Strawberry Shortcake 

Why You’ll Love This Recipe

Strawberry Shortcake is the ultimate combination of textures and flavors. The tender, buttery shortcake biscuits melt in your mouth, while the macerated strawberries add a burst of freshness. The freshly whipped cream balances out the sweetness and adds a rich, creamy texture. This dessert is not only delicious but also incredibly versatile—serve it as a crowd-pleaser for a summer party, or enjoy it as a comforting treat with family. It’s quick and easy to prepare, making it a go-to option for any occasion.

Ingredients

For the shortcake biscuits:

• 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 whole milk (or buttermilk for a tangy flavor)

• 1 teaspoon vanilla extract (optional)

For the strawberries:

• 4 cups fresh strawberries, hulled and sliced

• 1/4 cup granulated sugar (for macerating the strawberries)

For the whipped cream:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the strawberries:

• Wash and hull the strawberries, then slice them into thin pieces.

• Place the sliced strawberries in a bowl and sprinkle with 1/4 cup granulated sugar. Toss gently to coat the strawberries.

• Let the strawberries sit at room temperature for 30 minutes to 1 hour. This process, called macerating, allows the strawberries to release their juices and create a sweet syrup that will soak into the shortcake.

2. Make the shortcake biscuits:

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.

• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your hands, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

• Pour in the milk (and vanilla extract, if using) and stir gently with a spoon until the dough just comes together. Do not overmix.

• Turn the dough out onto a floured surface and gently knead it 2-3 times. Pat the dough into a 1-inch thick rectangle.

• Using a biscuit cutter or a drinking glass, cut out rounds of dough and place them on the prepared baking sheet. Gather the scraps, gently press them together, and cut out more rounds.

• Bake the biscuits for 12-15 minutes, or until they are golden brown on top. Remove from the oven and let them cool slightly.

3. Make the whipped cream:

• In a chilled mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.

• Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overbeat, or the cream could turn into butter.

• Keep the whipped cream chilled until ready to serve.

4. Assemble the Strawberry Shortcakes:

• Once the biscuits have cooled slightly, slice each one in half horizontally.

• Spoon a generous amount of the macerated strawberries (along with their syrup) onto the bottom half of each biscuit.

• Top with a dollop of freshly whipped cream.

• Place the top half of the biscuit on top of the whipped cream and serve immediately.

5. Serve:

• Serve the Strawberry Shortcakes right away for the best texture. They’re perfect on their own or with a drizzle of the syrup from the macerated strawberries.

Servings and Timing

Servings: 6-8

Total time: 1 1/2 hours (including macerating time for the strawberries)

Variations

• Chocolate Strawberry Shortcake: Add a drizzle of melted chocolate or chocolate ganache over the strawberries for an indulgent twist.

• Lemon Strawberry Shortcake: Add a tablespoon of lemon zest to the shortcake dough and serve with a squeeze of fresh lemon juice over the strawberries for a refreshing citrus flavor.

• Balsamic Strawberry Shortcake: Add a splash of balsamic vinegar to the strawberries while macerating for a sophisticated, tangy kick.

• Vegan Strawberry Shortcake: Replace the heavy cream with coconut cream or a non-dairy whipped topping, and use plant-based butter and milk in the shortcake dough.

Storage/Reheating

Storage: The shortcake biscuits can be stored in an airtight container at room temperature for up to 2 days. The whipped cream should be stored in the refrigerator and used within 24 hours.

Reheating: If you have leftover biscuits, they can be lightly reheated in a 300°F (150°C) oven for 5-10 minutes until warmed through.

FAQs

1. Can I make the shortcake biscuits ahead of time?

Yes, you can make the shortcake biscuits ahead of time and store them in an airtight container for up to 2 days. You can also freeze the biscuits for up to a month and reheat them when ready to serve.

2. Can I use frozen strawberries for this recipe?

Fresh strawberries are preferred for their flavor and texture, but if you only have frozen strawberries, thaw and drain them well before using to avoid excess moisture in the dessert.

3. Can I make whipped cream without a mixer?

If you don’t have an electric mixer, you can use a hand whisk to beat the cream by hand, but it will take more time and effort to reach stiff peaks. Be sure the cream is very cold for the best results.

4. How do I prevent my whipped cream from deflating?

Be sure to use cold cream and chill your mixing bowl and beaters before whipping. Don’t overbeat the cream, as it can turn into butter.

5. Can I make the whipped cream without sugar?

Yes, you can omit the powdered sugar if you prefer unsweetened whipped cream. The macerated strawberries will provide plenty of sweetness.

6. Can I make the biscuits without butter?

If you don’t have butter, you can substitute with margarine or vegetable oil. However, butter provides the best flavor and texture, so it’s recommended for the traditional shortcake taste.

7. Can I add other fruits to the shortcake?

Yes, you can add other fruits like raspberries, blueberries, or peaches to the macerated mixture for added variety. Strawberries are traditional, but feel free to experiment!

8. How do I make the biscuits lighter?

To make lighter biscuits, be sure not to overwork the dough. Overmixing can lead to dense biscuits, so mix just until combined and handle the dough gently.

9. Can I use store-bought biscuits for this recipe?

While homemade shortcake biscuits are ideal, you can use store-bought biscuits as a shortcut if you’re short on time. Just be sure to choose plain or lightly sweetened biscuits.

10. How do I make sure the strawberries don’t get too mushy?

When macerating strawberries, don’t let them sit for too long—30 minutes to an hour is usually sufficient to draw out their juices while still keeping the texture intact. If left too long, they may get overly soft and watery.

Conclusion

Strawberry Shortcake is a quintessential dessert that brings together the best of summer’s flavors in a light, satisfying treat. The combination of sweet strawberries, fluffy shortcake biscuits, and freshly whipped cream makes for a dessert that’s both refreshing and indulgent. Whether you’re serving it for a holiday celebration, a casual family dinner, or just because, this classic dessert is sure to delight. Enjoy every bite of this delicious, seasonal treat!