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Classic Strawberry Shortcake

Classic Strawberry Shortcake

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Why You’ll Love This Recipe

This Classic Strawberry Shortcake is the perfect blend of sweet, juicy strawberries, light, fluffy biscuits, and creamy whipped cream. It’s a refreshing, crowd-pleasing dessert that’s ideal for any summer gathering or just a simple indulgence. The combination of textures from the crumbly biscuit and smooth whipped cream, paired with the burst of fresh strawberry flavor, makes this treat irresistible. Plus, it’s quick to prepare, making it an excellent option when you need a delicious dessert in a short amount of time.

Classic Strawberry Shortcake this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberries:

  • 2 cups fresh strawberries, sliced

  • 1/4 cup sugar

For the biscuits:

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 cup cold butter, cubed

  • 2/3 cup milk

For the topping:

  • Whipped cream for topping

Directions

  1. Prepare the Strawberries: In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices. This helps create a syrupy texture and enhances the sweetness of the berries.

  2. Make the Biscuits: Preheat your oven to 400°F (200°C). In a separate bowl, mix flour and baking powder. Add the cold cubed butter to the flour mixture. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  3. Combine and Form the Dough: Add the milk to the flour mixture and stir until just combined. Be careful not to overmix to keep the biscuits light and fluffy.

  4. Bake the Biscuits: Spoon the dough onto a baking sheet, making small biscuit-sized rounds. Bake for 12-15 minutes, or until golden brown.

  5. Assemble the Shortcakes: Once the biscuits are cool enough to handle, slice them in half. Layer with the macerated strawberries and a generous amount of whipped cream.

  6. Serve: Serve immediately and enjoy the combination of warm, buttery cake, sweet strawberries, and fluffy whipped cream!

Servings and Timing

  • Servings: 6

  • Prep Time: 10 minutes

  • Cooking Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Vegan Version: Substitute the butter with plant-based butter and use dairy-free milk.

  • Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.

  • Add Flavors: For extra richness, you can mix a little vanilla extract into the whipped cream or add lemon zest to the strawberries for a tangy twist.

Storage/Reheating

  • Storage: Store any leftover shortcakes in an airtight container for up to 1 day. For best results, assemble just before serving to prevent the biscuits from becoming soggy.

  • Reheating: Reheat the biscuits for 2-3 minutes in a warm oven before assembling for an extra freshly-baked taste.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for the bright, juicy flavor. However, if you use frozen strawberries, let them thaw and drain any excess liquid before using them.

Can I make the shortcakes ahead of time?

Yes! You can prepare the biscuits a day ahead and store them in an airtight container. Just assemble the shortcakes when you’re ready to serve.

Can I use store-bought whipped cream?

While homemade whipped cream is always best, store-bought whipped cream is a quick and easy alternative.

Can I substitute the all-purpose flour for something else?

You can use a gluten-free flour blend as an alternative if you need a gluten-free version.

How do I make the biscuits more flavorful?

Add a pinch of salt to the flour mixture, or mix a bit of vanilla extract into the whipped cream for extra flavor.

What’s the best way to slice the biscuits for assembly?

Allow the biscuits to cool slightly and use a serrated knife to slice them in half without compressing them.

Can I add other fruits to this dessert?

Yes, you can add other fruits like raspberries, blueberries, or peaches for variety.

Can I use a different type of milk?

Yes, you can use any kind of milk, including almond, oat, or soy milk, depending on your preference.

How long can I store leftovers?

Leftovers are best consumed within a day to keep the biscuits from getting soggy.

Can I make this recipe gluten-free?

Yes, simply replace the all-purpose flour with a gluten-free flour blend to make it gluten-free.

Conclusion

This Classic Strawberry Shortcake recipe is the perfect summer dessert, offering the perfect balance of fresh strawberries, buttery biscuits, and creamy whipped cream. Whether you’re preparing it for a special occasion or just as a sweet treat to enjoy at home, it’s sure to be a hit. With its easy preparation and delightful flavors, this dessert is bound to become a go-to in your baking repertoire. Enjoy!

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Classic Strawberry Shortcake

Classic Strawberry Shortcake

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Classic Strawberry Shortcake recipe combines fresh, juicy strawberries with light, flaky biscuits and a dollop of creamy whipped cream, making it the perfect summer dessert. Whether you’re serving it at a family gathering or enjoying it as a sweet treat at home, this easy-to-make dessert is sure to impress. Ready in just 25 minutes, it’s a delightful combination of flavors and textures everyone will love.

Ingredients

For the strawberries:

2 cups fresh strawberries, sliced

1/4 cup sugar

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 cup cold butter, cubed

2/3 cup milk

For the topping:

Whipped cream for topping

Instructions

  • Prepare the Strawberries: Combine sliced strawberries and sugar in a bowl. Let sit for 10-15 minutes to macerate and create a syrupy texture.

  • Make the Biscuits: Preheat oven to 400°F (200°C). In a bowl, mix flour and baking powder. Add cold cubed butter and cut into flour until the mixture resembles coarse crumbs.

  • Combine and Form the Dough: Stir in the milk, mixing gently until just combined. Avoid overmixing for light, fluffy biscuits.

  • Bake the Biscuits: Spoon dough onto a baking sheet in biscuit-sized rounds. Bake for 12-15 minutes, until golden brown.

  • Assemble the Shortcakes: Slice biscuits in half. Layer with macerated strawberries and whipped cream.

  • Serve: Serve immediately and enjoy!

Notes

  • Vegan Version: Use plant-based butter and dairy-free milk for a vegan version.

  • Gluten-Free: Swap all-purpose flour with a gluten-free flour blend.

  • Flavor Variations: Add vanilla extract to the whipped cream or lemon zest to the strawberries for extra flavor.

  • Storage: Store leftover biscuits in an airtight container for up to 1 day, but assemble just before serving to avoid sogginess.

  • Reheating: Reheat the biscuits in the oven for 2-3 minutes before assembling for a freshly baked taste.

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