Few desserts are as classic and charming as Strawberry Shortcake. Sweet, tender biscuits layered with fresh strawberries and lightly sweetened cream make for a treat that’s both simple and indulgent. I first made this recipe during strawberry season, and the bright red berries, combined with the soft biscuit and whipped cream, made it a showstopper for brunch with friends.
Strawberry shortcake is deceptively simple. The key lies in balancing textures and flavors: tender, buttery biscuits, juicy, sweet strawberries, and lightly whipped cream. Each bite should be a harmonious mix of soft, creamy, and fruity elements. This dessert is perfect for spring and summer gatherings, yet comforting enough to enjoy any time of year.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 2/3 cup milk
For the strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the strawberries.
In a bowl, combine sliced strawberries with sugar. Stir gently and let them sit for at least 20 minutes. This allows the berries to release their natural juices, creating a sweet syrup that will soak into the biscuits and enhance flavor.
2. Make the biscuits.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms. Avoid overmixing to keep the biscuits tender.
3. Shape and bake the biscuits.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut rounds. Place them on the prepared baking sheet and bake for 12–15 minutes, until golden brown. Let them cool slightly before assembling.
4. Whip the cream.
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat; the cream should be fluffy and smooth.
5. Assemble the shortcakes.
Split each biscuit in half horizontally. Spoon a layer of macerated strawberries over the bottom half, add a generous dollop of whipped cream, and then place the top half of the biscuit over the cream. Add more strawberries and cream on top if desired.
Tips & Variations
- Make Ahead: Prepare the strawberries in advance and refrigerate for a few hours to enhance their flavor.
- Flavor Boost: Add a teaspoon of lemon zest to the biscuit dough for a fresh, citrusy note.
- Mini Shortcakes: Make smaller biscuit rounds for individual servings — perfect for parties.
- Alternative Cream: For a lighter option, use Greek yogurt whipped with a little honey instead of heavy cream.
- Berry Mix: Mix strawberries with blueberries or raspberries for a colorful variation.