Classic Strawberry Shortcake Recipe

Why You’ll Love This Recipe

This classic strawberry shortcake brings together the best of summer in a single dessert: fluffy shortcake biscuits, sweet macerated strawberries, and rich homemade whipped cream. It’s a nostalgic treat that’s both simple to make and utterly delightful to eat. Perfect for gatherings or a sweet end to a summer meal, this dessert never goes out of style.

this Recipe

Ingredients

Strawberry Sauce:

• 1 pint strawberries, hulled and quartered

• 1/3 cup granulated sugar

Shortcake Biscuits:

• 3 cups all-purpose flour

• 3 tablespoons granulated sugar

• 4 1/2 teaspoons baking powder

• 1 1/2 teaspoons salt

• 1 1/3 to 1 1/2 cups half & half (or whole milk)

• 6 tablespoons unsalted butter, cold and cubed

• Raw sugar, optional

Whipped Cream:

• 1 cup heavy whipping cream

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon almond extract (optional)

• 2 tablespoons powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Strawberry Sauce: In a bowl, combine the hulled and quartered strawberries with the granulated sugar. Let them sit for 20–30 minutes to macerate, allowing the strawberries to release their juices.

2. Make the Shortcake Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add the half & half, stirring until just combined. Do not overmix. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Optionally, sprinkle with raw sugar. Bake for 12–15 minutes, or until the tops are golden brown.

3. Prepare the Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, vanilla extract, almond extract (if using), and powdered sugar until soft peaks form.

4. Assemble the Shortcakes: Split each biscuit in half. Spoon the macerated strawberries onto the bottom half, add a generous dollop of whipped cream, and top with the other half of the biscuit. Serve immediately.

Servings and Timing

• Servings: 6

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Total Time: 45 minutes

Variations

• Berries: Substitute strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry shortcake.

• Citrus Twist: Add a teaspoon of lemon zest to the strawberry sauce for a refreshing citrus flavor.

• Whipped Cream Alternatives: Use flavored whipped creams, such as chocolate or coffee, for a unique twist.

• Vegan Version: Replace dairy ingredients with plant-based alternatives like almond milk, vegan butter, and coconut cream.

Storage/Reheating

• Shortcake Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat in a 350°F (175°C) oven for 5–10 minutes before serving.

• Strawberry Sauce: Keep the macerated strawberries in the refrigerator for up to 2 days. Stir before using.

• Whipped Cream: Homemade whipped cream is best served fresh. If you have leftovers, store them in the refrigerator for up to 1 day. Re-whip gently before serving.

FAQs

1. Can I use store-bought biscuits for this recipe?

While store-bought biscuits can be used in a pinch, homemade biscuits offer a fresher taste and better texture that complement the strawberries and cream beautifully.

2. How do I prevent the biscuits from becoming soggy?

Assemble the shortcakes just before serving to prevent the biscuits from absorbing too much moisture from the strawberries and whipped cream.

3. Can I make the shortcake biscuits ahead of time?

Yes, you can bake the biscuits a day in advance. Store them in an airtight container at room temperature and reheat before serving.

4. Is it necessary to macerate the strawberries?

Macerating the strawberries enhances their sweetness and creates a flavorful syrup. However, you can skip this step and use fresh, sliced strawberries if preferred.

5. Can I use frozen strawberries?

Fresh strawberries are recommended for the best flavor and texture. If using frozen strawberries, thaw and drain them thoroughly before use.

6. How can I make the whipped cream stiffer?

For a firmer whipped cream, add a tablespoon of cornstarch or powdered sugar while whipping.

7. Can I use a different type of sugar?

You can substitute granulated sugar with alternatives like honey or maple syrup, but this may alter the flavor slightly.

8. How do I know when the biscuits are done?

The biscuits are ready when they are golden brown on top and a toothpick inserted into the center comes out clean.

9. Can I add other fruits to the shortcake?

Absolutely! Sliced peaches, nectarines, or a mix of berries can be added for variety.

10. How do I make this recipe gluten-free?

Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free.

Conclusion

This classic strawberry shortcake recipe is a timeless dessert that brings the flavors of summer to your table. With its simple ingredients and easy preparation, it’s perfect for any occasion. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this dessert is sure to delight.