Strawberry Shortcake Recipe: A Classic Summer Delight

Introduction

There’s something magical about the combination of sweet, juicy strawberries, fluffy biscuits, and a dollop of freshly whipped cream. This classic strawberry shortcake recipe brings together these elements to create a dessert that’s both nostalgic and delightful. Whether you’re celebrating a special occasion or simply enjoying a summer treat, this dessert is sure to impress.

The Story & Intro to Strawberry Shortcake

Why Strawberry Shortcake Captured My Heart

Growing up, my grandmother would make strawberry shortcake every summer. The aroma of freshly baked biscuits filled the house, and the sight of ripe strawberries macerating on the counter was a sure sign that dessert was near. I remember eagerly waiting for the moment when she would assemble the shortcakes, layering the sweet biscuits with the sugared strawberries and a generous spoonful of whipped cream. That first bite was always a burst of summer in my mouth, and it became a tradition I looked forward to each year.

As I grew older, I realized that the simplicity of this dessert was what made it so special. The fresh ingredients and the love put into its preparation created a treat that was both comforting and indulgent. Now, I carry on the tradition, sharing this recipe with friends and family, and each time I make it, I think of those cherished moments with my grandmother.

What Exactly Defines a Good Strawberry Shortcake

A great strawberry shortcake is all about balance. The biscuits should be light and flaky, providing a sturdy base without overpowering the other components. The strawberries need to be ripe and sweet, with just enough sugar to enhance their natural flavor. And the whipped cream should be airy and lightly sweetened, adding a creamy contrast to the tartness of the berries.

The key is to allow the strawberries to macerate with sugar before assembling the Strawberry Shortcake. This process draws out their juices, creating a natural syrup that soaks into the biscuits, making each bite a harmonious blend of textures and flavors.

Ingredients & Preparation

Ingredients

Strawberries + Whipped Cream

• 6–7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

Biscuits

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (I recommend fine sea salt)
• 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk*
• 2 Tablespoons (30ml) heavy cream or buttermilk
• coarse sugar, for sprinkling

Instructions

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
2. Make the biscuits: Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
3. Pour buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
4. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
5. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
6. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
7. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
8. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Notes

1. Make Ahead Instructions: Each part of this recipe can be prepared ahead of time. Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months. Thaw completely before using. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.
2. Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.
3. Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
4. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing– you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks) Strawberry Shortcake.
5. If you’re using a cast iron skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
6. Older Version of This Recipe: We tested and retested this recipe based on reader feedback. Old version of this recipe called for 3 cups (375g) all-purpose flour and 2 Tablespoons baking powder (no baking soda). The written recipe above yields better results with more flavorful and taller biscuits.

Assembling the Strawberry Shortcakes

1. Slice the Biscuits: Once the biscuits have cooled slightly, slice each in half horizontally.
2. Layer the Components: Place the bottom half of each biscuit on a serving plate. Spoon a generous amount of macerated strawberries over the biscuit. Top with a dollop of whipped cream.
3. Finish the Shortcakes: Place the top half of the biscuit over the whipped cream. Serve immediately, garnished with additional strawberries if desired.

Tips & Variations

Tips for Success

• Use Cold Ingredients: Ensure your butter and cream are cold to achieve flaky biscuits.
• Don’t Overmix the Dough: Mix until just combined to keep the biscuits tender.
• Let the Strawberries Sit: Allowing the strawberries to macerate draws out their juices, enhancing the flavor.

Variations

• Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for a citrusy twist.
• Mint Whipped Cream: Incorporate finely chopped mint leaves into the whipped cream for a refreshing flavor.
• Different Berries: Substitute or add other berries like raspberries or blueberries for a mixed berry shortcake.

FAQ Section

Conclusion

This strawberry shortcake recipe brings together the best of summer in a dessert that’s both simple and indulgent. With its flaky biscuits, sweet strawberries, and creamy whipped topping, it’s a treat that’s sure to delight. Whether you’re enjoying it as a family dessert or serving it at a gathering, this classic recipe is bound to become a favorite.

For more recipes join us in our facebook page: Tastymealsrecipes