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Classic Strawberry Shortcake Recipe

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★★★★★

4.9 from 128 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://recipeswithria.com/classic-strawberry-shortcake-recipe/