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Classic Strawberry Shortcake Recipe

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A classic summer dessert featuring fluffy shortcake biscuits topped with sweet macerated strawberries and rich homemade whipped cream. Simple, nostalgic, and perfect for any occasion.

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 (for sprinkling)

Whipped Cream:

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

2 tablespoons powdered sugar

Instructions

  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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • You can substitute strawberries with other berries like raspberries, blueberries, or blackberries for a mixed berry shortcake.
  • Add a teaspoon of lemon zest to the strawberry sauce for a refreshing citrus flavor.
  • Use flavored whipped creams such as chocolate or coffee for a unique twist.
  • For a vegan version, replace dairy ingredients with almond milk, vegan butter, and coconut cream.
  • Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Keep macerated strawberries refrigerated for up to 2 days; stir before use.
  • Whipped cream is best fresh but can be refrigerated for up to 1 day and re-whipped if needed.

Nutrition

Find it online: https://bitezly.com/classic-strawberry-shortcake-recipe/