If you’ve ever wanted to bring a slice of sunshine and sweet, summery joy to your table, this Strawberry Shortcake Recipe is your new best friend. With its tender, buttery biscuits, luscious macerated strawberries bursting with fresh lemon brightness, and clouds of whipped cream, this dessert feels like a warm hug after a long day. It’s simple enough to whip up any time you crave something special, yet impressive enough to steal the show at gatherings. Let me take you through every delicious detail of making this classic treat that never goes out of style.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a starring role in creating the perfect harmony of flavors, textures, and colors in your strawberry shortcake. From the sweetness of the strawberries to the flaky texture of the biscuits and the richness of the cream, every component is essential to the magic.
- 2 pounds strawberries: Fresh, ripe strawberries bring natural sweetness and juicy freshness that define the dish.
- 1/4 cup granulated sugar: Sweetens the strawberries gently, helping to soften them and bring out their juices.
- Juice of 1 medium lemon: Adds a refreshing zing that balances the sweet strawberries beautifully.
- Finely grated zest of 1 lemon: Infuses fragrant citrus notes into the biscuits for a subtle but delightful twist.
- 1/4 cup plus 1 teaspoon granulated sugar, divided: Sweetens both the biscuit dough and the topping for just the right amount of sugary sparkle.
- 2 cups all-purpose flour: The base for the biscuits, providing structure and tenderness.
- 1 tablespoon baking powder: Gives the biscuits their lovely rise and light texture.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering.
- 8 tablespoons cold unsalted butter: Crucial for flaky, melt-in-your-mouth biscuit layers; cold butter creates light pockets when baked.
- 1 1/4 cups cold heavy cream: Used in the dough for moisture and richness.
- 1 1/2 cups cold heavy cream: Whipped into luscious cream to crown your shortcakes.
- 2 tablespoons granulated sugar: Sweetens the whipped cream perfectly.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by tossing your quartered strawberries with 1/4 cup of granulated sugar and the freshly squeezed lemon juice. This simple step lets the strawberries release their natural juices, creating a vibrant, syrupy sauce that’s both sweet and tangy. Set this aside so the flavors meld beautifully while you prepare the biscuits.
Step 2: Prepare the Biscuit Dough
Line a baking sheet with parchment paper and preheat your oven to 400°F. Mix the lemon zest with 1/4 cup of sugar until fragrant—that’s the secret little burst of citrus that adds complexity. Stir in the flour, baking powder, and salt to create the dry base for your biscuits.
Step 3: Incorporate the Butter
Cut and rub cold butter into the dry mix using your fingers until the mixture looks like peas. This technique is key because those pea-sized butter bits melt as the biscuits bake, forming airy, tender layers that are just irresistible.
Step 4: Bring the Dough Together
Add the cold cream slowly and gently stir with a fork until the dough is just sticky enough to hold together. Overworking the dough will make your biscuits tough, so keep it light and gentle. This dough is what transforms into that fluffy, golden biscuit base everyone loves in strawberry shortcake.
Step 5: Shape and Bake
Scoop the dough into eight generous mounds on your lined baking sheet, leaving a couple inches between each one. A sprinkle of the remaining teaspoon of sugar on top adds a delicate crunch once baked. Pop the tray in the oven and bake for 15 to 20 minutes until the biscuits are golden brown on the bottom and lightly bronzed on top.
Step 6: Whip the Cream
While the biscuits cool slightly, whip the remaining heavy cream with 2 tablespoons of sugar until soft peaks form. This luscious whipped cream is the crowning glory, softening slightly over warm biscuits and complementing the strawberry’s natural juices perfectly.
Step 7: Assemble Your Strawberry Shortcakes
Slice each biscuit carefully in half while still warm, spoon a generous amount of strawberries and their juices onto the bottom half, add a dollop of that dreamy whipped cream, and sandwich with the top biscuit. Serve immediately for the best experience of warm biscuits and cool cream mingling with vibrant berries.
How to Serve Strawberry Shortcake Recipe
Garnishes
For an extra touch of elegance and flavor, consider garnishing your strawberry shortcake with fresh mint leaves or a light dusting of powdered sugar. These tiny accents not only add pop and freshness but also elevate the presentation, making each serving look inviting and mouth-watering.
Side Dishes
This dessert shines on its own but can be paired wonderfully alongside a scoop of vanilla ice cream or a small serving of lemon curd to enhance the citrus notes. For a brunch variation, light, bubbly sparkling wine or a fruity white sangria can beautifully complement the sweet and tangy elements.
Creative Ways to Present
Try layering the strawberries, cream, and crumbled biscuits in clear glasses to make individual strawberry shortcake parfaits. Another fun idea is to use mini biscuit rounds as bases for bite-sized shortcakes—perfect for parties. Either way, this Strawberry Shortcake Recipe adapts easily to impress any crowd.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, keep the components separate for best results. Store the biscuits in an airtight container at room temperature for up to two days, while strawberries and whipped cream should be refrigerated and used within 24 hours to maintain freshness.
