As the sun-drenched strawberries burst forth at the market, a wave of nostalgia washes over me. I can’t help but think of picnics in the park and summer gatherings laden with laughter. That’s when I decided it was time to whip up a classic Strawberry Shortcake that embodies both sweetness and simplicity. This delightful dessert is not only a feast for the eyes but also an effortless crowd-pleaser, making it perfect for family gatherings or cozy nights at home.
With the fragrant aroma of freshly baked biscuits mingling with juicy, sugar-kissed strawberries, the whole experience becomes truly magical. And let’s not forget the whipped cream—a luscious topping that adds an indulgent touch. Whether you’re a novice in the kitchen or a seasoned chef, this recipe will take you on a whimsical journey through summer flavors. Get ready to impress your friends and family with a dessert that’s as satisfying to make as it is to devour!
Why is Strawberry Shortcake an Essential Recipe?
Irresistible sweetness: The harmony of sweetened strawberries and fluffy whipped cream is an enchanting treat for your taste buds.
Simple preparation: With just a few basic ingredients and straightforward steps, even novice cooks will shine in the kitchen.
Fresh and vibrant: This seasonal dessert captures the essence of summer, bringing a burst of color and flavor to every occasion.
Versatile delight: Perfect for picnics, barbecues, or cozy family dinners, this recipe is sure to impress guests and loved ones alike.
Quick and easy: In just 45 minutes, you can whip up a delightful dessert that looks as good as it tastes.
Crowd-pleaser: Everyone loves a classic Strawberry Shortcake, making it the ideal choice for gatherings of all kinds—check out my easy tips for preparing the strawberries to elevate your dish!
Strawberry Shortcake Ingredients
• Get ready to create a dessert that truly shines!
For the Strawberries
- Fresh strawberries – Look for sweet, ripe berries for the best flavor in your Strawberry Shortcake.
- Granulated sugar – Enhances the strawberries’ natural sweetness; adjust based on berry ripeness.
For the Biscuits
- All-purpose flour – Essential for tender biscuits; use a kitchen scale for accuracy in your measurements.
- Baking powder – Provides lift for fluffy biscuits; ensure it’s fresh for optimal results.
- Kosher salt – Balances the sweetness in the dough, enhancing overall flavor.
- Unsalted butter – Chilled butter gives the biscuits flaky layers; cut it into small cubes for easy incorporation.
- Milk – Adds moisture to the biscuit dough, contributing to a soft texture.
- Heavy cream – Richness and a slight tang perfect for this decadent dessert.
- Vanilla extract – Infuses the biscuits with a warm, inviting flavor.
For the Whipped Cream
- Heavy whipping cream – Whip to soft peaks for light and airy topping; keep it cold for easier whipping.
- Powdered sugar – Sweetens the cream, giving a silky-smooth finish.
- Vanilla extract – A touch of flavor elevates the overall taste of your whipped cream.
With these alluring ingredients on hand, you’re all set to create an unforgettable Strawberry Shortcake!
How to Make Strawberry Shortcake
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Prepare the Strawberries: Cut away the stems from the strawberries and slice them in half. You can cut them into quarters or thick slices, depending on your preference for bite size.
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Coat with Sugar: Place the cut strawberries into a large bowl and sprinkle them with about 1/4 cup of granulated sugar, adding more as needed for sweetness. Gently stir until all the berries are coated.
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Macerate the Berries: Allow the strawberries to sit at room temperature for about 20 minutes. This process lets them soften and release their delicious juices, making them extra flavorful.
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Mash Some Berries: After 20 minutes, take a potato masher and mash about a quarter of the berries right in the bowl. This creates a lovely sauce that will mix beautifully with the fresh pieces.
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Mix Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, sugar, baking powder, and kosher salt. This will form the base of your tender biscuits.
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Incorporate Butter: Add the chilled, cubed unsalted butter to the flour mixture. Using your fingers or a pastry cutter, cut the butter in until you have pieces roughly the size of peas.
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Combine Wet Ingredients: In a separate bowl, stir together milk, heavy cream, and vanilla extract. Make a well in the center of the flour mixture and pour in the milk mixture.
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Form the Dough: Using a fork or wooden spoon, mix until just combined. If the dough feels too wet, sprinkle a bit of the remaining 1/4 cup of flour over it. Gently knead it a few times to form a loose ball.
