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Dive headfirst into strawberry season and whip up a batch of this classic strawberry shortcake. The dreamy strawberries are sandwiched in between flakey biscuits and fresh cream for a luscious bite.
It doesn't get more classic than strawberry shortcake. Fresh strawberries, layered biscuits, and homemade whipped cream. Are you drooling yet?!
Growing up strawberry shortcake was one of my brother's favorite desserts. However, the version I remember at family celebrations or birthday parties included more of a sponge cake or angel food cake rather than a flakey biscuit.
Making strawberry shortcakes the proper way with biscuits takes the dessert to the next level. The biscuits are super flakey and the perfect vehicle for the strawberries. The butter from the biscuits just melts in your mouth alongside the stewed strawberries for the ultimate bite.
Strawberry Shortcake Recipe
So let's talk about those layers. The first layer is all about the biscuits — super flakey and buttery. Next is the strawberries. I prefer to use fresh strawberries over frozen in order to maximize the flavor.
Finally is the layer of whipped cream. Again, store-bought whipped cream is totally acceptable, but if you want the real deal go with that homemade batch. The fresh cream accentuates the sweetness of the berries. There's a reason they call it a classic combo!
Ingreidents Needed To Make Strawberry Shortcake
- Ripe strawberries
- Granulated sugar
- Flour
- Salt
- Baking powder
- Butter - cubed and cold
- Whipping cream
- Vanilla
- Powdered sugar
How To Make Strawberry Shortcake
- Prepare: Preheat the oven to 450° and prepare a medium-sized baking sheet.
- Prep the strawberries: Wash the strawberries and discard any pieces that look off. Once they are dry, cut them into small pieces. Slices or halved pieces will do depending on what size you want. Place the berries in a medium-sized bowl and toss with the ½ cup of sugar. Once they are fully tossed, crush some of the berries with a fork to mash them up a bit. This will let the juices stew. Cover the berries and let them sit while you are making the biscuits.
- Make the biscuits: In a large bowl, mix together the flour, remaining sugar, salt, and baking powder. Cut in ¾ cup of the butter using a fork or a pastry cutter. You want the mixture to look a little sandy when fully together.
- Add the cream and roll out the dough: Add 1 ¼ cups of the cream to the flour and butter mixture. Mix until combined. When combined, roll of the dough out on a floured surface and knead for about 1 minute. Then, roll the dough flat to about ½ inch.
- Shape the biscuits: Use a biscuit cutter (or the top of a glass when you don't have a biscuit cutter!) to form even circles. Try and cut out an even number of biscuits as they are severed in a pair.
- Bake the biscuits: Place the biscuits on a baking sheet and bake for about 10-15 minutes or until golden brown. Let the biscuits completely cool.
- Make the whipped cream: While the biscuits are cooling, whip the remaining cream until it thickens to whipped cream. Fold in the powdered sugar and vanilla when the desired consistency is reached.
- Assemble the biscuits: Now for the layers! Place one biscuit on a plate, followed by a heaping spoonful of berries, and then whipped cream. Repeat the process with the remaining berries and whipped cream. Serve as soon as possible as they tend to get a little soggy and fall over!
How To Store Strawberry Shortcake
Strawberry shortcake isn't the best leftover. The biscuits will get soggy and fall apart. The best way to store the strawberry shortcake is to keep everything separate. Wrap the biscuits and store the strawberries and whipped cream in separate containers. When ready to eat, cut the biscuit and assemble the layers.
FAQs
Yes! The best way to make strawberry shortcakes in advance is to make all 3 parts but wait to assemble them. When ready to eat, form the layers of the strawberry shortcake.
Yes! If you are looking for brighter flavor in the berries, a little bit of lemon zest goes a long way. Add some in when preparing the berries.
The biscuits will freeze well. Wrap them individually and thaw them when ready to use.
Strawberry Shortcake
Ingredients
Method
- Prep the strawberries by washing them and discarding any pieces that look off. Once they are dry, cut them into small pieces. Slices or halved pieces will do depending on what size you want. Place the berries in a medium-sized bowl and toss with the ½ cup of sugar. Once they are fully tossed, crush some of the berries with a fork to mash them up a bit. This will let the juices stew. Cover the berries and let them sit while you are making the biscuits.
- Preheat the oven to 450° and prepare a medium-sized baking sheet.
- In a large bowl, mix together the flour, remaining sugar, salt, and baking powder. Cut in ¾ cups of the butter using a fork or a pastry cutter. You want the mixture to look a little sandy when fully together.
- Next, add 1 ¼ cups of the cream to the flour and butter mixture. Mix until combined. When combined, roll of the dough out on a floured surface and knead for about 1 minute. Then, roll the dough flat to about ½ inch.
- Use a biscuit cutter (or the top of a glass when you don't have a biscuit cutter!) to form even circles. Try and cut out an even number of biscuits as they are severed in a pair.
- Place the biscuits on a baking sheet and bake for about 10-15 minutes or until golden brown. Let the biscuits completely cool.
- While the biscuits are cooling, whip the remaining cream until it thickens to whipped cream. Fold in the powdered sugar and vanilla when the desired consistency is reached.
- Now for the layers! Place one biscuit on a plate, followed by a heaping spoonful of berries, and then whipped cream. Repeat the process with the remaining berries and whipped cream. Serve as soon as possible as they tend to get a little soggy and fall over!
This recipe was adapted from NYTimes Cooking.
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