Strawberry Shortcake Recipe
You'll love this easy, classic Strawberry Shortcake Recipe! The shortcake biscuits are impressively soft and layered with juicy sweet strawberries and fresh whipped cream.
Ingredients
Shortcake Biscuits:
- 2 cups all-purpose flour, plus more to dust
- 1 1/2 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 5 Tbsp unsalted butter, cold, diced
- 1/2 cup heavy whipping cream, cold
- 1/2 cup milk, cold
- 1/2 tsp vanilla extract
Macerated Strawberries:
- 1 1/2 lbs strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cups heavy whipping cream
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
How to Make Biscuits
- In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles course crumbs.
- Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.
- Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).
- Preheat the oven to 425˚and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.
- Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.
Macerate Strawberries
- Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.
Make Whipped Cream
- In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
How to Assemble Strawberry Shortcakes
- Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.
Notes
Make Ahead: While the dessert is best made and assembled just before serving, you can make each part ahead to make serving easier:
- Make the biscuits 2-3 days ahead if stored in an airtight container on the counter, or in the freezer for 3 months.
- Strawberries can be mixed with sugar and stored in the fridge for 24 hours.
- You can make the whipped cream a few hours ahead by whipping the cream slightly less than soft peaks. Cover and store in the refrigerator, and then finish whipping just before serving.
Nutrition Facts
Strawberry Shortcake Recipe
Amount per Serving
Calories
408
% Daily Value*
Fat
25
g
38
%
Saturated Fat
15
g
94
%
Cholesterol
81
mg
27
%
Sodium
319
mg
14
%
Potassium
445
mg
13
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
15
g
17
%
Protein
5
g
10
%
Vitamin A
905
IU
18
%
Vitamin C
50.2
mg
61
%
Calcium
165
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
