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How to Make Strawberry Shortcake

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A classic dessert made with buttery biscuits, sweet strawberries, and whipped cream, perfect for any occasion.

Ingredients

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

2/3 cup heavy cream (plus more for brushing)

1 teaspoon vanilla extract

1 pound fresh strawberries, hulled and sliced

1/4 cup powdered sugar

1 cup heavy cream, whipped for topping

Instructions

  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!

Notes

  • For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
  • For a vegan version, use dairy-free butter, coconut cream for whipped cream, and non-dairy milk for the shortcakes.
  • Other berries like raspberries or blueberries can be substituted for strawberries.
  • Store biscuits and whipped cream separately in airtight containers. Biscuits last 2-3 days at room temperature, and strawberries last 2 days in the fridge.
  • To make biscuits fluffier, use cold ingredients and avoid overworking the dough.

Nutrition

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