Description

Strawberry Shortcake is a timeless dessert that combines tender, buttery shortcake biscuits with juicy sweet strawberries and fluffy homemade whipped cream. Every bite is filled with fresh strawberry flavor, rich cream, and soft biscuit layers, making it the perfect dessert for spring, summer, holidays, picnics, and family gatherings. This classic recipe is simple, beautiful, and always a crowd favorite.

Ingredients

Scale

For the Strawberries

1 1/2 pounds fresh strawberries, sliced
1/3 cup granulated sugar
1 teaspoon lemon juice

For the Shortcakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup heavy cream
1 large egg
1 teaspoon vanilla extract

For the Whipped Cream

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

In a large bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently and allow the mixture to sit for at least 30 minutes. This process helps release the strawberries’ natural juices and creates a delicious syrup.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or fork until coarse crumbs form.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Avoid overmixing.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Cut out biscuits using a round cutter and place them on the prepared baking sheet.
Bake for 12 to 15 minutes or until the tops are lightly golden brown.
Transfer the shortcakes to a wire rack and allow them to cool slightly.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Slice each shortcake in half horizontally.
Spoon a generous amount of strawberries and their juices onto the bottom half of each shortcake.
Add a thick layer of whipped cream.
Place the top half of the shortcake on top and finish with more whipped cream and strawberries.
Serve immediately.

Notes

Use ripe strawberries for the best flavor.
Keep the butter cold when making the biscuit dough.
Do not overwork the dough or the shortcakes may become tough.
Homemade whipped cream provides the freshest flavor.
Assemble just before serving to prevent the biscuits from becoming soggy.

Nutrition

Serving Size: 8 servings
Calories: 420 per serving