This strawberry shortcake recipe is made from scratch. Experience the timeless joy of strawberry shortcake with biscuits. Juicy strawberries, fluffy biscuits, and whipped cream—a summer delight
A classic treat that perfectly captures the spirit of summer indulgence is strawberry shortcake. Its essence is a delicate biscuit, lightly whipped cream, and fresh strawberries combined pleasingly. But when these ingredients are combined with the rich flavor of buttermilk biscuits, the outcome is simply amazing.
The journey into the realm of strawberry shortcake begins with the delicate dance of preparing the biscuits. Buttermilk, with its tangy notes, adds depth to the biscuits’ flavor profile, creating a foundation that is both hearty and comforting. As they bake to golden perfection, the kitchen fills with a tantalizing aroma, foreshadowing the deliciousness to come.
Next come the strawberries, the vibrant jewels of the summer harvest. Sliced and macerated with just a hint of sugar, they release their natural juices, becoming even more luscious and inviting. Each spoonful promises a burst of sweet-tart flavor, perfectly complementing the richness of the biscuits.
Then, the pièce de résistance: fluffy clouds of whipped cream. Light and ethereal, they crown the dessert with a touch of decadence, their coolness balancing the warmth of the freshly baked biscuits and the juiciness of the strawberries. With each bite, the cream melts into a creamy embrace, enveloping the senses in pure bliss.
It’s a celebration of the season’s bounty, a testament to the beauty of simplicity, and a cherished tradition that brings loved ones together around the table. In every bite, it whispers of lazy summer afternoons and the joys of savoring life’s sweetest moments.
Table of Contents
Reasons to Love Strawberry Shortcake
- Versatility: While traditional strawberry shortcake is a classic favorite, this dessert is incredibly versatile. You can experiment with different fruits, cake bases, and toppings to create endless variations that suit your taste preferences and seasonal availability.
- Simple Elegance: Despite its simple ingredients, strawberry shortcake is undeniably elegant. The combination of fluffy cake or biscuits, sweet strawberries, and billowy whipped cream creates a harmonious balance of textures and flavors that is both satisfying and sophisticated.
- Nostalgic Appeal: For many people, strawberry shortcake is more than just a dessert—it’s a nostalgic reminder of childhood summers spent picking strawberries and enjoying homemade treats with family and friends. The sight and smell of strawberry shortcakes can evoke cherished memories and create a sense of comfort and happiness.
- Easy to Make: Whether you’re an experienced baker or a novice in the kitchen, strawberry shortcake is accessible to all. With simple ingredients and straightforward techniques, you can whip up a delicious batch of strawberry shortcakes in no time, making it the perfect dessert for impromptu gatherings or weeknight indulgences.
- Crowd Pleaser: Few desserts are as universally loved as strawberry shortcake. Its combination of sweet, tangy, and creamy elements appeals to a wide range of palates, making it a surefire hit at potlucks, picnics, and parties.
- Customizable: From the type of cake or biscuit base to the amount of whipped cream and the addition of garnishes like mint or chocolate shavings, strawberry shortcake is highly customizable. You can tailor it to suit your preferences and dietary restrictions, ensuring that everyone can enjoy a slice of summer sweetness.
Ingredients needed to make Strawberry Shortcake
- All-Purpose Flour: Provides the base for the biscuit dough.
- Baking Powder: helps the biscuits rise and become fluffy.
- Baking soda: helps with leavening and gives the biscuits a light texture.
- Salt: enhances flavor and balances sweetness in the biscuits.
- Granulated Sugar (optional): adds sweetness to the biscuit dough, if desired.
- Unsalted Butter: adds richness and flavor to the biscuits.
- Buttermilk: provides moisture and tanginess to the biscuit dough.
- Fresh Strawberries: are the star of the dessert, providing sweetness and vibrant flavor.
- Granulated Sugar: This sweetens the strawberries and helps release their juices.
- Lemon Juice (optional): Adds a touch of acidity to brighten the flavor of the strawberries.
- Heavy Cream: Used to make whipped cream for topping the shortcake.
- Powdered Sugar: Sweetens and stabilizes the whipped cream.
- Vanilla Extract: Adds flavor to the whipped cream.
- Optional Garnishes: Fresh mint leaves, additional sliced strawberries, and chocolate shavings or sprinkles for decoration and extra flavor.
How to make biscuits for Shortcake
- Dry ingredients: Start by whisking the flour, baking powder, baking soda, and sugar together in a bowl.
