Strawberry Shortcake is a classic, light, and refreshing dessert perfect for summer. It combines sweet, juicy strawberries, fluffy shortcake biscuits, and rich whipped cream for the ultimate treat. Here’s a simple yet delicious recipe to make homemade strawberry shortcake!
Strawberry Shortcake Recipe
Ingredients:
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (more or less, depending on sweetness of strawberries)
- 1 teaspoon lemon juice (optional)
For the Shortcakes (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 cut into small cubes
- 2/3 cup buttermilk (or whole milk if you don’t have buttermilk)
- 1 teaspoon vanilla extract (optional)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Strawberries:
- Slice the strawberries and place them in a bowl.
- Add the sugar and lemon juice (if using). Toss to coat evenly.
- Let the strawberries sit for about 30 minutes to an hour at room temperature so they release their natural juices and become syrupy. You can also refrigerate them if you prefer them chilled.
2. Make the Shortcake Biscuits:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
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Add the cold butter to the flour mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
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Create a well in the center of the mixture and pour in the buttermilk (and vanilla extract, if using). Stir gently with a spoon until just combined. Be careful not to overmix.
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Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a 1-inch thick rectangle.
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Use a round biscuit cutter (or a drinking glass) to cut out shortcakes. You should get about 8 biscuits.
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Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until the tops are golden brown.
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Remove the biscuits from the oven and allow them to cool slightly.
3. Make the Whipped Cream:
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In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. This usually takes about 3-5 minutes.
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Be careful not to overwhip the cream, or it will turn into butter!
4. Assemble the Strawberry Shortcakes:
- Slice the shortcakes in half horizontally.
- Spoon some of the macerated strawberries (with the syrup) onto the bottom half of each biscuit.
- Top with a generous dollop of freshly whipped cream.
- Place the top half of the biscuit on top of the whipped cream and serve immediately!
Tips:
- Use fresh, ripe strawberries for the best flavor. If strawberries are not in season, frozen strawberries can work, but fresh berries will give you the best texture and flavor.
- Buttermilk substitute: If you don’t have buttermilk, use whole milk and add a teaspoon of lemon juice or vinegar to sour it for a similar effect.
- Make ahead: You can make the shortcakes ahead of time and store them in an airtight container for a day or two. Whipped cream is best made fresh, but you can also whip it up ahead and store it in the fridge for a few hours.
Strawberry Shortcake is the perfect dessert for a summer gathering or just a sweet treat to enjoy at home. The soft, flaky biscuits, sweetened strawberries, and rich whipped cream come together in a dessert that’s simply irresistible! Enjoy every bite!