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Strawberry Shortcake

Classic Strawberry Shortcake

Buttery biscuits, whipped cream, and juicy strawberries — a timeless favorite that has graced American tables for over 200 years, strawberry shortcake remains the quintessential celebration of summer's bounty.
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Course: Dessert
Cuisine: American
Keyword: Strawberry Shortcake, Summer Dessert, Strawberries, Biscuits, Whipped Cream
Prep Time: 25 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 425kcal

Equipment

  • Baking Sheet
  • Pastry Cutter
  • Mixing bowls
  • Round Biscuit Cutter

Ingredients

For the biscuits

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cubed (1 stick)
  • 2/3 cup cold heavy cream
  • 1 tsp vanilla extract
  • 1 egg for egg wash
  • coarse sugar for sprinkling (optional)

For the strawberries

  • 2 pounds fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

For the whipped cream

  • 2 cups cold heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Gently toss sliced strawberries with sugar and lemon juice in a large bowl. Cover and refrigerate for at least 30 minutes to macerate.
  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Whisk together flour, sugar, baking powder, and salt in a large bowl. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Pour in cold cream and vanilla, then stir just until the dough comes together. Turn the dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Fold the dough in thirds like a letter, then pat down again to 3/4-inch thickness.
  • Using a 2.5-inch round cutter, cut out biscuits and place on the prepared baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar if desired.
  • Bake for 12-15 minutes until golden brown. Allow to cool slightly on a wire rack.
  • While biscuits cool, beat cold heavy cream, powdered sugar, and vanilla extract until medium-firm peaks form.
  • To assemble, split warm biscuits horizontally. Spoon generous portions of macerated strawberries over the bottom half, add a dollop of whipped cream, then cap with the biscuit top. Finish with additional whipped cream and strawberries.

Notes

For the flakiest biscuits, make sure your butter is very cold and handle the dough as little as possible. The strawberries can be prepared up to 3 hours ahead, and biscuits can be baked earlier in the day. Assemble just before serving to prevent the biscuits from becoming soggy.

Nutrition

Calories: 425kcal | Carbohydrates: 41g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 95mg | Sodium: 235mg | Fiber: 2g | Sugar: 20g
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