Delicious Strawberry Shortcake with Biscuits and Fresh Whipped Cream Recipe
A classic American dessert featuring sweet, juicy strawberries layered on fluffy, buttery biscuits and topped with smooth whipped cream. Strawberry Shortcake is easy to assemble and perfect for showcasing fresh seasonal strawberries.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Strawberries
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Toss gently and set aside for at least 30 minutes to macerate, which will bring out the natural juices and sweetness.
- Make the biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the milk and stir just until the dough comes together. Be careful not to overmix.
- Bake the biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the tops are golden brown. Remove and let cool slightly.
- Whip the cream: In a chilled bowl, whisk the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until soft peaks form.
- Assemble the shortcakes: Slice the warm biscuits in half horizontally. Spoon a generous amount of macerated strawberries over the bottom halves, add a dollop of whipped cream, and then place the biscuit tops back on. Add additional whipped cream and strawberries on top if desired.
- Serve immediately: Enjoy the strawberry shortcake fresh to appreciate the contrast between the warm biscuits and cool cream and berries.
Notes
- You can prepare the biscuit dough ahead of time and refrigerate it for up to 24 hours before baking to save time.
- For a lighter version, substitute half-and-half for heavy cream in the whipped topping, but the cream may not whip as stiffly.
- Use fresh ripe strawberries for the best flavor; frozen strawberries may become too watery.
- To make gluten free, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Keywords: Strawberry shortcake, dessert, biscuit, fresh strawberries, whipped cream, classic American dessert