- Combine Butter: Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in a food processor. Pulse until coarse crumbs form.
- Buttermilk: Add buttermilk to the dough and stir until the dough comes together. The dough will be very thick, so you may need to use your hands to finish mixing it.
- Mix until combined: Mix the ingredients until just combined and place them on a lightly floured surface.
- Roll out and flatten: Roll out the dough into a rectangle the best that you can (it doesn’t have to be perfect), and then fold it three ways and roll it out again. Repeat the folding technique. This will help create layers of flakiness.
- Cut into circles: using a 2.75-inch or 3-inch biscuit cutter, press down into the dough and re-roll any scraps until you have 10–12 biscuits.
- Brush Tops: Brush the tops of the biscuits with cream or buttermilk and lightly dust them with sugar.
- Bake: Place biscuits on a cookie sheet or cast iron frying pan and bake for 18–22 minutes until the tops are golden brown
Simple Whipping Cream Ingredients
- Whipping cream: Whipping cream will whip best when it’s cold.
- Sugar: You can use granulated sugar, but I like to use powdered sugar.
- Vanilla: I like to use pure vanilla or vanilla paste it gives a nice vanilla flavor to your whipped cream.
The most important tip when you are making whipped cream is to start with cold whipped cream and a cold bowl. Place the bowl in the fridge or freezer for 30 minutes before making your whipping cream. Then whip until you get stiff peaks. It is quicker with a stand-up mixer, but you can use a hand mixer as well.
Assembling Strawberry Shortcake
- Prepare the Biscuits: Start by baking or preparing your buttermilk biscuits according to your chosen recipe. Once baked, allow them to cool slightly before assembling the shortcakes.
- Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. In a bowl, toss the sliced strawberries with granulated sugar (and a splash of lemon juice, if desired) to sweeten them and encourage the release of their juices. Let the strawberries macerate for about 15–20 minutes to develop flavor.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until the cream holds stiff peaks. Be careful not to overwhip.
- Assemble the Shortcakes: Split the buttermilk biscuits horizontally using a knife. Place the bottom half of each biscuit on a serving plate. Spoon a generous portion of macerated strawberries over the biscuit bottoms, making sure to include some of the strawberry juices.
- Add Whipped Cream: Dollop a generous amount of whipped cream over the strawberries, spreading it evenly with a spoon or spatula.
- Top with Biscuit Halves: Gently place the top halves of the biscuits over the whipped cream and strawberries to create a sandwich-like shortcake.
- Garnish (optional): Garnish the assembled shortcakes with additional sliced strawberries, a sprig of fresh mint, or a dusting of powdered sugar for an extra decorative touch.
- Serve and Enjoy: Serve the strawberry shortcakes immediately, allowing guests to enjoy the layers of flavors and textures. They’re best enjoyed fresh, while the biscuits are still tender and the strawberries are juicy.
Variations
- Chocolate Strawberry Shortcake: Replace the traditional biscuits with chocolate shortcakes or chocolate chip biscuits for a decadent twist. Top with sliced strawberries and chocolate whipped cream made by folding cocoa powder into the whipped cream.
- Lemon Strawberry Shortcake: Add a hint of citrus to your shortcake by incorporating lemon zest and a splash of lemon juice into the biscuit dough. Serve with lemon-infused whipped cream and macerated strawberries for a refreshing flavor combination.
- Berry Medley Shortcake: Mix things up by using a combination of fresh berries such as raspberries, blueberries, and blackberries along with sliced strawberries. This adds a variety of flavors and colors to your shortcake.
- Coconut Strawberry Shortcake: Infuse the biscuits with coconut flavor by adding shredded coconut to the dough. Top with sliced strawberries and coconut whipped cream made by whipping coconut cream instead of heavy cream.
- Honey Strawberry Shortcake: Sweeten the biscuit dough with honey instead of sugar for a subtle honey flavor. Drizzle honey over the strawberries before assembling the shortcakes for an extra touch of sweetness.
- Almond Strawberry Shortcake: Add almond extract to the biscuit dough for a nutty flavor. Garnish with sliced almonds, and serve with almond-flavored whipped cream for a delightful almond twist.
- Grilled Strawberry Shortcake: Grill the sliced strawberries for a few minutes to caramelize them and enhance their sweetness. Serve them warm over grilled pound cake or angel food cake slices instead of biscuits, topped with whipped cream.
- Mini Shortcake Sliders: Make mini strawberry shortcake sliders by using small biscuits or shortcakes. Sandwich sliced strawberries and whipped cream between two halves for a bite-sized treat perfect for parties or gatherings.
