Description
A classic American dessert featuring tender, flaky shortcake biscuits layered with juicy, sweetened strawberries and topped with fluffy whipped cream. This Strawberry Shortcake recipe is perfect for warm weather treats and festive occasions, offering a delightful balance of buttery pastry and fresh fruit.
Ingredients
Shortcake Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Strawberry Filling
- 4 cups fresh strawberries, hulled and sliced
- 1/4 to 1/3 cup granulated sugar (adjust based on sweetness of berries)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a large bowl, combine the sliced strawberries with 1/4 cup sugar. Toss well and let them macerate for at least 30 minutes to release their juices and develop sweetness.
- Make the shortcake dough: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add wet ingredients: Stir in the milk and vanilla extract just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Shape and bake biscuits: Turn the dough onto a lightly floured surface and gently knead 3 to 4 times. Pat or roll the dough to about 1-inch thickness. Use a biscuit cutter to cut out 6-8 rounds. Place the rounds on a baking sheet lined with parchment paper.
- Bake the shortcakes: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted comes out clean. Remove and let cool slightly on a wire rack.
- Whip the cream: While the biscuits are baking, combine the heavy cream, powdered sugar, and vanilla in a chilled bowl. Using a mixer, whip until soft peaks form.
- Assemble the shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, add a dollop of whipped cream on top, and then cover with the biscuit top. Optionally, add more whipped cream and strawberries for garnish.
- Serve immediately: Enjoy the strawberry shortcakes as soon as possible for the best texture and flavor.
Notes
- For extra tender biscuits, keep all ingredients, especially butter and milk, cold until ready to use.
- You can substitute half-and-half or buttermilk for whole milk for a richer biscuit.
- If fresh strawberries are not in season, frozen strawberries can be used; thaw and drain excess liquid before using.
- To make ahead, bake the biscuits and store them in an airtight container. Assemble just before serving.
- For a dairy-free version, substitute coconut cream for whipped cream and use a plant-based milk and butter alternative for the biscuits.
