Classic Strawberry Shortcake Recipe

Introduction

Classic strawberry shortcake is a timeless dessert that combines sweet, juicy strawberries with fluffy biscuits and rich whipped cream. Perfect for showcasing fresh seasonal berries, this recipe is simple, quick, and sure to impress your family and friends.

Ingredients

• 1 pint strawberries, hulled and quartered
• 1/3 cup granulated sugar
• 3 cups all purpose flour
• 3 Tbsp granulated sugar
• 4 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/3 – 1 1/2 cups half & half (or whole milk*)
• 6 Tbsp unsalted butter, cold and cubed
• Raw sugar, optional
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 Tbsp powdered sugar

Instructions

1. Step 1: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. Set it aside for later.
2. Step 2: In a medium bowl, combine the strawberries with 1/3 cup granulated sugar. Stir gently and let sit for 20 to 30 minutes to macerate and release their juices.
3. Step 3: In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt.
4. Step 4: Add the cold, cubed butter to the dry ingredients. Using a fork or pastry cutter, work the butter into the flour mixture until it looks like coarse crumbs with pea-sized butter pieces.
5. Step 5: Pour in 1 1/3 cups half & half (or whole milk) and mix until just combined. If the dough feels dry, add the remaining half & half a little at a time until it comes together.
6. Step 6: Using two spoons, drop the dough onto the prepared baking sheet, forming either six large or twelve smaller biscuits. Use two baking sheets if making smaller biscuits.
7. Step 7: Optionally, sprinkle raw sugar on top of each biscuit for added crunch.
8. Step 8: Bake for about 15 minutes, or until the biscuits are lightly golden on top. Remove and allow to cool for a few minutes.
9. Step 9: While the biscuits cool, prepare the whipped cream. Using a standing or hand mixer, beat the heavy whipping cream on medium speed until it thickens. Add powdered sugar, vanilla extract, and almond extract, then continue beating until stiff peaks form.
10. Step 10: To assemble, slice each biscuit in half horizontally. Spoon some of the macerated strawberries and whipped cream onto the bottom half, then place the top half over. Add extra whipped cream on top if desired.

Tips & Variations

• For extra flavor, macerate strawberries with a splash of lemon juice or a tablespoon of balsamic vinegar.
• If you prefer, substitute heavy cream with coconut cream for a dairy-free option.
• Add a pinch of cinnamon or nutmeg to the biscuit dough for a warm spice twist.
• Use chilled metal bowls and beaters when whipping cream for faster, better results.

Storage

Store unassembled shortcakes and strawberries separately in airtight containers in the refrigerator for up to 2 days. Whipped cream is best refrigerated and used within 24 hours. Assemble just before serving to keep biscuits from becoming soggy. Reheat biscuits gently in the oven at low heat if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcakes ahead of time?

Yes, you can bake the biscuits a day in advance. Store them in an airtight container at room temperature and reheat in a warm oven before serving.

What can I use instead of half & half?

You can substitute whole milk or even buttermilk for half & half. Buttermilk will add a slight tanginess and tender texture to the biscuits.

Classic Strawberry Shortcake Recipe

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★★★★★

4.9 from 69 reviews

• Author: Julian
• Total Time: 45 minutes
• Yield: 6 large servings (or 12 smaller servings) 1x

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Description

This Classic Strawberry Shortcake recipe features tender homemade biscuits layered with macerated fresh strawberries and fluffy whipped cream. Perfectly balanced sweetness and a touch of vanilla and almond extract in the whipped cream make this dessert a timeless favorite that’s simple to make and delightfully fresh.

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Ingredients

Scale 1x2x3x

Strawberries

• 1 pint strawberries, hulled and quartered
• 1/3 cup granulated sugar

Shortcake

• 3 cups all purpose flour
• 3 Tbsp granulated sugar
• 4 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/3 – 1 1/2 cups half & half (or whole milk)
• 6 Tbsp unsalted butter, cold and cubed
• Raw sugar, optional (for sprinkling on top)

Whipped Cream

• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 Tbsp powdered sugar

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Instructions

1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. This prepares the oven and ensures your biscuits bake evenly without sticking.
2. Macerate Strawberries: In a medium-sized bowl, combine the hulled and quartered strawberries with 1/3 cup sugar. Let the mixture sit for at least 20-30 minutes, allowing the strawberries to release their juices and become sweet and syrupy.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, 3 tablespoons of granulated sugar, baking powder, and salt. This creates the base for your shortcake biscuits.
4. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a fork or pastry cutter, incorporate the butter until the mixture resembles coarse crumbs with pea-sized butter pieces, which will create a flaky texture in the biscuits.
5. Add Liquid: Drizzle in 1 1/3 cups of half & half or whole milk. Mix until just combined. If the dough seems too dry, add more liquid until it holds together without being sticky.
6. Scoop Dough: Using two spoons, scoop the biscuit dough onto the prepared baking sheet. Shape them to create 6 large biscuits or 12 smaller ones. If making smaller biscuits, use two baking trays to avoid overcrowding.
7. Add Topping: If using, sprinkle raw sugar on top of each biscuit for added crunch and sweetness.
8. Bake Biscuits: Bake in the preheated oven for about 15 minutes or until the biscuits are lightly golden brown on top. Remove from oven and let them cool slightly before assembling.
9. Make Whipped Cream: While the biscuits cool, whip the heavy cream using a standing mixer or hand mixer at medium speed. Once it begins to thicken, add powdered sugar, almond extract (if using), and vanilla extract. Continue whipping until stiff peaks form.
10. Assemble Shortcakes: Slice each biscuit in half horizontally. Spoon macerated strawberries onto the bottom half, then add a generous dollop of whipped cream. Place the top half over and add more whipped cream on top if desired. Serve immediately.

Notes

• You can substitute half & half with whole milk, but half & half adds a richer texture to the biscuits.
• Allowing strawberries to macerate releases natural juices, enhancing flavor and juiciness.
• Keep the butter cold to ensure flaky, tender biscuits.
• If desired, add a pinch of cinnamon to the strawberry mixture for an extra layer of flavor.
• Whipped cream is best served fresh; avoid over-whipping to prevent it from turning buttery.
• This recipe can be doubled easily to serve more guests.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry shortcake, classic dessert, homemade biscuits, strawberries and cream, summer dessert, easy shortcake recipe