Classic Strawberry Shortcake

Flaky, golden shortcakes layered with sweet strawberries and homemade whipped cream — a timeless dessert for any occasion.

Introduction

Strawberry Shortcake is the ultimate classic dessert, bringing together buttery, flaky biscuits, fresh sweet strawberries, and light, airy whipped cream. This treat is as nostalgic as it is delicious, reminiscent of family gatherings, summer picnics, and homemade comfort.

What sets this recipe apart from the store-bought versions is its simplicity and freshness. Using fresh strawberries and homemade shortcakes ensures a rich, natural flavor with the perfect texture. The biscuits are golden and tender, the strawberries sweet and juicy, and the whipped cream adds a delicate, creamy contrast that ties it all together.

Whether you are serving it for a special celebration or a casual family dessert, this strawberry shortcake recipe is straightforward, foolproof, and guaranteed to impress. With just a few pantry staples and fresh fruit, you can create a dessert that tastes like it came from a bakery — with love and care baked in.

Ingredients

For the Shortcakes

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup heavy cream, plus extra for brushing
• 1 tsp vanilla extract

For the Strawberry Topping

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup powdered sugar

For the Whipped Cream

• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Preparation Instructions

Step 1: Preheat and Prepare Baking Sheet

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper to prevent sticking.

Step 2: Make the Shortcake Dough

1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. Add the cold butter cubes. Use a pastry cutter, two knives, or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.

Step 3: Add Cream and Vanilla

1. Pour in the heavy cream and vanilla extract.
2. Stir gently until the dough comes together. Avoid overmixing to ensure the biscuits remain tender and flaky.

Step 4: Shape and Bake the Shortcakes

1. Turn the dough onto a lightly floured surface.
2. Pat it into a rectangle about 1 inch thick.
3. Cut the dough into rounds using a biscuit cutter or the rim of a glass.
4. Place the shortcakes on the prepared baking sheet. Brush the tops with a little extra cream for a golden finish.
5. Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly.

Step 5: Prepare the Strawberries

1. While the shortcakes are baking, combine the sliced strawberries with powdered sugar.
2. Let them sit for 10–15 minutes to release their natural juices, creating a sweet syrup.

Step 6: Whip the Cream

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Be careful not to overwhip, or the cream may turn buttery.

Step 7: Assemble the Shortcakes

1. Slice the shortcakes in half horizontally.
2. Spoon a generous amount of strawberries and their syrup onto the bottom half of each shortcake.
3. Top with whipped cream, then place the top half of the biscuit on top.
4. Serve immediately for the best flavor and texture.

Tips for the Perfect Shortcake

• Keep butter cold: Cold butter creates flaky layers in the biscuits.
• Don’t overmix: Overworking the dough makes the shortcakes dense.
• Use ripe strawberries: Fresh, ripe berries are sweeter and juicier.
• Brush with cream: This ensures a golden, slightly crisp top.
• Optional twist: Replace whipped cream with vanilla ice cream for a fun variation.

Storage

• Shortcakes: Store in an airtight container for up to 2 days. Reheat briefly if desired, though they are best fresh.
• Strawberries: Prepare just before serving to avoid soggy biscuits.
• Whipped cream: Best made fresh, but can be stored in the fridge for a few hours and lightly re-whipped before use.

Nutrition Information (per serving)

• Calories: 350 kcal
• Fat: 20 g
• Carbohydrates: 40 g
• Protein: 3 g
• Sugar: 25 g

Notes

• This recipe is versatile: use shortcakes, biscuits, or even scones.
• For extra flavor, you can add a few drops of lemon juice to the strawberries to enhance their sweetness.
• You can make the biscuits ahead of time and reheat lightly before assembly.

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Frequently Asked Questions (FAQ)

1. Can I use frozen strawberries?

Yes, but thaw and drain excess liquid to prevent soggy shortcakes.

2. Can I make this dessert in advance?

The shortcakes can be baked a day ahead. Assemble strawberries and whipped cream just before serving.

3. How do I keep biscuits flaky?

Use cold butter, avoid overmixing, and brush with cream before baking.

4. Can I make mini shortcakes?

Yes! Adjust baking time to 10–12 minutes for smaller biscuits.

5. Can I make whipped cream ahead of time?

Yes, but no more than a few hours. Re-whip lightly if necessary.