Strawberry Shortcake Recipe

This classic Strawberry Shortcake is simply irresistible – tender, buttery biscuits split and filled with juicy macerated strawberries and pillowy whipped cream. The combination creates the perfect balance of textures and flavors: crumbly, sweet biscuits, bright, juicy berries, and rich, cloud-like cream. Ready in about an hour, it’s an impressive yet approachable dessert that brings out the best in fresh strawberries while satisfying your sweet tooth without being overly complicated.

Why You’ll Love This Recipe

• Classic Comfort: There’s something so satisfying about this timeless dessert that brings back memories of summer gatherings and family meals.
• Fresh and Seasonal: When strawberries are at their peak, this dessert lets their natural sweetness shine through in the best possible way.
• Impressive Yet Simple: While it looks like something from a fancy bakery, you’ll be surprised at how straightforward it is to make at home with basic ingredients.
• Customizable: Add your own twist with different berries, a touch of lemon zest, or even a drizzle of chocolate if you’re feeling adventurous.

this Recipe

Ingredients You’ll Need

• Strawberries: The star of the show! Fresh strawberries become even more magical when macerated with sugar, creating their own sweet syrup. Choose ripe, fragrant berries for the best flavor.
• All-purpose flour: The foundation of our biscuits, providing structure while keeping them tender.
• Baking powder and baking soda: The dynamic duo that ensures your biscuits rise beautifully with a perfect texture.
• Butter: Must be cold! Those little pockets of butter create steam when baking, resulting in flaky, tender layers in your biscuits.
• Buttermilk: Adds tanginess and moisture to the biscuits while reacting with the leavening agents for extra lift.
• Heavy cream: Used both for brushing the biscuits (for a golden top) and whipping into clouds of creamy goodness for the filling.
• Sugar: Sweetens every component of the dessert while helping to macerate the strawberries and stabilize the whipped cream.
• Vanilla extract: Adds warmth and depth to both the biscuits and whipped cream.
• Egg: Provides structure and richness to the biscuit dough.

Variations

Berry Blends

Mix strawberries with blueberries, raspberries, or blackberries for a mixed berry shortcake that offers different flavors and colors.

Citrus Kick

Add lemon or orange zest to your biscuits or whipped cream for a bright, citrusy contrast to the sweet berries.

Chocolate Lover’s Version

Fold mini chocolate chips into the biscuit dough or drizzle assembled shortcakes with chocolate sauce for a decadent twist.

Herbal Notes

Try adding fresh herbs like basil or mint to your macerated strawberries for an unexpected but delightful flavor combination.

How to Make Strawberry Shortcake

Step 1: Prepare the Strawberries

Start by combining sliced strawberries with sugar in a large bowl. Mix well, cover, and refrigerate while you prepare the biscuits. This maceration process draws out the juices and intensifies the strawberry flavor.

Step 2: Make the Biscuit Dough

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Add cold, cubed butter and work it into the flour mixture until you have pea-sized pieces. In a separate bowl, combine buttermilk, egg, and vanilla, then pour into the flour mixture. Stir just until a shaggy dough forms.

Step 3: Form and Bake the Biscuits

Turn the dough onto a well-floured surface and gently pat it to a 1-inch thickness. Cut out biscuits with a 3-inch cutter, place them on your prepared baking sheet, brush with cream, and sprinkle with sugar if desired. Bake for 15 minutes until golden brown, then cool completely on a wire rack.

Step 4: Whip the Cream

While the biscuits cool, beat heavy cream with sugar and vanilla until soft peaks form. Don’t overbeat – you want it fluffy but not stiff.

Step 5: Assemble Your Shortcakes

Split each biscuit horizontally, top the bottom half with a generous dollop of whipped cream and macerated strawberries, place the top half of the biscuit on, and finish with more cream and berries.

Pro Tips for Making the Recipe

• Cold Ingredients Matter: Keep your butter and buttermilk as cold as possible for the flakiest biscuits. I even pop my flour in the freezer for 15 minutes before starting.
• Don’t Overwork the Dough: Handle the dough as little as possible to avoid developing gluten, which can make your biscuits tough rather than tender.
• Macerate Ahead: Start your strawberries first thing – they get better the longer they sit with the sugar (up to 24 hours), developing a beautiful syrup.
• Perfect Cutting Technique: Press straight down with your biscuit cutter without twisting to ensure proper rising. Twisting seals the edges and inhibits the rise.
• Strategic Spacing: Place biscuits about an inch apart on the baking sheet – not touching but not too far apart. This proximity helps them rise taller.

How to Serve

Fresh Presentation

Serve shortcakes immediately after assembly for the perfect contrast between warm biscuits, cool cream, and juicy berries.

Beverage Pairings

A cup of afternoon tea or coffee complements strawberry shortcake beautifully. For a more special occasion, try a glass of prosecco or a dessert wine like Moscato.

Elevate the Presentation

Dust with powdered sugar, add a small sprig of mint, or drizzle with a balsamic reduction for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Store components separately for best results. Keep biscuits at room temperature in an airtight container for up to 2 days. Refrigerate macerated strawberries and whipped cream separately for up to 24 hours.

Freezing

Biscuits freeze beautifully! Place cooled biscuits in a freezer bag and freeze for up to 3 months. Thaw at room temperature when ready to use.

Reheating

To refresh day-old biscuits, warm them in a 300°F oven for 5-10 minutes. This brings back their delightful texture and makes them taste freshly baked.

FAQs

Can I make the biscuits ahead of time?
Absolutely! The biscuits can be baked a day in advance and stored in an airtight container at room temperature. You can also freeze them for longer storage. For the freshest taste, reheat them briefly in a 300°F oven for about 5 minutes before assembling your shortcakes.

Why are my biscuits not rising properly?
Several factors could be at play. Make sure your baking powder and baking soda are fresh (they lose potency over time). Keep your ingredients cold throughout the process, and remember not to twist the cutter when cutting out the biscuits. Also, be careful not to overwork the dough, as this can develop gluten and prevent proper rising.

Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for this dessert, but in a pinch, you can use frozen strawberries. Thaw them completely, drain excess liquid, and then macerate them as directed. The texture won’t be quite the same, but the flavor will still be delicious.

How can I make my whipped cream more stable?
For a more stable whipped cream that holds up longer (especially on warm days), you can add 2 tablespoons of mascarpone cheese or cream cheese to your cream before whipping. Alternatively, dissolving a teaspoon of unflavored gelatin in 1 tablespoon of water and adding it to your cream while whipping will create a stabilized whipped cream that holds its shape for hours.

Final Thoughts

This Strawberry Shortcake recipe brings together simple ingredients to create something truly special. The combination of buttery, flaky biscuits with sweet, juicy strawberries and clouds of vanilla-scented whipped cream is hard to beat. It’s the perfect way to celebrate strawberry season, but honestly, it’s wonderful any time of year when you need a comforting, impressive dessert. Give it a try – I’m confident it will become a favorite in your recipe collection!

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