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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Topping: If using, sprinkle raw sugar on top of each biscuit for added crunch and sweetness.
- 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.
- 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.
- 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