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Shape the Dough: On a lightly floured surface, pat the dough into an 8-inch square, about 3/4-inch thick. Place it on a parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes.
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Preheat Oven: While the dough chills, preheat your oven to 425ºF (220ºC). This ensures your biscuits bake perfectly.
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Cut the Biscuits: Once chilled, remove the dough and cut it into 9 even squares, spacing them about 2 inches apart on your baking sheet.
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Bake to Perfection: Bake the biscuits until they are a medium golden brown, about 18 to 20 minutes. You’ll be greeted by a delightful aroma as they bake!
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Whip the Cream: While the biscuits are baking, whip the heavy cream using an electric mixer until soft peaks form. Add a drop of vanilla extract and 2 teaspoons of powdered sugar for a touch of sweetness, then chill.
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Assemble and Serve: Split the biscuits if desired, then generously top with the macerated strawberries followed by a luscious dollop of whipped cream.
Optional: Add fresh mint leaves as a garnish for a pop of color!
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Shortcake?
As the perfect summertime dessert, there are delightful pairings that can elevate your Strawberry Shortcake experience.
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Fresh Mint Leaves:
A sprinkle of fresh mint adds a refreshing contrast to the sweet, juicy strawberries, enhancing the overall flavor. -
Vanilla Ice Cream:
Creamy vanilla ice cream complements the fluffy whipped cream, introducing a rich and satisfying texture to every bite. -
Lemon Curd:
Zesty lemon curd brings a bright, citrusy punch that balances the sweetness of the strawberries and adds a delightful tartness. -
Sweetened Iced Tea:
Chilled, lightly sweetened iced tea is a refreshing drink option that pairs beautifully with this classic dessert on warm afternoons. -
Chocolate Drizzle:
A decadent drizzle of melted chocolate provides a luscious touch, perfect for those who crave a more indulgent flavor experience. -
Coconut Whipped Cream:
Substituting coconut oil for regular cream offers a tropical twist, giving the Strawberry Shortcake a creamy, exotic flavor profile.
Elevate your dessert table by experimenting with these pairings that truly complement and enhance your Strawberry Shortcake!
Make Ahead Options
These delightful Strawberry Shortcakes are perfect for meal prep, allowing you to savor the flavors without the rush! You can prepare the macerated strawberries up to 3 days in advance; simply store them in an airtight container in the refrigerator to keep them fresh and flavorful. The biscuit dough can be made, cut, and chilled for up to 24 hours before baking. Just cover the baking sheet with plastic wrap and refrigerate until you’re ready to pop them in the oven. When the moment arrives to serve your Strawberry Shortcake, bake the biscuits fresh and whip the cream to finish, ensuring they’re just as delicious as if made from scratch in one go!
How to Store and Freeze Strawberry Shortcake
Room Temperature: Enjoy your Strawberry Shortcake fresh for up to 2 hours at room temperature. Beyond that, it’s best to refrigerate to maintain texture and flavor.
Fridge: Store leftover Strawberry Shortcake components separately for up to 3 days. Keep the strawberries in a covered container, while the biscuits and whipped cream can be tightly wrapped or in airtight containers to maintain freshness.
Freezer: For longer storage, freeze unassembled biscuits for up to 3 months. Wrap individually in plastic wrap and store in a freezer bag. Thaw before baking for the best results. The strawberries can also be frozen for up to 6 months; simply slice and freeze them on a baking sheet before transferring to an airtight container.
Reheating: Reheat biscuits in a warm oven (350ºF) for about 10 minutes to revive their flaky goodness; store them at room temperature for the best texture when serving.
Strawberry Shortcake Variations
Looking to make your Strawberry Shortcake even more personalized? Dive into these delightful twists and substitutes!
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Gluten-Free: Swap all-purpose flour for a gluten-free blend to ensure everyone can enjoy this classic treat.
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Dairy-Free: Use coconut milk and vegan butter for a plant-based version that still delivers on creaminess and flavor.
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Citrus Twist: Add a tablespoon of orange zest to the biscuit dough for a refreshing citrus zing that brightens every bite.
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Chocolate Lovers: Drizzle warm chocolate sauce over the strawberries before topping with whipped cream for an indulgent twist.
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Nutty Biscuits: Incorporate finely chopped nuts—like almonds or walnuts—into the biscuit mixture for an added crunch and flavor boost.
