Classic Strawberry Shortcake Recipe
If you have a sweet tooth and love a dessert that feels like a warm hug, you have to try this Classic Strawberry Shortcake Recipe. It’s a perfect harmony of fluffy, buttery biscuits, juicy, sweet strawberries, and cloud-like whipped cream, all layered together to create a treat that’s both nostalgic and absolutely irresistible. Whether it’s a sunny afternoon or a festive family gathering, this recipe brings out the best flavors of summer’s sweetest fruit in a way that always delights and satisfies.
Ingredients You’ll Need
Every ingredient in this Classic Strawberry Shortcake Recipe plays a crucial role, coming together simply but wonderfully. From fresh strawberries bursting with flavor to rich, flaky biscuits and airy whipped cream, each element adds to the overall taste, texture, and vibrant look of the dessert.
- 2 cups fresh strawberries, sliced: Choose ripe, sweet strawberries for a juicy, naturally sweet base.
- 1/4 cup sugar: Perfect for macerating the strawberries and turning their juices into a luscious syrup.
- 2 cups all-purpose flour: The foundation of the biscuits, offering structure and softness.
- 1 tablespoon baking powder: The secret to fluffy, risen biscuits that are light yet sturdy enough to hold the toppings.
- 1/2 cup cold butter, cubed: Cold butter ensures flaky layers and that irresistible buttery flavor in the biscuits.
- 2/3 cup milk: A tenderizing agent that brings the dough together without making it heavy.
- Whipped cream for topping: Adds a creamy, airy finish that elevates the classic strawberry flavor beautifully.
How to Make Classic Strawberry Shortcake Recipe
Step 1: Prepare the Strawberries
Start by slicing 2 cups of fresh strawberries and tossing them gently with 1/4 cup of sugar. Letting them sit for 10 to 15 minutes allows the berries to release their natural juices, creating a gorgeous syrup that’s sweet and slightly tangy. This step intensifies the strawberry flavor and keeps each bite bursting with freshness.
Step 2: Make the Biscuits
Preheat your oven to 400°F (200°C). In a large bowl, whisk together 2 cups of all-purpose flour with 1 tablespoon of baking powder to ensure your biscuits rise perfectly. Next, cut in 1/2 cup of cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This technique is key to achieving those flaky layers we all love.
Step 3: Combine and Form the Dough
Pour in 2/3 cup of milk and gently stir until the dough just comes together. Be careful not to overmix—the goal is light and tender biscuits that aren’t tough or dense. Overworking the dough can make them gummy, so mix just until combined.
Step 4: Bake the Biscuits
Drop spoonfuls of the biscuit dough onto a baking sheet, shaping them into rounds that are easy to handle. Pop them in the oven and bake for 12 to 15 minutes until golden brown and irresistibly fragrant. They should feel light and soft but sturdy enough to hold all those tasty toppings.
Step 5: Assemble the Shortcakes
Once the biscuits have cooled enough to handle, slice them in half horizontally. Start layering by spooning the sweetest macerated strawberries over the biscuit bases, then top generously with whipped cream. Place the biscuit tops on and add a little extra strawberry and cream if you’re feeling decadent! The combination of warm biscuits, sweet berries, and fluffy cream is downright magical.
Step 6: Serve and Enjoy
Classic Strawberry Shortcake Recipe is best enjoyed immediately while the biscuits still have that fresh, warm crumb. The juicy berries meld beautifully with the cold cream and tender biscuits—a perfect way to indulge your senses and celebrate simple, fresh ingredients.
How to Serve Classic Strawberry Shortcake Recipe
Garnishes
Adding fresh mint leaves or a light dusting of powdered sugar can elevate the look of your shortcakes and bring a subtle hint of freshness or sweetness. You can also drizzle a little strawberry syrup from the macerated berries over the top for extra shine and flavor.
Side Dishes
Shortcake pairs wonderfully with a scoop of vanilla ice cream or a glass of chilled sparkling wine to balance the sweetness. For a non-alcoholic option, a cold glass of lemonade or iced tea complements the dessert beautifully, bringing a refreshing contrast.
