If you love light, fluffy biscuits, juicy strawberries, and billowy clouds of whipped cream, this Strawberry Shortcake is about to steal your heart. It’s a timeless classic—simple, elegant, and bursting with fresh flavor. Whether you’re making it for a summer picnic, a special occasion, or just because you deserve a sweet treat, this dessert is always a winner!
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Trust me, once you take a bite of that buttery, crumbly shortcake layered with sweet strawberries and silky whipped cream, you’ll wonder why you didn’t make it sooner.
Why You’ll Love Strawberry Shortcake
Simple Yet Elegant:
A show-stopping dessert with minimal effort.
Perfect for Any Occasion:
Great for summer gatherings, birthdays, or just because!
Fresh & Light:
The perfect balance of sweet, tangy, and creamy.
Make-Ahead Friendly:
Prepare components in advance for easy assembly.
Customizable:
Try it with different fruits, flavored whipped cream, or even a drizzle of chocolate!
Ingredients in Strawberry Shortcake
Fresh Strawberries: The star of the show! Sweet, juicy, and slightly tangy.
Sugar: Helps macerate the strawberries, drawing out their natural juices.
All-Purpose Flour: The base for light and flaky shortcakes.
Baking Powder: Gives the biscuits their lift and fluffiness.
Butter: Cold butter creates that perfect, tender crumb.
Heavy Cream: Used in both the shortcake dough and for whipping into a dreamy topping.
Vanilla Extract: Adds warmth and depth to the whipped cream.
Powdered Sugar: Lightly sweetens the whipped cream without overpowering.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
Prep the Strawberries:
Hull and slice the strawberries, then toss them with sugar. Let them sit for about 30 minutes until they become juicy and syrupy.
Make the Shortcakes:
In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add the Cream:
Pour in the heavy cream and gently mix until a dough forms. Be careful not to overwork the dough!
Shape & Bake:
Roll or pat out the dough and cut into rounds. Bake at 400°F until golden brown and flaky.
Whip the Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble & Serve:
Split the shortcakes, layer them with macerated strawberries and a generous dollop of whipped cream. Top with the biscuit lid and add extra whipped cream and berries if desired.
How to Serve Strawberry Shortcake
- Classic Style: Just as it is—flaky biscuits, sweet strawberries, and whipped cream.
- With Ice Cream: Swap whipped cream for a scoop of vanilla ice cream.
- Drizzled with Chocolate: A light drizzle of melted chocolate adds a gourmet touch.
- As a Trifle: Layer everything in a glass for a beautiful presentation.
Additional Tips
- Use Cold Butter: This is key to flaky shortcakes!
- Don’t Overwork the Dough: A light touch keeps the biscuits tender.
- Make Ahead: Bake shortcakes and prep strawberries in advance for easy assembly.
- Storage Tips: Store shortcakes in an airtight container for up to 2 days.
FAQ Section
Q1: Can I use store-bought biscuits?
Yes! If you’re short on time, pre-made biscuits work too.
Q2: Can I make this gluten-free?
Absolutely! Use a gluten-free flour blend for the shortcakes.
Q3: What other fruits can I use?
Try peaches, raspberries, or a mix of berries for variety.
Q4: How do I store leftovers?
Store components separately—assemble right before serving.
Q5: Can I freeze shortcakes?
Yes! Freeze baked shortcakes for up to 3 months.
Q6: How do I make dairy-free shortcakes?
Use plant-based butter, coconut cream, and dairy-free milk.
Q7: Can I make these as mini shortcakes?
Yes! Just cut smaller biscuits and adjust baking time.
Q8: What’s the best way to reheat shortcakes?
Warm them in the oven at 350°F for a few minutes.
Q9: How can I make the whipped cream more flavorful?
Add a splash of almond extract or a bit of citrus zest!
Q10: Can I make this a sheet pan dessert?
Yes! Bake shortcake dough as a slab and cut squares for serving.
Final Thoughts
Strawberry Shortcake is one of those desserts that feels special yet so easy to make. With buttery shortcakes, juicy strawberries, and fluffy whipped cream, every bite is pure bliss. Whether you’re making it for a party or just treating yourself, this dessert is sure to impress.
Print
Strawberry Shortcake
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic summer dessert with tender, flaky biscuits, juicy macerated strawberries, and a rich mascarpone whipped cream. This homemade shortcake is perfect for gatherings or a sweet indulgence!
Ingredients
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 lemon, zested
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, grated
- 3/4 cup buttermilk
- 1 egg yolk + 2 teaspoons water (for egg wash)
- Raw sugar, for sprinkling
For the Strawberries:
- 1 1/2 pints fresh strawberries, sliced
- 1/3 cup granulated sugar
- 1 lemon, juiced
For the Whipped Cream:
- 1 cup mascarpone cheese
- 1 1/2 cups heavy cream
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
-
Preheat & Prep:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
-
Make the Biscuits:
- In a bowl, whisk together flour, baking powder, sugar, lemon zest, and salt.
- Add grated butter and mix until crumbly. Slowly drizzle in buttermilk and mix with a spoon until a dough forms.
- Turn dough onto a floured surface, roll into a rectangle, and fold into thirds to create flaky layers. Repeat rolling and folding once more, then rest for 30 minutes.
- Roll dough into a rectangle and cut into 8 pieces. Place biscuits on the baking sheet, touching each other.
- Brush with extra buttermilk and sprinkle with raw sugar.
- Bake for 12-15 minutes, until golden brown. Let cool.
-
Macerate the Strawberries:
- In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit while preparing the whipped cream.
-
Make the Whipped Cream:
- In a stand mixer, beat mascarpone, heavy cream, maple syrup, vanilla, and salt until soft peaks form.
-
Assemble the Shortcakes:
- Split each biscuit in half.
- Layer with mascarpone whipped cream and macerated strawberries.
- Top with the other biscuit half and more whipped cream. Serve immediately.
Notes
- For extra flavor, add a splash of Grand Marnier to the strawberries.
- Substitute mascarpone with cream cheese for a tangier twist.
- Store biscuits separately to keep them from getting soggy.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380 kcal
- Sugar: 25g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg