The Ultimate Strawberry Shortcake Recipe: A Classic American Dessert
Nothing says summer like a fresh strawberry shortcake loaded with juicy berries and fluffy whipped cream. This beloved American dessert combines sweet, tender biscuits with ripe strawberries and creamy toppings to create the perfect ending to any meal.
Whether you’re hosting a backyard barbecue or celebrating a special occasion, this homemade strawberry shortcake will impress your guests every time.
What Makes the Perfect Strawberry Shortcake
A traditional strawberry shortcake consists of three essential components: sweet biscuits, macerated strawberries, and fresh whipped cream. The magic happens when these elements come together – the biscuit absorbs the strawberry juices while maintaining its tender crumb, creating layers of flavor and texture that make this dessert truly special.
The key to exceptional shortcake lies in using fresh, ripe strawberries at their peak season and preparing each component with care. Unlike store-bought versions, homemade shortcake allows you to control the sweetness and create a dessert that’s perfectly balanced.
Ingredients for Classic Strawberry Shortcake
For the Shortcake Biscuits:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Preparing the Strawberries
Start by macerating the strawberries at least 30 minutes before serving. This process draws out the natural juices and creates a syrupy sauce that soaks into the biscuits beautifully.
- Wash and hull the strawberries, then slice them into 1/4-inch thick pieces
- Combine sliced strawberries with granulated sugar in a large bowl
- Add lemon juice and lemon zest if using
- Gently toss the mixture and let it sit at room temperature for 30-60 minutes
- Stir occasionally to help release the juices
Making the Shortcake Biscuits
The secret to tender, flaky biscuits is keeping the butter cold and not overworking the dough. These biscuits are slightly sweeter than traditional dinner biscuits, making them perfect for dessert.
- Preheat your oven to 425°F (220°C)
- Line a baking sheet with parchment paper
- Whisk together flour, sugar, baking powder, and salt in a large bowl
- Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces
- Combine cream, egg, and vanilla in a separate bowl
- Pour the wet ingredients into the dry ingredients and gently stir until just combined
- Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle
- Cut straight down with a sharp biscuit cutter or glass, avoiding twisting motions that can prevent proper rising
- Place biscuits on the prepared baking sheet with sides barely touching
- Bake for 15-17 minutes until golden brown on top
Preparing Fresh Whipped Cream
Homemade whipped cream is infinitely better than store-bought alternatives and takes just minutes to prepare. The key is using cold cream and not overbeating.
- Chill your bowl and beaters in the freezer for 10 minutes before whipping
- Pour cold heavy cream into the chilled bowl
- Beat on medium speed until it begins to thicken
- Add powdered sugar and vanilla extract
- Continue beating until soft peaks form – be careful not to overbeat or you’ll end up with butter
Assembly and Serving Tips
How to Assemble Your Shortcake
The assembly process is just as important as the preparation. Layer your components strategically for the best flavor distribution and presentation.
- Split each biscuit horizontally using a fork or serrated knife
- Place the bottom half on individual serving plates
- Spoon generous amounts of macerated strawberries and their juices over each biscuit bottom
- Add a dollop of fresh whipped cream
- Top with the biscuit crown and add more strawberries and whipped cream
- Serve immediately for the best texture
Storage and Make-Ahead Tips
While strawberry shortcake is best enjoyed fresh, you can prepare components ahead of time:
- Biscuits can be baked up to 2 days ahead and stored in an airtight container
- Macerated strawberries keep well in the refrigerator for up to 2 days
- Whipped cream should be made fresh but can be prepared 2-3 hours ahead and refrigerated
Variations and Substitutions
Different Berry Options
While strawberries are traditional, you can create delicious variations:
- Mixed berry shortcake using strawberries, blueberries, and raspberries
- Peach shortcake with ripe, sliced peaches
- Blackberry shortcake for a more intense berry flavor
Dietary Modifications
- Gluten-free version: Substitute with a quality gluten-free flour blend
- Dairy-free option: Use coconut cream for whipping and plant-based milk in biscuits
- Lower sugar: Reduce sugar in both strawberries and biscuits, or use natural sweeteners
Troubleshooting Common Issues
Dense biscuits usually result from overworking the dough or using warm butter. Keep ingredients cold and handle the dough minimally for light, fluffy results.
Runny whipped cream happens when the cream is too warm or overbeaten. Start with cold cream and stop beating as soon as soft peaks form.
Soggy shortcake occurs when assembled too far ahead. Keep components separate until ready to serve for the best texture.
FAQs
How long do strawberries need to macerate?
Macerated strawberries need at least 30 minutes to release their juices, but 1-2 hours is ideal for maximum flavor development.
Can I freeze strawberry shortcake biscuits?
Yes, unbaked biscuits can be frozen for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
What’s the difference between shortcake and regular biscuits?
Shortcake biscuits contain more sugar and sometimes egg, making them slightly sweeter and richer than traditional dinner biscuits.
How do I prevent my whipped cream from deflating?
Use cold heavy cream with at least 35% fat content, and avoid overbeating. Stop as soon as soft peaks form for stable whipped cream.
Can I make strawberry shortcake without a biscuit cutter?
Absolutely! Use a sharp knife to cut squares, or use a clean glass or round cookie cutter as an alternative to traditional biscuit cutters.
Classic Strawberry Shortcake
Nothing says summer like a fresh strawberry shortcake loaded with juicy berries and fluffy whipped cream. This beloved American dessert combines sweet, tender biscuits with ripe strawberries and creamy toppings to create the perfect ending to any meal.
Ingredients
For the Shortcake Biscuits:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest (optional)
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Wash and hull the strawberries, then slice them into 1/4-inch thick pieces.
- Combine sliced strawberries with granulated sugar in a large bowl.
- Add lemon juice and lemon zest if using.
- Gently toss the mixture and let it sit at room temperature for 30-60 minutes, stirring occasionally to help release the juices.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
- Combine cream, egg, and vanilla in a separate bowl.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
- Cut straight down with a sharp biscuit cutter or glass, avoiding twisting motions that can prevent proper rising.
- Place biscuits on the prepared baking sheet with sides barely touching.
- Bake for 15-17 minutes until golden brown on top.
- Chill your bowl and beaters in the freezer for 10 minutes before whipping cream.
- Pour cold heavy cream into the chilled bowl and beat on medium speed until it begins to thicken.
- Add powdered sugar and vanilla extract to the cream.
- Continue beating until soft peaks form, being careful not to overbeat.
- Split each biscuit horizontally using a fork or serrated knife.
- Place the bottom half on individual serving plates.
- Spoon generous amounts of macerated strawberries and their juices over each biscuit bottom.
- Add a dollop of fresh whipped cream.
- Top with the biscuit crown and add more strawberries and whipped cream.
- Serve immediately for the best texture.
Notes
- Biscuits can be baked up to 2 days ahead and stored in an airtight container
- Macerated strawberries keep well in the refrigerator for up to 2 days
- Whipped cream should be made fresh but can be prepared 2-3 hours ahead and refrigerated
- Keep ingredients cold and handle dough minimally for light, fluffy biscuits
- For best results, assemble just before serving to prevent soggy shortcake
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 526Total Fat: 33gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 119mgSodium: 345mgCarbohydrates: 52gFiber: 3gSugar: 25gProtein: 7g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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