Classic Strawberry Shortcake Recipe
This traditional strawberry shortcake recipe combines tender biscuits, fresh strawberries, and homemade whipped cream. It's a dessert that's more than just its parts. The beauty is in its simplicity and the quality of each element.
Ingredients
- Fresh Juicy Strawberries:
- 2 pounds fresh strawberries
- 1/4 cup sugar for maceration
- Squeeze of lemon juice
- Homemade Biscuits:
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 3/4 cup heavy cream or buttermilk plus extra for brushing
- Lemon zest optional, for added flavor
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preparing the Strawberries:
- Wash strawberries and remove green tops.
- Slice into 1/4-inch pieces.
- Toss with 3–4 tablespoons of sugar and a squeeze of lemon juice.
- Let sit for at least 30 minutes to macerate.
- Baking the Biscuits:
- Preheat oven to 425°F (220°C); line baking sheet with parchment paper.
- Mix lemon zest with 1/4 cup sugar.
- Add flour, baking powder, and salt; stir well.
- Cut in cold butter until mixture looks like coarse crumbs.
- Add cold cream; mix gently until dough forms.
- Form into 8 tall mounds; sprinkle tops with sugar.
- Bake 12–15 minutes until golden; let cool slightly.
- Whipping the Cream:
- Chill bowl and beaters for 15 minutes.
- Add cold cream, sugar, and vanilla.
- Beat to soft, then stiff peaks.
- Assembling the Shortcakes:
- Let biscuits cool 10 minutes.
- Split biscuits in half.
- Layer with strawberries and whipped cream.
- Top with biscuit half, garnish with strawberries/mint if desired.
- Serve immediately.
Notes
- Use room-temperature strawberries for best flavor.
- Overmixing biscuit dough can cause toughness—mix gently.
- Whipped cream is best fresh, but can be made 24 hours in advance.
- To avoid soggy biscuits, use a slotted spoon when serving macerated strawberries.
- For gatherings, offer a "build-your-own" shortcake bar.
- Biscuits and cream can be made ahead; keep elements separate until serving.
- Frozen strawberries can be used but release more liquid—thaw and drain first.
- To store: refrigerate components separately and consume within 24 hours.
- Variations include Japanese sponge-style shortcake, ice cream shortcake, and vegan versions with coconut cream.