How to Make Strawberry Shortcake

Why You’ll Love This Recipe

This strawberry shortcake recipe is the perfect balance of textures and flavors. The buttery, flaky shortcake biscuits pair perfectly with the sweet, juicy strawberries and the light, creamy whipped topping. It’s easy to make, requiring just a few simple ingredients, and it’s sure to impress anyone who gets a taste. Whether you're a baking novice or a seasoned pro, you'll love how easy it is to assemble this delightful dessert.

Ingredients

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, cold and cubed

• ⅔ cup heavy cream (plus more for brushing)

• 1 teaspoon vanilla extract

• 1 pound fresh strawberries, hulled and sliced

• ¼ cup powdered sugar

• 1 cup heavy cream, whipped for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, mix together the flour, sugar, baking powder, and salt.

3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

4. Stir in the heavy cream and vanilla extract until just combined, being careful not to overmix.

5. Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle.

6. Using a round biscuit cutter or a glass, cut out shortcakes from the dough. Place them on a baking sheet lined with parchment paper.

7. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with sugar.

8. Bake for 12-15 minutes, or until the tops are golden brown.

9. While the shortcakes are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with the powdered sugar. Let them sit for about 10-15 minutes to draw out the juices.

10. Once the shortcakes are baked, allow them to cool slightly.

11. To assemble, split each shortcake in half. Spoon the macerated strawberries on the bottom half, top with a generous dollop of whipped cream, and place the top half of the biscuit on top.

12. Serve immediately and enjoy!

Servings and Timing

This recipe makes approximately 6-8 servings, depending on the size of the shortcakes. It takes about 20-25 minutes to prep and around 15 minutes to bake.

Variations

• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make a gluten-free version of strawberry shortcake.

• Vegan: Use a dairy-free butter substitute, coconut cream for the whipped cream, and non-dairy milk for the shortcakes.

• Berries: While strawberries are traditional, feel free to swap them with raspberries, blueberries, or a mixed berry blend for a different flavor.

• Additional Flavors: Add a dash of lemon zest or almond extract to the shortcake dough for a unique flavor twist.

Storage/Reheating

Strawberry shortcake is best enjoyed fresh, but you can store the biscuits and whipped cream separately in airtight containers. The biscuits will stay fresh for about 2-3 days at room temperature. Store the strawberries in the fridge, where they can last for up to 2 days. When ready to serve, reassemble the dessert by layering the biscuits, strawberries, and whipped cream.

FAQs

How do I prevent my biscuits from being too dry?

Make sure you don't overmix the dough, as this can lead to dry biscuits. Also, use cold butter and handle the dough gently.

Can I make the shortcakes ahead of time?

Yes! You can bake the shortcakes in advance and store them in an airtight container at room temperature. Reheat them in the oven before serving.

Can I use frozen strawberries for this recipe?

Fresh strawberries are ideal for strawberry shortcake, but if frozen strawberries are all you have, thaw them and drain excess moisture before using.

Can I use store-bought whipped cream?

Certainly! If you're short on time, store-bought whipped cream is a convenient option.

What other toppings can I use?

In addition to whipped cream, you can top your strawberry shortcake with vanilla ice cream or custard for an extra indulgent treat.

How can I make the biscuits even fluffier?

For lighter biscuits, avoid overworking the dough and use cold ingredients, especially the butter and heavy cream.

Can I freeze the shortcake biscuits?

Yes, you can freeze the biscuits. Bake them, cool them, and then store them in a freezer-safe bag for up to 3 months. Reheat them in the oven before serving.

How do I know when the shortcakes are done?

The biscuits are done when they have a golden-brown color on top and feel firm to the touch.

Can I use almond milk in the shortcake recipe?

Yes, you can substitute almond milk or any other plant-based milk for the heavy cream in the biscuit dough.

How can I make the strawberry mixture sweeter?

If your strawberries are tart, you can add more powdered sugar or a little honey to the mix for extra sweetness.

Conclusion

This strawberry shortcake recipe is a simple yet delightful dessert that anyone can enjoy. With its combination of buttery biscuits, juicy strawberries, and rich whipped cream, it's the perfect treat for any occasion. Whether you're serving it at a family gathering or enjoying it on a quiet afternoon, strawberry shortcake is always a crowd-pleaser!