Strawberry Shortcake

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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

Prepare the Strawberries:

  1. Slice the strawberries and place them in a large bowl.
  2. Mix the strawberries with 1/4 cup of sugar and 1 teaspoon of vanilla extract.
  3. Let the mixture sit for at least 30 minutes, stirring occasionally to release the juices.

Make the Biscuits:

  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, baking soda, and salt.
  3. Add cold, cubed butter and use a pastry cutter or forks to mix until the mixture resembles coarse crumbs with pea-sized butter pieces.
  4. Pour in the cold buttermilk and stir until the dough just comes together. Avoid overmixing.
  5. Turn the dough onto a lightly floured surface, fold it a few times, and pat it into a 3/4-inch thick round.
  6. 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.
  7. Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar.
  8. 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:

  1. 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:

  1. Split the warm biscuits in half horizontally.
  2. 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.
  3. Place the top half of the biscuit on top and add more strawberries and whipped cream if desired.

More Summer Desserts

Strawberry Shortcake

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10

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.