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Spicy Kick: Add a pinch of cayenne pepper to the strawberries for a surprising heat that balances out the sweetness.
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Minty Fresh: Toss in chopped fresh mint leaves with the strawberries for a refreshing herbal note that elevates the dish.
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Berry Medley: Experiment with other berries like raspberries and blueberries for a colorful and flavorful combination that’s perfect for summer!
Tips for the Best Strawberry Shortcake
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Berry Selection: Choose ripe strawberries that are firm and fragrant. Avoid mushy or overly soft berries for a better balance of texture and taste.
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Sugar Adjustments: Don’t hesitate to taste your strawberries before adding sugar. Depending on their natural sweetness, you may need less or more than the recommended amount.
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Butter Temperature: Make sure your unsalted butter is cold when incorporating it into the flour mixture. This helps create that coveted flaky biscuit texture in your Strawberry Shortcake.
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Kneading Technique: Be gentle when kneading your dough. Overworking it can create tough biscuits instead of tender ones—just enough kneading to form a loose ball is perfect.
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Whipped Cream Tip: Keep your mixing bowl and beaters chilled before whipping the cream. This encourages faster whipping and results in a fluffier texture for your topping.
Strawberry Shortcake Recipe FAQs
What type of strawberries should I use for Strawberry Shortcake?
Absolutely! Choose fresh, ripe strawberries that are firm and fragrant. Look for berries without dark spots or blemishes, as those indicate overripeness. Seasonal, local strawberries usually provide the best flavor, but you can use frozen ones in a pinch—just thaw them and drain any excess liquid.
How should I store leftover Strawberry Shortcake?
Very importantly, store leftover components separately to maintain texture. You can keep the strawberries in a covered container for up to 3 days in the fridge. Wrap the biscuits tightly or place them in an airtight container. For the whipped cream, use a sealed container and refrigerate it as well, ensuring it’s consumed within 3 days for the best taste.
Can I freeze the components of Strawberry Shortcake?
Absolutely! You can freeze unassembled biscuits for up to 3 months. Wrap each biscuit in plastic wrap, then store them in a freezer bag. When you’re ready to bake, just thaw and bake as directed for that fresh-baked flavor. As for strawberries, they can be frozen for up to 6 months; simply slice and freeze in a single layer on a baking sheet first, then transfer to an airtight container.
What should I do if my biscuits turn out tough?
If your biscuits end up tough, it’s likely that they were overworked during kneading. Next time, mix the dough just until combined and be gentle when shaping it. If you see dry bits, sprinkle a tad more flour rather than kneading more. The key to tenderness is minimal handling of the dough.
Is there a dairy-free option for the whipped cream?
Very much so! You can substitute heavy whipping cream with blended coconut cream or a dairy-free whipped topping. Just like in the original recipe, make sure to chill your mixing bowl and beaters to achieve a fluffy texture. You won’t miss out on that creamy indulgence!
How long does it take to make Strawberry Shortcake from start to finish?
You’ll love how quickly this comes together! From start to finish, including chilling time for the dough, it’s about 45 minutes. The more the merrier when sharing this delightful dessert—and it tastes even better when made with love!
Delicious Strawberry Shortcake: A Sweet Homemade Delight
Ingredients
Equipment
Method
- Cut away the stems from the strawberries and slice them in half.
- Place the cut strawberries into a large bowl and sprinkle with 1/4 cup of granulated sugar, stirring gently.
- Allow the strawberries to sit at room temperature for 20 minutes to let them soften and release juices.
- Mash about a quarter of the berries to create a sauce.
- In a large bowl, whisk together 3 cups of flour, sugar, baking powder, and kosher salt.
- Add cubed unsalted butter to the flour mixture and cut it in until pea-sized.
- Stir together milk, heavy cream, and vanilla extract in a separate bowl, then pour into the flour mixture.
- Mix until just combined and knead gently into a loose ball.
- Pat the dough into an 8-inch square, cover with plastic wrap, and chill for 20 minutes.
- Preheat the oven to 425ºF (220ºC).
- Cut the chilled dough into 9 squares and space them on a baking sheet.
- Bake until golden brown, about 18 to 20 minutes.
- Whip the heavy cream until soft peaks form, adding vanilla and powdered sugar.
- Assemble by splitting biscuits, topping with strawberries and whipped cream.