If you’re searching for the ultimate dessert that bursts with fresh flavor and tender crumb, look no further than this Strawberry Shortcake Recipe. It brings together juicy, perfectly macerated strawberries, fluffy whipped cream, and golden, flaky biscuits that deliver happiness in every bite. Whether you’re celebrating a special occasion or simply craving a sweet treat, this classic dessert feels like a warm hug on a plate and is sure to impress anyone lucky enough to dig in.
Ingredients You’ll Need
All the ingredients in this Strawberry Shortcake Recipe are purposefully simple but essential, working together to build layers of flavor, texture, and vibrant color. From the sweet strawberries to the rich cream and tender biscuit base, every component is a star on its own and magical when combined.
- 1½ pounds strawberries, hulled and sliced: Fresh and juicy, these berries provide the signature fruity sweetness and bright red hue.
- ⅓ cup granulated sugar: Sprinkled over the strawberries to coax out their natural juices and create a luscious syrup.
- 4 cups all-purpose flour: The backbone of our flaky biscuits, ensuring the perfect crumb.
- ¼ cup granulated sugar: Adds a delicate sweetness to the biscuit dough without overpowering it.
- 1 tablespoon baking powder: Our leavening hero that makes the biscuits rise beautifully and stay tender.
- ½ teaspoon baking soda: Works alongside the baking powder to create the ideal biscuit texture.
- 1 teaspoon salt: Balances flavors and enhances the dough’s richness.
- 1 cup cold unsalted butter, cubed: Cold butter is key to flaky, tender biscuits—don’t substitute melted butter here!
- 1¼ cups cold buttermilk: Adds tanginess and moisture, making each biscuit soft yet structured.
- 1 large egg: Binds ingredients and adds additional tenderness.
- 1 teaspoon vanilla extract: Provides subtle aromatic warmth to the dough.
- 2 tablespoons cold heavy cream: For brushing biscuit tops, creating a golden, shiny finish.
- 2 cups heavy whipping cream: Whipped into cloud-like softness for that unforgettable topping.
- ¼ cup granulated sugar: Sweetens the whipped cream perfectly without being cloying.
- 1 teaspoon vanilla extract: Enhances the whipped cream’s flavor, lending a creamy, rich note.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by placing your hulled and sliced strawberries in a large bowl. Sprinkle them with ⅓ cup of granulated sugar, then gently toss to combine. Cover and refrigerate for up to 24 hours while you prepare the biscuits. This step allows the sugar to draw out the natural juices, creating a vibrant, sweet syrup that makes every bite irresistible. Trust me, patience here makes all the difference!
Step 2: Prepare the Oven
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. By doing this now, you ensure your biscuits will bake evenly and slip right off the pan once golden and tender.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt. This step blends your dry elements so the leavening agents and seasonings distribute evenly, laying the foundation for those perfect biscuits.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the cold buttermilk, egg, and vanilla extract. This combination adds richness and moisture, contributing to the biscuits’ tender crumb and lovely flavor nuance.
Step 5: Cut in the Butter
Add the cold, cubed butter to the dry ingredients, and using your hands or a pastry cutter, work it in until the mixture resembles coarse peas. Keeping the butter cold and in small pieces is what gives those biscuits their flaky layers once baked—we want to see little pockets of butter melt into delicate flakes.
Step 6: Form the Dough
Pour the wet ingredients into the flour and butter mixture, stirring gently until a shaggy dough forms. Be careful not to overmix here; it’s okay if the dough looks a bit rough. This ensures your biscuits stay tender instead of tough.
Step 7: Shape and Cut Biscuits
Flour your workspace generously, then gently gather the dough into a single mass. Pat it down to about 1 inch thick, then use a floured 3-inch biscuit cutter to stamp out 8 biscuits by pressing straight down—avoid twisting to keep edges sharp and biscuits rising evenly.
