Too hot to spend all day in the kitchen? This Classic Strawberry Shortcake is your perfect summer hero.
It delivers fresh, juicy berries and golden, flaky biscuits in every bite. Your family will love this simple and sweet treat tonight.
Why This Recipe Is a Winner
This dessert is ready in just 35 minutes from start to finish. It uses simple pantry staples that you likely already have. It is the ultimate crowd-pleaser for any summer gathering or BBQ.
The recipe is very budget-friendly when fresh berries are in season. You get a restaurant-quality dessert without the high price tag. It is truly beginner-friendly and foolproof for new bakers at home.
Your kids will love helping you mash the berries and whip the cream. It is a wonderful way to get the whole family involved. The combination of warm bread and cold cream is simply unbeatable.
Simple Cooking Steps
Making these homemade biscuits is much easier than you might think. You just mix the dry ingredients and cut in the cold butter. The berries do all the work while they sit in the sugar. Even if you have never baked, you can master this dish.
Ingredients You’ll Need
Fresh, seasonal produce makes all the difference in this simple summer dish.
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 large egg
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Toss sliced strawberries with 1/4 cup sugar and rest for 30 minutes.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
- Whisk together flour, remaining sugar, baking powder, and salt in a bowl.
- Cut cold butter into the flour mixture using a pastry blender.
- Whisk milk and egg together, then stir into the flour until combined.
- Drop six large spoonfuls of dough and bake until golden brown.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice warm biscuits and layer with strawberries and whipped cream.
Best Ways to Enjoy It
Serve these while the biscuits are still slightly warm from the oven. The creamy topping will melt just a little bit into the bread. Pair it with a cold glass of lemonade on the porch. It is the perfect end to a sunny summer day.
Place the assembled cakes on a large wooden platter for your guests. You can also set up a DIY shortcake bar for kids. Let everyone add their own extra berries or whipped cream. It makes the meal feel like a fun summer celebration.
Keep It Fresh
These are best enjoyed immediately after you assemble the layers. You can store the biscuits in an airtight container for two days. Keep the macerated strawberries in the fridge for up to three days. Reheat the biscuits in a 350°F oven for five minutes before serving.
If you have leftovers, keep the three components separate until you eat. The biscuits stay crisp when stored in a cool, dry place. The cream will hold its shape for about 24 hours. Always give the strawberries a quick stir before serving them again.
Recipe Tips
- Don’t skip the 30-minute berry rest for the best syrupy texture.
- Use very cold butter to get those flaky, tender biscuit layers.
- Avoid overmixing the dough or the biscuits will become very tough.
- Chill your mixing bowl before you start whipping the heavy cream.
- Add a handful of fresh blueberries for a festive holiday look.
- Use a large spoon to drop the dough for a rustic feel.
- Double the batch if you are hosting a large summer potluck.
- Wash your berries right before slicing to keep them very firm.
Ways to Switch It Up
- Swap strawberries for peaches or blackberries in the late summer months.
- Use a dairy-free milk and butter for a vegan-friendly dessert option.
- Add a teaspoon of lemon zest to the biscuit dough for brightness.
- Substitute maple syrup for sugar in the berries for a deeper flavor.
- Sprinkle a little coarse sugar on the biscuits before you bake them.
Common Questions
Can I use frozen strawberries?
Fresh is best for the texture of this classic summer dessert. Frozen berries will be much softer and release too much liquid. If you use frozen, thaw and drain them very well first.
How do I know the biscuits are done?
The tops should be a beautiful and light golden brown color. They should feel light and airy when you pick them up. A toothpick inserted should come out clean and dry every time.
Can I make the dough ahead of time?
You can mix the dry ingredients and cut in the butter early. Keep that mixture in the fridge until you are ready. Add the liquid and bake just before you want to serve.
I hope this sweet treat brings a little sunshine to your table. It is my favorite way to celebrate the strawberry season with family. Happy baking, and enjoy every creamy bite!
— Lidia
Classic Strawberry Shortcake
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, divided
- 2 cups all -purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon sal t
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 large eg g
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Toss sliced strawberries with 1/4 cup granulated sugar in a bowl and set aside for 30 minutes to create a syrup.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Whisk together flour, remaining 1/4 cup granulated sugar, baking powder, and salt in a large mixing bowl.
- Cut cold butter into the flour mixture using a pastry blender until it resembles coarse crumbs.
- Whisk the milk and egg together, then stir into the flour mixture until just combined; do not overmix.
- Drop six large spoonfuls of dough onto the baking sheet and bake for 12 to 15 minutes or until golden brown.
- In a separate chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice the warm biscuits in half, layer the bottom with strawberries and whipped cream, then replace the top half of the biscuit.
