Classic Strawberry Shortcake Recipe
Introduction
Classic Strawberry Shortcake is a timeless dessert that combines sweet, juicy strawberries with tender biscuits and fluffy whipped cream. It’s a simple treat that’s perfect for spring and summer gatherings or any time you crave a fresh, fruity dessert.
Ingredients
- Shortcake biscuits (store-bought or homemade)
- Fresh strawberries, sliced (about 2 cups)
- 2 tablespoons sugar
- Whipped cream (about 1 cup)
Instructions
- Step 1: Toss the sliced strawberries with sugar and let them sit for 10–15 minutes to release their juices.
- Step 2: Slice the shortcake biscuits in half horizontally.
- Step 3: Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberries with their syrup over it, then add a layer of whipped cream.
- Step 4: Top with the biscuit’s other half, then add more strawberries and whipped cream on top if desired.
- Step 5: Serve immediately to enjoy the freshest texture and flavor.
Tips & Variations
- For extra flavor, macerate the strawberries with a splash of lemon juice or a dash of vanilla extract.
- Try using shortcakes made from buttermilk biscuits for a richer taste.
- Replace whipped cream with mascarpone or vanilla ice cream for a creamy twist.
Storage
Strawberry shortcake is best served fresh. If you must store leftovers, keep components separate in airtight containers—the biscuits and strawberries in the fridge for up to 1 day. Assemble just before serving. Reheat biscuits gently in a warm oven to regain softness, but avoid reheating after adding whipped cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are preferred for the best texture and flavor, thawed frozen strawberries can be used in a pinch. Drain excess liquid before assembling to prevent sogginess.
What can I use if I don’t have shortcake biscuits?
You can substitute with sponge cake slices, pound cake, or even thick butter cookies to create a similar layered dessert.
PrintClassic Strawberry Shortcake Recipe
Classic Strawberry Shortcake is a delightful and timeless dessert featuring tender, buttery shortcake biscuits layered with fresh, sweetened strawberries and fluffy whipped cream. This simple yet elegant treat perfectly balances fruity freshness with rich creaminess, ideal for spring and summer gatherings or any time you crave a light and satisfying dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortcake Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 large egg, beaten (for brushing)
Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to taste)
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup sugar. Toss gently and let them macerate for at least 30 minutes, until they release their juices and become sweet and syrupy.
- Make the shortcake dough: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add milk, stirring until just combined into a soft dough.
- Shape and bake the biscuits: Turn the dough onto a lightly floured surface and gently knead it a few times. Pat or roll it out to about 3/4-inch thickness. Using a biscuit cutter, cut out rounds and place them on a baking sheet. Brush the tops with beaten egg for a golden finish. Bake for 12-15 minutes, or until the biscuits are golden brown. Remove and let cool slightly.
- Whip the cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of macerated strawberries over the bottom half, add a dollop of whipped cream, then place the biscuit top over the cream. Add more strawberries and cream on top if desired.
- Serve immediately: Enjoy the assembled strawberry shortcakes fresh for the best texture and flavor.
Notes
- For best results, use fresh, ripe strawberries and serve the shortcakes soon after assembly.
- You can prepare the biscuits a day ahead and warm them slightly before assembling.
- Adjust the sugar in strawberries and whipped cream depending on the sweetness of your fruit and personal preference.
- Whipping cream should be cold for easier whipping and better volume.
- Shortcakes can also be made gluten-free by substituting with gluten-free flour blend.
Keywords: strawberry shortcake, classic dessert, shortcake biscuits, fresh strawberries, whipped cream, summer dessert
