Strawberry Shortcake

This classic strawberry shortcake is a delightful dessert featuring tender biscuits, sweetened fresh strawberries, and a generous dollop of whipped cream. Its simple preparation and elegant presentation make it ideal for gatherings or a special treat at home.

Why You’ll Love This Recipe

This recipe delivers the perfect balance between sweet, juicy strawberries, fluffy whipped cream, and a buttery, crumbly shortcake base. It is simple to make, adaptable for different occasions, and uses fresh, seasonal ingredients. The result is a dessert that is both rustic and refined, pleasing to children and adults alike.

ingredients

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

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter (cold)

• Whole milk or heavy cream

• Fresh strawberries

• Whipped cream (freshly whipped or store-bought)

• Vanilla extract

directions

1. Preheat your oven to 425°F (220°C).

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

3. Cut in the cold butter until the mixture resembles coarse crumbs.

4. Gradually add milk or cream, stirring until just combined.

5. Turn the dough onto a lightly floured surface and gently knead a few times.

6. Pat into a 1-inch-thick round and cut into biscuit shapes.

7. Place on a baking sheet and bake for 12–15 minutes until golden brown.

8. While baking, hull and slice the strawberries, then toss them with a little sugar to macerate.

9. Split the warm biscuits in half.

10. Layer with strawberries and whipped cream, then top with the other biscuit half and an additional dollop of cream.

Servings and timing

• Servings: 6

• Preparation time: 20 minutes

• Cooking time: 15 minutes

• Total time: 35 minutes

Variations

• Add a splash of balsamic vinegar to the strawberries for a deeper flavor.

• Substitute the shortcake with sponge cake or pound cake for a softer texture.

• Use mixed berries instead of only strawberries for variety.

• Incorporate lemon zest into the biscuit dough for a fresh, citrusy note.

storage/reheating

Shortcakes are best enjoyed fresh, but you can store the biscuits separately in an airtight container at room temperature for up to 2 days. The strawberries should be stored in the refrigerator and consumed within 24 hours. Whipped cream is best prepared fresh, though it can be refrigerated for up to 1 day. To reheat the biscuits, warm them in a 300°F (150°C) oven for 5–7 minutes.

FAQs

How can I prevent the biscuits from becoming soggy?

Assemble the shortcakes just before serving to prevent the strawberries and cream from softening the biscuit.

Can I make the biscuits ahead of time?

Yes, you can bake them a day in advance and store them in an airtight container.

Can I freeze the biscuits?

Yes, once cooled, wrap the biscuits well and freeze for up to 2 months.

Can I use frozen strawberries?

Fresh strawberries yield the best flavor, but you can use frozen if fresh are unavailable. Thaw and drain them before use.

What type of cream is best for whipping?

Heavy cream with at least 36% fat content whips best and holds its shape longer.

Can I make this dessert gluten-free?

Yes, substitute a high-quality gluten-free all-purpose flour blend for the regular flour.

How do I macerate strawberries?

Simply toss sliced strawberries with sugar and let them sit for 15–30 minutes until they release their juices.

Can I reduce the sugar in this recipe?

Yes, adjust the sugar in the strawberries and biscuits to taste.

What can I serve alongside strawberry shortcake?

It pairs beautifully with coffee, tea, or a light dessert wine.

Can I add flavor to the whipped cream?

Yes, you can incorporate vanilla extract, almond extract, or even a splash of liqueur.

Conclusion

Strawberry shortcake is a timeless dessert that showcases the natural sweetness of ripe strawberries, complemented by tender biscuits and airy whipped cream. Simple to prepare yet elegant enough for special occasions, it is a treat worth adding to your baking repertoire

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