There’s something truly special about strawberry shortcake. With its combination of juicy, sweet strawberries, fluffy biscuits, and rich whipped cream, it’s a dessert that feels like a celebration of summer. This classic treat is a favorite in my kitchen, and it’s perfect for using those fresh, ripe strawberries that are abundant during the warmer months. Whether you’re making it for a family gathering, a picnic, or just a special treat for yourself, strawberry shortcake is a simple yet delightful way to enjoy the season’s best flavors. In this blog, I’ll guide you through an easy and delicious recipe for making strawberry shortcake from scratch, ensuring you get a perfect bite every time.
Ingredients
Strawberries
- Fresh strawberries
- Granulated sugar
- Pure vanilla extract
Biscuits
- All-purpose flour, plus extra for dusting
- Granulated sugar
- Aluminum-free baking powder
- Baking soda
- Salt
- Unsalted butter, cold and cubed
- Cold buttermilk
- Heavy cream or buttermilk, for brushing
- Coarse sugar, for sprinkling
Whipped Cream
- Cold heavy cream
- Pure vanilla extract
How To Make Strawberry Shortcake
Step 1: Prepare the Strawberries
Slice the Strawberries: Hull and slice the fresh strawberries, placing them into a large bowl. If the strawberries are large, cut them into smaller, bite-sized pieces.
Sweeten the Strawberries: Sprinkle 1/4 cup of granulated sugar over the strawberries. Add 1 teaspoon of pure vanilla extract for flavor. Stir the mixture well, ensuring that the strawberries are evenly coated with sugar and vanilla.
Let it Sit: Allow the strawberries to sit at room temperature for at least 30 minutes. This resting period will help the strawberries release their juices, creating a sweet syrup that will soak into the biscuit when assembling the shortcakes.
Step 2: Make the Biscuits
Preheat the Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat. This will prevent the biscuits from sticking to the sheet.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/4 cup of sugar, baking powder, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. You should have pea-sized pieces of butter remaining. Cold butter helps create a flaky biscuit texture.
Add Buttermilk: Pour in the cold buttermilk and stir gently with a spoon or spatula until the dough just begins to come together. Be careful not to overmix the dough, as this can lead to tough biscuits.
Shape the Dough: Turn the dough onto a lightly floured surface. Fold the dough over a few times to help develop layers, then pat it into a round about 3/4-inch thick.
Cut the Biscuits: Using a 2.5-inch biscuit cutter, cut out rounds of dough. Gently press the cutter straight down without twisting to ensure the biscuits rise properly. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.
Brush and Sprinkle: Brush the tops of the biscuits with either heavy cream or buttermilk for a golden color as they bake. Sprinkle the tops with coarse sugar for a crunchy finish.
Bake the Biscuits: Bake the biscuits for 15-18 minutes, or until they are golden brown on top. Once done, let them cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Step 3: Make the Whipped Cream
Whip the Cream: In a large bowl, beat the cold heavy cream with 1 teaspoon of vanilla extract using a hand mixer or stand mixer. Start on low speed and gradually increase to medium-high. Continue to beat until stiff peaks form, meaning the whipped cream holds its shape when the beaters are lifted. Be careful not to overwhip, as it can turn into butter.
Step 4: Assemble the Strawberry Shortcakes
Slice the Biscuits: Once the biscuits have cooled slightly, slice each biscuit in half horizontally, creating a top and bottom layer.
Add the Strawberry Filling: Spoon a generous amount of the sweetened strawberries and their juices onto the bottom half of each biscuit.
Top with Whipped Cream: Add a dollop of fresh whipped cream over the strawberries.
Finish with the Biscuit Top: Place the top half of the biscuit over the whipped cream and strawberries. For extra indulgence, add more strawberries and whipped cream on top.
Pro Tips
Keep the Butter Cold: The key to flaky biscuits is keeping the butter cold. If you’re working in a hot kitchen, you can place the cubed butter and flour mixture in the fridge for a few minutes to chill before proceeding.
Don’t Overmix the Biscuit Dough: Overmixing the dough will result in dense, tough biscuits. Stir the dough just until it comes together and be gentle when folding.
Use a Biscuit Cutter for Neat Rounds: Using a biscuit cutter helps create neat, uniform biscuits. Press straight down, and avoid twisting the cutter, as this can prevent the biscuits from rising properly.
Let the Strawberries Rest: Allowing the strawberries to sit with the sugar and vanilla extract releases their juices, making them juicier and more flavorful. This also creates a syrup that soaks into the biscuit when you assemble the shortcakes.
Serve Immediately: Strawberry shortcake is best served fresh, as the biscuits can become soggy if they sit too long with the strawberries and cream. Assemble just before serving for the best results.
More Summer Desserts
Strawberry Shortcake
Ingredients
For the Strawberries:
- 6-7 cups quartered fresh strawberries
- 1/4 cup + 2 tablespoons 75g granulated sugar, divided
- 1 teaspoon pure vanilla extract
For the Biscuits:
- 2 3/4 cups 345g all-purpose flour, plus extra for dusting
- 1/4 cup 50g granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup 12 Tbsp; 170g unsalted butter, cold and cubed
- 1 cup 240ml cold buttermilk
- 2 Tbsp 30ml heavy cream or buttermilk, for brushing
- Coarse sugar for sprinkling
For the Whipped Cream:
- 1 cup 240ml cold heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Strawberries:
- Slice the strawberries and place them in a large bowl.
- Mix the strawberries with 1/4 cup of sugar and 1 teaspoon of vanilla extract.
- Let the mixture sit for at least 30 minutes, stirring occasionally to release the juices.
Make the Biscuits:
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, baking soda, and salt.
- Add cold, cubed butter and use a pastry cutter or forks to mix until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in the cold buttermilk and stir until the dough just comes together. Avoid overmixing.
- Turn the dough onto a lightly floured surface, fold it a few times, and pat it into a 3/4-inch thick round.
- Use a 2.5-inch biscuit cutter to cut out rounds. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar.
- Bake for 15-18 minutes until golden brown. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack.
Make the Whipped Cream:
- In a large bowl, beat the cold heavy cream with 1 teaspoon of vanilla extract until stiff peaks form using a mixer.
- Assemble the Strawberry Shortcakes:
- Split the warm biscuits in half horizontally.
- Place the bottom half of a biscuit on a plate, spoon a generous amount of strawberries and their juices over it, then top with whipped cream.
- Place the top half of the biscuit on top and add more strawberries and whipped cream if desired.