Freezing
Biscuits freeze beautifully. Let them cool completely, then wrap them tightly in plastic wrap and place in a freezer bag for up to a month. When you’re ready to enjoy, thaw at room temperature and warm briefly in the oven. Strawberries and whipped cream don’t freeze well, so always prepare those fresh for the best flavor and texture.
Reheating
To bring biscuits back to their freshly baked glory, warm them in a preheated oven at 350°F for about 5 minutes. Avoid the microwave, which can make them tough or soggy. Once warmed, assemble your strawberry shortcakes with chilled strawberries and fresh whipped cream for a delightful experience.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are ideal for this Strawberry Shortcake Recipe because of their texture and natural sweetness, you can use frozen strawberries if necessary. Be sure to thaw them completely and drain excess liquid to avoid soggy shortcakes.
What can I substitute for heavy cream?
Heavy cream is essential for the rich whipped topping and tender dough, but if you’re in a pinch, full-fat coconut cream can be whipped similarly. Other substitutes won’t hold air as well or provide the same flavor and texture.
How do I get flaky biscuits every time?
Keeping your butter and cream cold and mixing the dough lightly are key to flaky biscuits. Working quickly and avoiding overmixing help ensure those beautiful layers that make this Strawberry Shortcake Recipe so special.
Can I make this recipe vegan?
To make it vegan, you’d need to substitute the butter and heavy cream with plant-based alternatives such as vegan butter and coconut cream. The texture and flavor will be a bit different but delicious in their own way.
How soon should I serve strawberry shortcake after assembling?
This Strawberry Shortcake Recipe is best served immediately after assembling to enjoy the contrast of warm biscuits, chilled cream, and juicy strawberries. Waiting too long can cause the biscuits to become soggy.
Final Thoughts
Honestly, this Strawberry Shortcake Recipe is a little slice of heaven that’s as delightful to make as it is to eat. With its balance of textures and bursts of fresh flavor, it’s no wonder this classic dessert wins hearts every time. So why wait? Gather your ingredients, have fun in the kitchen, and treat yourself and your loved ones to something truly special.
Print
Strawberry Shortcake Recipe
- Total Time: 40-45 minutes
- Yield: 8 servings 1x
Description
This classic Strawberry Shortcake recipe features juicy macerated strawberries, tender homemade biscuits, and fluffy whipped cream, creating a delightful and refreshing dessert perfect for any occasion.
Ingredients
Strawberries and Maceration
- 2 pounds strawberries, rinsed, stems removed, and quartered
- 1/4 cup granulated sugar
- Juice of 1 medium lemon (2 to 3 tablespoons)
Biscuit Dough
- Finely grated zest of 1 lemon (about 1 tablespoon)
- 1/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
Whipped Cream
- 1 1/2 cups cold heavy cream
- 2 tablespoons granulated sugar
Instructions
- Macerate Strawberries: In a large bowl, toss together the quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Set aside to macerate and become juicy while you prepare the biscuits.
- Prepare for Baking: Line a baking sheet with parchment paper and preheat the oven to 400°F (205°C). In a large bowl, combine the lemon zest and 1/4 cup granulated sugar. Rub them together with your fingers until the sugar is fragrant.
- Mix Dry Ingredients: Add the flour, baking powder, and kosher salt to the aromatic sugar mixture, and stir with a fork to combine evenly.
- Incorporate Butter: Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles pea-sized crumbs for a flaky texture.
- Add Cream to Form Dough: Drizzle in the cold heavy cream and mix gently with a fork just until a sticky dough forms, being careful not to overwork.
- Shape Biscuits: Using a large spoon or ice cream scoop, form the dough into 8 large, tall mounds spaced about 2 inches apart on the prepared baking sheet. Sprinkle the tops with the remaining 1 teaspoon sugar.
- Bake Biscuits: Bake the biscuits in the preheated oven for 15 to 20 minutes, until the bottoms are deeply golden and the tops are lightly browned. Let cool slightly before handling.
- Prepare Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, beat the heavy cream and sugar on medium-high speed until stiff peaks just form, about 90 seconds. Avoid overwhipping to prevent curdling.
- Assemble Shortcakes: Carefully split the warm biscuits in half horizontally. Spoon the macerated strawberries with their juices over the bottom halves, add a generous dollop of the freshly whipped cream, then cap with the top half of the biscuit. Serve immediately for best taste and texture.
Notes
- Macerate the strawberries in advance to enhance their natural sweetness and juiciness.
- Use cold butter and cream for the biscuits to ensure flakiness.
- Do not overmix the biscuit dough to keep the texture tender.
- Whip cream just until stiff peaks form to avoid turning it into butter.
- Serve shortcakes immediately to enjoy the biscuits while warm and fresh.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