Step 8: Bake the Biscuits
Arrange the biscuits on the prepared sheet, leaving a little space between each. Brush their tops with cold heavy cream, and if you like a little sparkle, sprinkle a touch of sugar on top. Bake for 15 minutes, or until golden brown and delightful. Then let them cool on a wire rack—resist the temptation to slice them too early to preserve softness!
Step 9: Make Whipped Cream
While the biscuits cool, whip the heavy whipping cream with ¼ cup sugar and vanilla extract at medium-high speed until soft peaks form. This whipped cream is the cloud that will elevate your strawberry shortcake to unforgettable heights—light, fluffy, and just sweet enough.
Step 10: Assemble Your Strawberry Shortcake Recipe
Split the cooled biscuits in half horizontally. Spoon a generous layer of whipped cream over the bottom halves, then pile high with your syrupy macerated strawberries. Top each with the biscuit lids, and finish with more whipped cream and strawberries. Serve immediately to enjoy the ideal combination of temperatures and textures.
How to Serve Strawberry Shortcake Recipe
Garnishes
While the classic whipped cream and strawberries steal the show, you can add a sprinkle of freshly chopped mint or a dusting of powdered sugar for visual appeal and a little flavor boost. Toasted almond slivers or a drizzle of balsamic glaze also make sophisticated finishing touches that surprise the palate.
Side Dishes
This dessert shines beautifully on its own but pairs wonderfully with light, fresh side dishes. Think a crisp green salad with a tangy vinaigrette or a scoop of vanilla bean ice cream for those extra indulgent moments. Fresh lemon sorbet can also create a refreshing contrast against the rich shortcake.
Creative Ways to Present
Get playful by serving the strawberry shortcakes in clear glass parfaits, layering biscuits, berries, and cream for an elegant look. Mini shortcakes baked in muffin tins are perfect for crowd-pleasing parties, or try adding a splash of Grand Marnier to your macerated strawberries for a grown-up twist. Presentation is part of the fun!
Make Ahead and Storage
Storing Leftovers
To keep your strawberry shortcake fresh, store the biscuits separately in an airtight container at room temperature for up to two days. Keep the macerated strawberries and whipped cream refrigerated in separate containers. Assemble just before serving to maintain the best texture and flavor.
Freezing
You can freeze the unbaked biscuit dough wrapped tightly for up to one month. Thaw overnight in the refrigerator and bake as directed when ready to use. Avoid freezing the assembled shortcake to prevent sogginess from the berries and cream.
Reheating
If you have leftover biscuits, gently rewarm them in a 300°F oven for about 5-7 minutes wrapped in foil. This keeps them soft without drying out. Whipped cream and berries are best served chilled and fresh, so reheat just the biscuits and assemble right before serving.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best texture and flavor for this recipe, you can use frozen if necessary. Just thaw and drain the berries first to prevent excess moisture from making the shortcake soggy.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stir 1 tablespoon of lemon juice or white vinegar into 1¼ cups of milk and let it sit for 5 minutes before using. This mimics the acidity and moisture but buttermilk itself adds the ideal tang.
Can I make this recipe dairy-free?
Absolutely! Swap out butter for a high-quality vegan butter and use coconut or almond milk mixed with a little lemon juice as a buttermilk substitute. For the whipped topping, coconut cream whipped with a bit of sugar makes a lovely dairy-free alternative.
How do I prevent the biscuits from getting tough?
Be gentle when combining ingredients and avoid overmixing the dough. Keeping the butter cold and handling the dough lightly creates those flaky, tender layers you want.
Can I prepare the entire shortcake ahead of time?
It’s best to prepare components separately and assemble just before serving to keep textures fresh and prevent sogginess. The macerated strawberries can be made up to 24 hours ahead for even better flavor infusion.
Final Thoughts
This Strawberry Shortcake Recipe is more than just a dessert—it’s a celebration of fresh flavors and comforting textures that’s easy enough to enjoy any day yet special enough for a festive occasion. Once you make it, you’ll see why it’s a beloved classic and a guaranteed crowd-pleaser. So go ahead, gather those strawberries, heat up the oven, and treat yourself and your loved ones to this delightful taste of summer!
