Strawberry Shortcake

This classic Strawberry Shortcake is the epitome of summer simplicity—flaky, golden biscuits layered with sweet macerated strawberries and clouds of fresh whipped cream. Light, fresh, and nostalgic, it’s the perfect dessert for warm weather gatherings, family dinners, or weekend baking.

Why You’ll Love This Recipe

Strawberry Shortcake is a timeless favorite that’s as easy to prepare as it is satisfying to eat. It features buttery homemade biscuits that are crisp on the outside and tender inside, sweetened strawberries that release their juices, and soft whipped cream for a luscious finish. It’s the perfect blend of textures and flavors—ideal for spring and summer entertaining or a casual treat with seasonal fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• ½ cup unsalted butter, cold and cubed
• ¾ cup buttermilk
• 1 teaspoon vanilla extract

For the Strawberries:

• 1 pound fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 teaspoon lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add buttermilk and vanilla extract to the dry ingredients. Stir gently until just combined; do not overmix.
5. Drop large spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
6. Bake for 12–15 minutes or until biscuits are golden brown. Transfer to a wire rack to cool.
7. While the biscuits are baking, mix the sliced strawberries with sugar and lemon juice. Let sit for 20–30 minutes to macerate.
8. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Once the biscuits are cool, slice them in half horizontally.
10. To assemble, spoon whipped cream and strawberries over the bottom half of each biscuit. Place the top half over the filling and finish with another spoonful of whipped cream and more berries. Garnish with fresh mint if desired.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Calories per serving: 340 kcal

Variations

• Berry blend: Use a mix of berries like blueberries, raspberries, and blackberries for variety.
• Citrus twist: Add orange or lemon zest to the biscuit dough for a fresh flavor boost.
• Angel food base: Substitute the biscuit with slices of angel food cake for a lighter option.
• Chocolate version: Add a handful of chocolate chips to the biscuit dough or drizzle chocolate sauce over the assembled shortcakes.
• Vegan version: Use plant-based butter, almond milk with vinegar as a buttermilk substitute, and coconut whipped cream.

Storage/Reheating

• Storage: Store unassembled biscuits in an airtight container at room temperature for up to 2 days.
• Strawberries and cream: Store separately in the refrigerator and assemble just before serving.
• Reheating: Warm biscuits in the oven at 300°F (150°C) for 5–7 minutes before assembling.

FAQs

Can I use store-bought biscuits?

Yes, though homemade provides the best texture and flavor. Store-bought can work for a quick alternative.

Do I have to macerate the strawberries?

Maceration softens the berries and enhances their sweetness, creating a delicious syrup. It’s recommended but not required.

Can I make the biscuits in advance?

Yes, bake them ahead of time and store in an airtight container. Reheat before serving if desired.

What’s the best substitute for buttermilk?

Use ¾ cup milk mixed with 2 teaspoons lemon juice or vinegar. Let sit for 5–10 minutes before using.

How do I keep the biscuits tender?

Handle the dough gently and avoid overmixing. Cold butter and quick baking help achieve a light texture.

Can I freeze the biscuits?

Yes. Freeze baked biscuits in an airtight container for up to 1 month. Thaw and warm before serving.

Can I use frozen strawberries?

Fresh is best, but thawed frozen strawberries can be used. Macerate them as you would fresh.

What’s the best way to whip cream?

Use a chilled bowl and beaters. Beat on medium-high until soft peaks form, being careful not to overwhip.

Can I assemble the shortcakes in advance?

For best texture, assemble just before serving to prevent soggy biscuits.

Can I add liqueur to the strawberries?

Yes. A splash of Grand Marnier or Chambord adds a gourmet touch.

Conclusion

Strawberry Shortcake is a beloved dessert that never goes out of style. With flaky biscuits, luscious cream, and bright, juicy strawberries, it’s a treat that captures the essence of spring and summer in every bite. Whether enjoyed on a porch swing or at a dinner table, this recipe is a classic you’ll return to time and again.

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