Save Strawberry shortcake is the dessert that takes me right back to summer evenings with family after a day outside. There is nothing quite like the combination of rich buttery biscuits, juicy sweet strawberries, and airy whipped cream coming together on a single plate. This recipe creates the classic American treat that is both nostalgic and impressive at any gathering.
When I first made these from scratch with my kids, we could not believe how much better homemade shortcakes tasted compared to store-bought versions. Now, it is a must every time strawberries are in season and always disappears quickly at our family table.
Ingredients
- Fresh strawberries: These are the star so look for berries that smell fragrant and look glossy bright red
- Granulated sugar: Helps draw out the juice from strawberries and sweetens both fruit and biscuit
- All-purpose flour: Gives the biscuits their hearty yet tender crumb texture
- Baking powder: Essential for that tall flaky biscuit rise
- Salt: Brings out the flavor in both shortcakes and cream
- Cold unsalted butter: Aim for very cold fresh butter cut into small cubes for perfect flakiness
- Whole milk: Adds moisture and slight richness to the dough use whole for best results
- Large egg: This binds the dough and gives richness to the biscuits
- Vanilla extract: Adds warmth and a lovely aroma throughout every component
- Heavy whipping cream: For that luscious voluminous topping select cream with high fat percentage for best whip
- Powdered sugar: Sweetens the whipped cream just enough to round out the dessert experience
Instructions
- Prepare the Strawberries:
- Slice your strawberries and mix them with sugar in a bowl so every piece gets coated evenly. Let this sit for at least twenty minutes. The sugar will pull out the natural juices and create a glossy syrup that soaks into the biscuit later.
- Make the Shortcake Dough:
- In a large bowl whisk together flour sugar baking powder and salt. Next add cold butter cubes and cut them in with a pastry blender or fork until the mixture looks like coarse crumbs. Working quickly here keeps the butter nice and cold which is what makes the biscuits so flaky in the oven.
- Mix Wet Ingredients:
- In a separate bowl whisk milk egg and vanilla. Pour this mixture over your dry ingredients and gently fold everything together with a spatula until just combined. Do not overwork the dough or your shortcakes will end up tough.
- Shape and Cut the Biscuits:
- Turn dough out onto a floured surface. Pat into a round about three fourths of an inch thick. Use a biscuit cutter to stamp out six rounds. Any leftover bits can be gently pressed together and cut again so no dough goes to waste.
- Bake the Shortcakes:
- Arrange the cut biscuits on a lined baking sheet leaving some space between. Bake in a hot oven until golden brown on top and fragrant about fifteen to eighteen minutes. Transfer to a wire rack and cool completely so they hold up when layered.
- Make the Whipped Cream:
- Combine cold cream powdered sugar and vanilla in a chilled bowl. With an electric mixer beat until soft peaks are just forming. The cream should look fluffy but still soft enough to dollop easily.
- Assemble the Shortcakes:
- Split each cooled shortcake in half. Spoon generous amounts of strawberries and their juices onto the bottom half. Heap with a cloud of whipped cream. Cap with the biscuit top and add a little more berries and cream for show if you like.
Save My favorite part of this recipe is always folding the whipped cream by hand right before serving. It is the kind of step my grandmother insisted on for that perfect soft cloud texture that does not come from a can. Sharing this at our Fourth of July picnic is one of my sweetest traditions.
Storage Tips
Leave assembled shortcakes out only as long as you plan to serve them. Any leftover berries can be stored in an airtight container in the refrigerator where they continue to develop more syrup over a day or two. To keep biscuits fresh store at room temperature in a tightly closed container and rewarm if you want that just-baked feel the next day. Whipped cream holds well chilled but is best used within twenty-four hours for maximum fluffiness.
Ingredient Substitutions
If you do not have access to fresh strawberries try a blend of raspberries blueberries or blackberries for variation. For a dairy-free version substitute coconut cream and a vegan butter option for the biscuits and whipped topping. Gluten-free all-purpose flour can be swapped for regular flour but watch the dough texture and avoid over-mixing.
Serving Suggestions
I love presenting these on a big platter for guests to build their own shortcakes. A drizzle of dark chocolate or a scattering of toasted almonds pairs wonderfully with the strawberries and cream. Sometimes I add a splash of orange liqueur to the berries for a grown-up finish at dinner parties.
Save Once you taste this homemade strawberry shortcake you might never go back to the supermarket version again. It is truly a dessert that brings a smile to every table and creates new favorite summer memories each time.
Common Questions
- → Can I use other berries instead of strawberries?
Yes, you can substitute strawberries with raspberries, blueberries, or a mix of your favorite berries for a unique twist.
- → How can I ensure light, tender biscuits?
Use cold butter and avoid overmixing the dough. These steps help create a flaky, soft texture.
- → Can the shortcakes be made ahead of time?
Shortcakes can be baked a day ahead and stored in an airtight container. Assemble with berries and cream just before serving.
- → What can I add for extra flavor?
A splash of orange liqueur or citrus zest in the strawberries adds a fresh, vibrant twist to the dessert.
- → Is whipped cream stable for advance assembly?
Freshly whipped cream is best, but you can stabilize it with a bit of gelatin if preparing a few hours early.
- → Are there vegetarian or allergen-friendly options?
This treat is vegetarian but contains gluten, dairy, and eggs. Alternatives like non-dairy cream and gluten-free flour may be used.