Creative Ways to Present
Try assembling your shortcakes in clear glass jars for individual servings that look inviting and are easy to share. Layer the strawberries, whipped cream, and biscuit pieces for a parfait-style treat. Another fun idea is to use shortcake muffins or smaller biscuit rounds for bite-sized versions perfect for parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberries and biscuits separate in airtight containers in the fridge to maintain their textures—store biscuits wrapped in foil or plastic wrap to prevent drying out. Assemble shortcakes just before serving to keep the biscuits from becoming soggy.
Freezing
You can freeze unbaked biscuit dough in a tightly sealed container for up to a month. When ready, bake directly from frozen, adding a couple of extra minutes to the baking time. Avoid freezing assembled shortcakes since whipped cream and strawberries don’t freeze well together.
Reheating
Warm leftover biscuits in a toaster oven or regular oven at 350°F for 5 to 7 minutes to revive their flakiness. Reheat only the biscuit halves before assembling with fresh strawberries and whipped cream to enjoy them as fresh as possible.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for the Classic Strawberry Shortcake Recipe, frozen berries can work in a pinch. Just thaw and drain them well to avoid excess liquid that might make the biscuits soggy.
Is it okay to substitute the whipped cream with something else?
Absolutely! You can use stabilized whipped cream, mascarpone cheese, or even a dollop of vanilla yogurt for a tangy twist. Each brings a unique flavor and texture while keeping the dessert delightful.
How can I make the biscuits gluten-free?
Try substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binding agent. Keep an eye on the dough’s consistency since gluten-free flours absorb liquids differently, and bake as usual.
Why shouldn’t I overmix the biscuit dough?
Overmixing develops the gluten too much, resulting in tough, dense biscuits instead of tender, flaky ones. Mixing just until combined ensures a light texture that melts in your mouth.
Can I make this dessert vegan-friendly?
Yes! Swap the butter for a vegan margarine and use a plant-based milk like almond or oat milk. Top with coconut whipped cream instead of dairy-based cream, and you’ll have a delicious vegan version of the Classic Strawberry Shortcake Recipe.
Final Thoughts
This Classic Strawberry Shortcake Recipe is such a charming and timeless dessert that brings joy to every bite. It’s easy enough to whip up on a whim yet impressive enough to share with loved ones on special occasions. Give it a try and watch how the simple combination of fresh strawberries, buttery biscuits, and fluffy whipped cream can create something truly unforgettable.
Print
Classic Strawberry Shortcake Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A timeless dessert featuring tender homemade biscuits layered with sweet, juicy macerated strawberries and topped with fluffy whipped cream—a perfect balance of textures and flavors for a delightful treat.
Ingredients
For the Strawberries:
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 2/3 cup milk
For the Topping:
- Whipped cream for topping
Instructions
- Prepare the Strawberries: In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices and form a syrupy texture that will soak perfectly into the biscuits.
- Make the Biscuits: Preheat your oven to 400°F (200°C). In a separate bowl, mix the flour and baking powder. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs, which helps create a flaky biscuit texture.
- Combine and Form the Dough: Add the milk to the flour mixture and stir gently until just combined, taking care not to overmix so the biscuits remain light and fluffy.
- Bake the Biscuits: Spoon the dough onto a baking sheet, forming small biscuit-sized rounds. Bake for 12-15 minutes or until the biscuits turn golden brown and cooked through.
- Assemble the Shortcakes: Once the biscuits have cooled enough to handle, slice them in half horizontally. Layer the bottom half with the macerated strawberries, then add a generous amount of whipped cream, and top with the biscuit’s other half.
- Serve: Serve the strawberry shortcakes immediately to enjoy the delicious combination of warm, buttery biscuits, sweet strawberries, and airy whipped cream.
Notes
- For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
- You can make the biscuits ahead of time and reheat them before assembling.
- Feel free to use store-bought whipped cream or homemade for a fresher taste.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- This dessert is best served shortly after assembling to prevent biscuits from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
