Strawberry Shortcake

This Strawberry Shortcake recipe layers flaky homemade biscuits with juicy sugared strawberries and fluffy whipped cream for an easy dessert!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: strawberry shortcake

Servings: - 6

Equipment

Mixing Bowls
baking sheet
Rolling Pin
Hand mixer

Ingredients

For the Strawberries

2 cups fresh strawberries hulled and sliced
3 tbsp granulated sugar
¼ tsp salt
1 tsp lemon juice

For the Shortcakes

2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter cubed
⅔ cup whole milk
1 tsp vanilla extract
2 tbsp whipping cream for topping
2 tbsp Demerara sugar for topping

For the Whipped Cream

1 cup cold heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Wash, hull, and slice the strawberries. In a bowl, combine them with sugar, a pinch of salt, and lemon juice. Stir gently and let sit for at least 15 minutes so the strawberries release their natural juices.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt to evenly distribute the ingredients.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Pour in the milk and vanilla extract. Stir gently with a spatula until the dough just comes together, being careful not to overmix.
Transfer the dough onto a lightly floured surface. Using a rolling pin, gently flatten it to about 1½ inches thick. With a 3-inch cookie cutter, cut out 5-6 rounds (be sure to cut straight down, without twisting.)
Carefully transfer the rounds to a parchment-lined baking sheet, spacing them about 2 inches apart.
Brush the tops lightly with heavy whipping cream and sprinkle a little Demerara sugar over each biscuit.
Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the shortcakes cool for 5–10 minutes. Once shortcakes have cooled slightly, slice each one in half horizontally using a serrated knife.
While shortcakes are baking, chill a medium bowl and beaters in the freezer for 5 minutes. Then pour in the cold heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until soft peaks form.
Spoon a generous amount of the macerated strawberries with their juices onto the bottom half of each shortcake.
Add a dollop of whipped cream on top of the strawberries.
Place the top half of the shortcake over the whipped cream. Add more strawberries and a small swirl of whipped cream on top. Serve immediately.

Video

Notes

Fresh versus frozen strawberries. Fresh strawberries create the best texture for strawberry shortcake, but frozen strawberries can work as well. Thaw completely and drain excess liquid before mixing with sugar, salt, and lemon juice.

Nutrition