Description
This homemade strawberry shortcake recipe features buttery, flaky biscuits layered with sweet macerated strawberries and topped with freshly whipped cream. A perfect seasonal dessert that’s easy, classic, and delicious.
Ingredients
Scale
- 3 pint baskets fresh strawberries (about 6 cups): for the fruity, juicy filling
- 1/2 cup white granulated sugar: to macerate strawberries and draw out their juices
- 3 1/4 cups all-purpose flour: base for the biscuit dough
- 3 tablespoons sugar: adds mild sweetness to biscuits
- 1 1/2 tablespoons baking powder: helps the biscuits rise
- 3/4 teaspoon kosher salt: balances sweetness and enhances flavor
- 12 tablespoons unsalted butter (cold, cubed): creates flaky biscuit layers
- 1 cup milk: moistens the dough for tender biscuits
- 1/4 cup heavy cream: adds richness to the dough
- 1 1/2 teaspoons vanilla extract: provides warm, aromatic flavor
- 1 cup heavy whipping cream: whipped topping for shortcakes
- 2 teaspoons powdered sugar: lightly sweetens the whipped cream
- 2 drops vanilla extract (for whipped cream): enhances flavor
Instructions
- Hull and slice the strawberries. Place them in a bowl and sprinkle with sugar. Let sit for 20 minutes to macerate.
- Lightly mash a quarter of the berries to create a syrupy consistency. Set aside.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together 3 cups flour, sugar, baking powder, and salt.
- Cut cold butter into the dry mixture until it resembles coarse crumbs with pea-sized bits.
- In a separate bowl, combine milk, cream, and vanilla. Pour into the flour-butter mixture and stir until just combined into a shaggy dough.
- Turn the dough onto a floured surface. Shape into an 8-inch square, 3/4 to 1 inch thick. Cover and chill for 20 minutes.
- Cut into 9 squares and place them 2 inches apart on a baking sheet. Bake for 18–20 minutes, or until golden brown. Cool slightly.
- Whip cream with powdered sugar and vanilla until soft peaks form. Chill until serving.
- To assemble, split each biscuit (optional), spoon strawberries over the bottom half, top with whipped cream, and place biscuit top over or serve open-faced.
Notes
- Use very cold butter for flakier biscuits.
- Do not overmix the dough; a light hand yields tender biscuits.
- Macerate strawberries no more than an hour before serving for best texture.
- Assemble just before serving to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 529
- Sugar: 24g
- Sodium: 445mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 74mg
Keywords: Strawberry Shortcake, summer dessert, biscuit shortcake, whipped cream, strawberry dessert