Print

Classic Homemade Strawberry Shortcake with Fluffy Biscuits

Close-up of a flaky biscuit shortcake topped with macerated strawberries and a dollop of whipped cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic strawberry shortcake featuring tender, flaky biscuits, sweet macerated strawberries, and light whipped cream. This easy recipe delivers a delicious, fresh summer dessert from scratch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus 1 cup for whipping
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for whipped cream)

Instructions

  1. Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Gently toss. Let the strawberries macerate at room temperature for at least 30 minutes while you prepare the shortcakes.
  2. Make the biscuit dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  3. Cut in the butter: Add the cold butter pieces to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Add liquid: Pour in the 3/4 cup cold heavy cream. Stir gently with a fork until just combined into a shaggy dough. Do not overmix.
  5. Shape the shortcakes: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds (like a letter). Pat it down again to 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut out 6 to 8 rounds. Place the rounds on a baking sheet lined with parchment paper.
  6. Bake: Brush the tops of the biscuits lightly with a little extra heavy cream and sprinkle with the reserved 2 tablespoons of granulated sugar. Bake for 12 to 15 minutes, or until golden brown. Let the shortcakes cool slightly on a wire rack.
  7. Make the whipped cream: In a separate chilled bowl, whip 1 cup of heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
  8. Assemble: Split each warm or cooled shortcake biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom layer. Top with a large dollop of whipped cream. Place the top half of the biscuit on the cream, and top with more strawberries and cream. Serve immediately.

Notes

  • For extra tender biscuits, do not twist the biscuit cutter when cutting the dough; press straight down.
  • If you prefer a cake-like shortcake, you can use a simple vanilla cake recipe instead of biscuits.
  • Macerating the strawberries is key; the sugar draws out the juices, creating a natural syrup.

Nutrition

Find it online: https://delishcraze.com/classic-strawberry-shortcake-recipe/