Strawberry Shortcake Recipe

There’s nothing quite like the classic charm of a Strawberry Shortcake, where tender, golden biscuits meet juicy, sweet strawberries and billowy whipped cream. This recipe delivers a perfect balance of textures—crunchy, soft, and creamy—in every bite. With just 40 minutes from start to finish, it’s a dessert that feels indulgent yet effortless to create. The bright, fruity flavors of fresh strawberries shine, complemented by the subtle richness of homemade whipped cream. Whether it’s for a summer gathering or a cozy treat, this dessert is sure to delight. It’s a timeless favorite that’s as beautiful to look at as it is delicious to eat.

What makes this recipe special is its simplicity and the way it celebrates fresh, vibrant ingredients. The biscuits are lightly sweetened and flaky, creating a perfect base for the luscious layers of strawberries and cream. Each component comes together in harmony, offering a symphony of flavors that’s both refreshing and comforting. In just 20 minutes of prep, you’ll have a dessert that feels like a labor of love without the fuss. It’s a crowd-pleaser that’s sure to leave everyone reaching for seconds. Perfect for any occasion, this Strawberry Shortcake is a celebration of summer in every bite.

Ingredients for Strawberry Shortcake

• For the Strawberries:
• 2 cups (16oz/450g) fresh strawberries, quartered
• 1/2 cup (4oz/115g) sugar
• 1 teaspoon vanilla extract (or vanilla bean for a richer flavor)
• 2 cups (16floz/450ml) heavy whipping cream, whipped (chill the bowl and beaters for best results)
• For the Shortcakes:
• 2 large eggs, lightly beaten
• 1 cup (8oz/225g) sour cream (plain yogurt can be substituted)
• 1 teaspoon vanilla extract
• 2 3/4 cups (13oz/380g) all-purpose flour
• 1/4 cup (2oz/57g) sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 3/4 cup (6oz/170g) butter, frozen (grating frozen butter ensures a flaky texture)

Step-by-Step Instructions

1. Prepare the Strawberries: In a bowl, combine the quartered strawberries, sugar, and vanilla extract. Stir well and let stand for 2 hours to allow the juices to release.
2. Whip the Cream: Using an electric mixer, beat the heavy whipping cream at medium speed until soft peaks form. Cover and chill until ready to use.
3. Make the Shortcake Dough: In a medium bowl, whisk together the eggs, sour cream, and vanilla until blended. In a large bowl, combine the flour, sugar, salt, and baking powder. Grate the frozen butter directly into the dry ingredients using the large side of a grater. Stir to coat the butter in the flour mixture.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients, stirring just until the dry ingredients are moistened and the dough forms a ball.
5. Shape the Shortcakes: On a floured surface, gently press the dough down to 1 inch thick. Use a round cutter (4″ wide or smaller) to cut out the shortcakes.
6. Glaze and Bake: Brush the tops of the shortcakes with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden brown.
7. Assemble the Shortcakes: Once cooled, split the shortcakes in half horizontally. Spoon about 1/2 cup of the strawberry mixture and juice onto each shortcake bottom. Top with a rounded spoonful of chilled whipped cream and cover with the shortcake tops. Dust with icing sugar for decoration.

Perfect Pairings: Sauce and Topping Ideas

While this recipe shines with fresh strawberries and whipped cream, you can elevate it with a drizzle of chocolate sauce or a sprinkle of toasted coconut flakes. For a tangy twist, try adding a dollop of lemon curd or a handful of blueberries to the berry mix. Feeling indulgent? A scoop of vanilla ice cream instead of whipped cream is a delightful alternative.

Serve It Right: Presentation Tips

For a stunning presentation, layer the shortcakes on a chilled platter and garnish with mint leaves or edible flowers. Serve immediately to keep the shortcakes crisp and the whipped cream fluffy. If you’re hosting a crowd, set up a DIY shortcake station with all the components for a fun, interactive dessert experience.

Keep It Fresh: Storage and Reheating Tips

Store any leftover shortcakes in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5 minutes to restore their fluffiness. The strawberry mixture and whipped cream should be stored separately in the fridge and used within 2 days for the best flavor and texture.

Mix It Up: Recipe Variations

Swap strawberries for raspberries, peaches, or a mix of seasonal fruits for a fresh twist. For a gluten-free version, use almond flour or a gluten-free baking blend. If you’re short on time, substitute the homemade shortcakes with store-bought biscuits—just add your fresh toppings for a quick treat.

Time-Saving Hacks for Busy Bakers

Prep the strawberry mixture and whip the cream the night before to save time. Use a food processor to grate the frozen butter quickly and evenly. If you’re in a rush, skip the round cutter and simply shape the dough into a rectangle, then cut it into squares for equally delicious shortcakes.

Strawberry Shortcake Recipe

Shaziya

There’s nothing quite like the classic charm of a Strawberry Shortcake, where tender, golden biscuits meet juicy, sweet strawberries and billowy whipped cream. With just 40 minutes from start to finish, it’s a dessert that feels indulgent yet effortless to create.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 8

Ingredients

  

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For the Strawberries:

• 2 cups fresh strawberries (quartered)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream (whipped)

For the Shortcakes:

• 2 large eggs (lightly beaten)
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 3/4 cup butter (frozen)

Instructions

 

• Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
• Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
• Whisk together eggs, sour cream, and vanilla until blended.
• Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
• Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
• On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4″ wide, but you can use smaller) cut out your shortcakes.
• Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
• Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.

Keyword baking, dessert, fresh strawberries, shortcake, strawberry

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