Tips and Suggestions
- Choose Ripe Strawberries: Select ripe, sweet strawberries for the best flavor. Look for berries that are bright red, firm, and fragrant. Avoid strawberries that are mushy or have signs of mold.
- Prep Ahead: You can prepare the biscuits, strawberries, and whipped cream ahead of time to save time on assembly. Biscuits can be baked and stored in an airtight container at room temperature for up to a day. Macerate the strawberries and whip the cream shortly before assembling the shortcakes.
- Keep Ingredients Cold: Keep the butter and buttermilk cold when making the biscuit dough, as this helps create a flaky texture. Chilling the mixing bowl and beaters for the whipped cream will also help achieve a light and fluffy consistency.
- Don’t Overmix the Dough: When making the biscuit dough, mix the ingredients just until they come together. Overmixing can result in tough biscuits. It’s okay if the dough looks a little shaggy; it will come together as you pat it out and cut the biscuits.
- Flour the Biscuit Cutter: Dip the biscuit cutter in flour before cutting out the biscuits to prevent sticking. Press straight down without twisting to ensure the biscuits rise evenly.
- Layer Generously: Don’t skimp on the strawberries and whipped cream when assembling the shortcakes. Each layer should be generously portioned to create a balanced bite of flavors.
- Customize to Taste: Feel free to customize the shortcakes to suit your preferences. Add a drizzle of balsamic glaze to the strawberries for a tangy twist, or incorporate other fruits like raspberries or blueberries for variety.
- Get Creative with Garnishes: Have fun with garnishes to add visual appeal to your shortcakes. Sprinkle some lemon zest over the whipped cream, or top with a chocolate ganache for an extra indulgent touch.
Frequently Asked Questions
What kind of biscuits are used for strawberry shortcake?
Traditional strawberry shortcake is often made with tender buttermilk biscuits, although some variations use sponge cake or pound cake.
How do you sweeten strawberries for shortcake?
To sweeten strawberries for shortcake, simply slice them and toss them with a bit of granulated sugar. Let them sit for about 15-20 minutes to macerate and release their juices.
Can I make strawberry shortcake ahead of time?
While it’s best to assemble strawberry shortcake just before serving to prevent the biscuits from becoming soggy, you can prepare the components ahead of time. Biscuits can be baked in advance and stored at room temperature, while strawberries can be macerated and whipped cream can be whipped shortly before assembling.
Can I make strawberry shortcake gluten-free or dairy-free?
Yes, you can adapt strawberry shortcake recipes to be gluten-free by using a gluten-free flour blend for the biscuits. For dairy-free options, use dairy-free margarine or coconut oil instead of butter, and coconut cream or a dairy-free whipped topping instead of whipped cream.
The Best Strawberry Shortcake
This strawberry shortcake recipe is made from scratch. Experiencethe timeless joy of strawberry shortcake with biscuits. Juicy strawberries,fluffy biscuits, and whipped cream – a summer delight
Ingredients
Strawberries and Whipped Cream
- 7 cups whole strawberries
- ¼ cup granulated sugar plus 2 tablespoons
- 1 tsp pure vanilla
- 1 cup whipping cream Chilled
Biscuits
- 2-3/4 cups all purpose flour
- ¼ cup sugar
- 4 tsp baking powder
- ¼ tsp baking soda
- ¾ cup butter cut into cubes
- 1 cup buttermilk
- 2 tbsp heavy cream or whipping cream
- 2 tbsp coarse sugar or granulated sugar
Instructions
Biscuits
- Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator for 30 minutes or when ready to use.
- Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form.
- Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 2.75 or 3-inch circles with a biscuit cutter. Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- Arrange close together on a parchment paper or silicone baking mat lined baking sheet.
- Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
Whipped Cream
- Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- Slice the biscuits in half and layer with strawberries and whipped cream. Serve and Enjoy!
As far as I can remember, I have only had a strawberry shortcake once and the restaurant used preserved strawberries. I like that you use fresh strawberries instead of the frozen ones you suggested as a substitution. Look delicious. I would add a bit more sugar or maple syrup to the strawberries for a sweeter taste. awesome recipe.
Strawberries are one of my favorite fruits. Thank you for sharing this recipe.
I swear, I never are shortcake, but the photos makes me wanna finally try them. Yummy recipe!
yum
This strawberry shortcake recipe looks amazing! I love that you use fresh strawberries. You make this recipe seem so simple and I can’t wait to try it!