Why You’ll Love This Strawberry Shortcake :
- Bright, fresh strawberry flavor that tastes like summer in every bite.
- Fast prep and quick bake time — perfect for last-minute desserts.
- Family-friendly: kids love assembling their own shortcakes.
- Great for meal prep: make the biscuits ahead and macerate berries the day before.
- Versatile: serves as a dessert, afternoon treat, or picnic showstopper.
introduction
Strawberry Shortcake is an all-time favorite for good reason — it’s simple, nostalgic, and endlessly adaptable. For a reliable biscuit base that yields tender, flaky layers, check this guide to homemade sweet shortcake biscuits which pairs perfectly with the macerated strawberries below.
Ingredients Needed :
Dry ingredients (biscuits)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Fat
- 1/4 cup unsalted butter, cold and cubed
Wet
- 1 cup heavy cream
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar (for strawberries)
Toppings
- Whipped cream (for serving)
Step-by-Step Instructions :
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and mix until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a 1-inch thick rectangle and cut out biscuits.
- Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
- In a separate bowl, toss the sliced strawberries with powdered sugar and let them sit for about 10-15 minutes to release their juices.
- To assemble, split the biscuits in half, layer with strawberries and their juices, and top with whipped cream. Serve immediately.
Serving Suggestions Strawberry Shortcake
Serve these shortcakes slightly warm with a generous spoonful of macerated strawberries and a cloud of whipped cream. For an elegant party presentation, stack three layers with extra berries between layers — you can learn how to adapt this idea into a full dessert centerpiece by seeing a step-by-step for a layered strawberry shortcake cake. A sprinkle of toasted almonds or a drizzle of strawberry syrup adds texture and shine.
Tips for Success Strawberry Shortcake
- Keep the butter very cold: small, chilled butter bits create flaky layers when baked.
- Don’t overwork the dough; gentle kneading keeps biscuits tender.
- Macerate the strawberries with powdered sugar at least 10–15 minutes to pull out juices and intensify flavor.
- Warm the biscuits briefly before assembling for the best contrast between warm pastry and cool whipped cream.
- Make ahead: bake biscuits, cool, and freeze; rewarm in a 350°F oven for 5–7 minutes. For tiny, portable versions try these mini strawberry shortcakes — great for parties.
variation (if any)
- Lemon-vanilla shortcakes: add 1 tsp vanilla and 1 tsp lemon zest to the dough.
- Mixed-berry shortcake: swap half the strawberries for raspberries or blueberries.
- Shortcake trifle: layer broken biscuits, berries, and whipped cream in a trifle bowl for a make-ahead dessert.
FAQs
Q: Can I use frozen strawberries?
A: Yes — thaw and drain excess liquid, then toss with powdered sugar; texture will be softer than fresh berries.
Q: How do I store leftovers?
A: Store biscuits and berries separately. Biscuits keep at room temp for 1 day or refrigerated for 3 days; reheat biscuits before assembling.
Q: Can I make these dairy-free?
A: Replace butter with a plant-based solid shortening and use coconut cream or a dairy-free whipping cream alternative.
Q: What’s the best whipped cream to use?
A: Freshly whipped heavy cream sweetened lightly with powdered sugar has the best texture and taste.
Q: Can I prepare the shortcakes ahead of time?
A: Yes — bake biscuits ahead and freeze for up to 1 month; thaw and warm before serving.
Ingredients
Dry ingredients (biscuits)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Fat
- 1/4 cup unsalted butter, cold and cubed Keep butter very cold for flaky layers.
Wet ingredients
- 1 cup heavy cream
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar (for strawberries) Macerate the strawberries with this for best flavor.
Toppings
- Whipped cream (for serving) Use freshly whipped cream for the best taste.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour in the heavy cream and mix until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a 1-inch thick rectangle and cut out biscuits.
- Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Strawberry Preparation
- In a separate bowl, toss the sliced strawberries with powdered sugar and let them sit for about 10-15 minutes to release their juices.
Assembly
- To assemble, split the biscuits in half, layer with strawberries and their juices, and top with whipped cream.
