Description

This classic Strawberry Shortcake recipe features sweet, juicy macerated strawberries layered between tender, buttery shortcake biscuits and fluffy homemade whipped cream. Perfect for a delightful spring or summer dessert, this treat combines fresh fruit with light, flaky biscuits and rich cream for an unforgettable indulgence.

Ingredients

Scale

For the Strawberries

1½ lbs fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 teaspoon lemon juice (optional)

For the Shortcakes

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup whole milk (plus extra for brushing)
1 teaspoon vanilla extract

For the Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the strawberries: In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using). Toss everything well to coat the berries evenly and let the mixture sit for at least 15 to 30 minutes. This maceration process releases the strawberry juices, creating a flavorful syrup.
Make the shortcakes: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to keep the biscuits tender.
Shape and bake: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Use a 2½-inch round cutter to cut out 6 biscuits. Place them on a baking sheet lined with parchment paper. Brush the tops lightly with milk and, if desired, sprinkle with coarse sugar for extra crunch. Bake for 12 to 15 minutes or until the biscuits are golden brown. Remove from oven and let them cool.
Whip the cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a hand or stand mixer until soft peaks form. This means the cream should hold gentle peaks but remain soft and smooth.
Assemble the shortcakes: Once the biscuits have cooled, slice each one in half horizontally. Spoon a generous amount of the macerated strawberries with their syrup onto the bottom half, add a dollop of the freshly whipped cream, and then place the top biscuit half over it. Optionally, add more strawberries and whipped cream on top before serving.

Notes

Make sure your butter is very cold to achieve flaky biscuits.
Do not overmix the biscuit dough to keep it light and tender.
Macerating the strawberries for longer intensifies their flavor and juice.
You can substitute heavy cream with a non-dairy whipping cream if dairy-free options are needed.
Shortcakes are best served the same day fresh to maintain biscuit texture and cream freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 shortcake serving
Calories: 360 kcal
Sugar: 22 g
Sodium: 280 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0.2 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: strawberry shortcake, strawberry dessert, shortcake biscuits, whipped cream dessert, spring dessert, summer dessert