Strawberry Shortcake Recipe

If you’re searching for a dessert that perfectly captures the essence of fresh summer berries with a tender, flaky biscuit and luscious whipped cream, look no further than this Strawberry Shortcake Recipe. It’s a timeless treat that combines sweet, juicy strawberries macerated to syrupy perfection with buttery shortcakes and fluffy cream. Each bite offers an irresistible harmony of textures and flavors that feels like a warm hug on a plate. Whether you’re serving it at a family gathering or craving a delightful homemade dessert, this recipe is a guaranteed crowd-pleaser that’s both simple and sensational.

Ingredients You’ll Need

This Strawberry Shortcake Recipe keeps things straightforward with classic, pantry-friendly ingredients that come together to create something extraordinary. Each component is crucial—the strawberries bring juicy sweetness and a vibrant color, the biscuits add a buttery, flaky base, and the whipped cream lends a smooth, airy finishing touch.

• Strawberries (1½ pounds): Fresh and ripe, hulled and sliced to release their juice beautifully.
• Sugar (⅓ cup + ¼ cup + ¼ cup): Granulated sugar that sweetens strawberries, biscuits, and whipped cream perfectly.
• All-purpose flour (4 cups): Forms the tender yet sturdy biscuit base.
• Baking powder (1 tablespoon) and baking soda (½ teaspoon): Leavening agents that ensure fluffy, perfectly risen biscuits.
• Salt (1 teaspoon): Enhances all the flavors harmoniously.
• Cold unsalted butter (1 cup, cubed): Creates the flaky layered texture of the biscuits.
• Cold buttermilk (1¼ cups): Adds moisture and a subtle tanginess, enriching the biscuit dough.
• Egg (1 large): Binds ingredients and adds richness.
• Vanilla extract (2 teaspoons): Infuses a comforting aroma and depth of flavor throughout.
• Cold heavy cream (2 tablespoons + 2 cups): Used to brush biscuits for a golden finish and to whip into the elegant, fluffy topping.

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

Start by tossing your hulled and sliced strawberries with sugar in a large bowl. Cover and refrigerate while you prepare the biscuits. This step is magical—it draws out the natural juices and transforms the strawberries into a sweet, syrupy topping that’s bursting with flavor.

Step 2: Prepare the Oven

Preheat your oven to 425°F and line a baking sheet with parchment paper. This not only promotes even baking but also keeps those buttery biscuits from sticking, ensuring a flawless golden crust every time.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixture provides the perfect base for your biscuits, evenly distributing the leavening agents so your shortcakes rise beautifully.

Step 4: Combine Wet Ingredients

Whisk the egg, cold buttermilk, and vanilla extract together in a separate bowl. This liquid mixture adds moisture, richness, and a touch of sweet fragrance to the biscuits.

Step 5: Cut in the Butter

Add the cold, cubed butter to the dry ingredients and use your hands or a pastry cutter to work it in until the butter pieces are about pea-sized. This step is key to creating those flaky, tender layers that make the biscuits so irresistible.

Step 6: Form the Dough

Pour the wet ingredients into the flour and butter mixture and gently stir until a shaggy dough forms. Be careful not to overmix here—loving attention keeps your biscuits light and tender rather than tough.

Step 7: Shape and Cut Biscuits

On a floured surface, lightly knead the dough into one mass and pat it to about one inch thick. Using a floured 3-inch biscuit cutter, press straight down to cut out eight perfect shortcakes, resisting the urge to twist, which can seal the edges and inhibit a good rise.

Step 8: Bake the Biscuits

Place your biscuits onto the prepared baking sheet. Brush their tops with cold heavy cream for a glossy, golden finish, and optionally sprinkle a little sugar on top for extra sparkle. Bake for about 15 minutes, or until they’re wonderfully golden and cooked through. Let them cool completely on a wire rack before assembling.

Step 9: Make Whipped Cream

In a chilled mixing bowl, beat the heavy whipping cream, sugar, and vanilla until soft peaks form. This luscious whipped cream will be the crowning glory of your strawberry shortcakes.

Step 10: Assemble and Serve

Slice the cooled biscuits in half horizontally. Layer the bottom half generously with whipped cream and spoon over a good helping of the macerated strawberries and their syrup. Cap with the biscuit top, then finish with more whipped cream and strawberries. Serve right away to enjoy the ultimate harmony of flaky biscuit, juicy fruit, and cloud-like cream.

How to Serve Strawberry Shortcake Recipe

Garnishes

For an extra touch, sprinkle finely chopped fresh mint or a light dusting of powdered sugar over the top. You could also add a few whole strawberries or a drizzle of strawberry syrup for a pop of vibrant color and elegance.

Side Dishes

This dessert pairs beautifully with a scoop of vanilla ice cream or a small glass of chilled sparkling wine. For a lighter option, a fresh green salad or a bowl of mixed berries complements the sweet richness without overwhelming your palate.

Creative Ways to Present

Try serving the shortcakes in clear glasses for a layered parfait effect, or make mini shortcakes using biscuit cutters for individual portions at brunch or parties. Using edible flowers or gold leaf can turn this casual classic into a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Keep any leftover biscuits tightly wrapped at room temperature for up to two days, or refrigerate the whipped cream in an airtight container. Store the strawberries separately to maintain their texture and freshness.

Freezing

You can freeze the biscuits before baking by shaping and cutting them, then placing them in a sealed bag. When ready to bake, allow them to thaw slightly and bake as usual. Store baked biscuits frozen in an airtight container for up to a month. Avoid freezing assembled strawberry shortcakes as the texture may suffer.

Reheating

Warm leftover biscuits in a 350°F oven for 5–7 minutes to revive their flaky texture. Do not microwave whipped cream or assembled shortcakes, as the cream will melt and the biscuits may become soggy.

FAQs

Can I use frozen strawberries in this Strawberry Shortcake Recipe?

While fresh strawberries are ideal for the best texture and flavor, you can use frozen strawberries if necessary. Just thaw and drain them well to reduce extra moisture so your shortcake doesn’t get soggy.

What’s the secret to flaky biscuits in this recipe?

The key is using cold butter and handling the dough gently. Cutting in the butter until it’s pea-sized pieces and avoiding overmixing helps create those tender, flaky layers.

Can I make the biscuits gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, and keep an eye on the dough’s consistency. You might need to adjust liquids slightly.

How long can I macerate the strawberries for?

You can macerate the strawberries anywhere from 30 minutes up to 24 hours in the fridge. The longer you wait, the more syrupy and flavorful they become, but even 30 minutes yields delicious results.

Is there a dairy-free alternative for the whipped cream?

Yes! You can use coconut cream chilled overnight and whipped with a bit of sugar and vanilla for a dairy-free, vegan-friendly topping that’s just as delightful.

Final Thoughts

This Strawberry Shortcake Recipe is one of those special joys that brings a little sunshine to any day. Its bright, juicy strawberries paired with buttery biscuits and a cloud of whipped cream create a dessert that’s both nostalgic and impressively simple. I hope you’ll give it a try soon and share this delicious experience with your loved ones—you might just find it becoming a beloved classic in your home too!

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