color.
- Fresh Strawberries: The star of the show, bursting with sweetness and beautiful color—use the ripest berries you can find for best results.
- Granulated Sugar: Adds just the right level of sweetness to both the berries and biscuits, and helps create a luscious strawberry syrup.
- All-Purpose Flour: Gives the biscuits their tender crumb and structure, perfect for holding all the toppings.
- Baking Powder: The secret to those sky-high, fluffy biscuits; don’t skip it!
- Salt: Balances the sweetness and boosts the flavor in both biscuits and cream.
- Cold Unsalted Butter: Provides rich flavor and those classic flaky biscuit layers—keep it extra cold for best texture.
- Whole Milk: Adds moisture and richness to create a light, tender biscuit dough.
- Heavy Cream: Whips into a luxurious, billowy topping that’s absolutely key to shortcake perfection.
- Powdered Sugar: Sweetens the whipped cream delicately so it never overpowers the star ingredients.
- Vanilla Extract: Just a splash brings the whole dessert together with subtle aromatic flavor.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Begin by hulling and slicing your fresh strawberries, then toss them in a bowl with granulated sugar. This simple trick draws out their natural juices and softens the berries, creating a sweet syrup that soaks perfectly into your biscuits later. Let them sit for at least 30 minutes—don’t rush this step, as it’s key to capturing that sun-ripened strawberry flavor.
Step 2: Mix the Biscuit Dough
While your strawberries are transforming, preheat your oven to 425°F. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Cut in those cubes of cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the milk and gently stir until the dough just starts to come together—overmixing can lead to tough biscuits, so a light hand is your friend here!
Step 3: Shape and Bake the Biscuits
Dust your counter with a little flour, turn out the biscuit dough, and very gently pat it to about ¾-inch thick. A biscuit cutter helps you make even rounds (aim for six), which you’ll place onto a parchment-lined baking sheet. Bake them for 12 to 15 minutes until they’re gloriously golden and the tops have a gentle crunch. Let them cool just enough to handle—warm biscuits are magic for strawberry shortcake!
Step 4: Whip the Cream
As your kitchen fills with that irresistible biscuit aroma, it’s time to make whipped cream. Use an electric mixer to beat the heavy cream with powdered sugar and vanilla until it forms soft peaks. You want a light, billowy texture that holds its shape but melts in your mouth. Homemade whipped cream truly makes this Strawberry Shortcake Recipe taste like a celebration.
Step 5: Assemble and Enjoy
Split each warm biscuit in half and spoon a generous helping of sugared strawberries and their juices over the bottom half. Dollop on a cloud of whipped cream, then add the biscuit top. Serve immediately so the biscuits stay crisp-tender and the flavors meld together. Each bite should be balanced—juicy, creamy, fluffy, and absolutely dreamy.
How to Serve Strawberry Shortcake Recipe
Garnishes
Take your Strawberry Shortcake Recipe to the next level with a few thoughtful garnishes. Try a sprig of fresh mint, a sprinkle of lemon zest, or a dusting of powdered sugar for a touch of elegance. A drizzle of strawberry syrup or a few chopped nuts can also provide a lovely contrast in color and flavor.
Side Dishes
This dessert really shines on its own, but if you’d like to round out the experience, pair with a refreshing beverage like iced tea, homemade lemonade, or even a rosé for the adults. For a delightful brunch vibe, serve alongside a fruit salad or creamy Greek yogurt.
Creative Ways to Present
Why not make this recipe extra memorable? Try assembling the shortcakes in mason jars for a picnic or potluck, or stack mini biscuits on a platter for a party-friendly twist. You can also serve deconstructed-style with the components in separate bowls so everyone can build their own perfect shortcake!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Strawberry Shortcake Recipe components, store biscuits in an airtight container at room temperature for up to one day—they’ll stay soft and delicious. Keep strawberries and whipped cream in the refrigerator, separated, to maintain their freshness and texture.
Freezing
You can freeze the baked biscuits for up to two months. Let them cool completely, then tightly wrap and place in a freezer-safe bag. Thaw at room temperature before serving. Strawberries don’t freeze well once sugared, so if you want to prep ahead, freeze only the biscuits.
Reheating
To enjoy biscuits warm again, pop them in a 300°F oven for 5 to 7 minutes, just until heated through. Avoid microwaving, as it can make them rubbery. Whipped cream is best made fresh, but you can re-whip any that has deflated slightly.
FAQs
Can I use frozen strawberries in this Strawberry Shortcake Recipe?
Fresh strawberries are definitely best for flavor and texture, but if they’re out of season, you can thaw frozen strawberries and use them. Be sure to taste and adjust the sugar, as frozen berries can sometimes be less sweet.
Can I make the biscuits ahead of time?
Absolutely! The biscuits can be baked a few hours ahead and stored covered at room temperature. For maximum freshness, slice and assemble them just before serving.
Is there a dairy-free alternative for the whipped cream?
Yes, you can whip chilled coconut cream with powdered sugar and vanilla for a dairy-free topping. It’s rich, fluffy, and pairs beautifully with strawberries.
What if I don’t have a biscuit cutter?
No problem! Simply use a glass or even free-form the dough with your hands for a rustic look. The results will still be delicious and charmingly homemade.
How do I keep my biscuits extra flaky?
Start with very cold butter and handle the dough as little as possible. These small steps ensure lots of tender, flaky layers in your Strawberry Shortcake Recipe biscuits.
Final Thoughts
I can’t wait for you to fall in love with this Strawberry Shortcake Recipe just like I have. It’s a joyful, crowd-pleasing treat that celebrates summer (and strawberries!) in every bite. Gather your friends or family, bake up a batch, and make sweet new memories around this timeless dessert.
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this classic Strawberry Shortcake recipe. Fresh strawberries, fluffy homemade biscuits, and luscious whipped cream come together for a perfect dessert.
Ingredients
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the Biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup whole milk
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: Toss sliced strawberries with ¼ cup granulated sugar and let sit for at least 30 minutes to release juices.
- Preheat and Prepare: Preheat oven to 425°F (220°C). In a large mixing bowl, combine flour, ¼ cup sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until dough forms.
- Shape and Bake: Pat dough to ¾-inch thickness, cut into rounds, and bake for 12–15 minutes until golden.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split biscuits, top with strawberries and whipped cream, and serve.
Notes
- For extra flavor, add lemon juice to the strawberries while macerating.
- Biscuits are best fresh but can be made ahead and stored covered.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
