Classic Homemade Strawberry Shortcake Recipe

Ingredients

  • 1 pound fresh strawberries
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Steps and instructions

  1. Hull and slice the strawberries. In a mixing bowl, combine the sliced strawberries and 1/2 cup granulated sugar. Set aside to macerate for at least 30 minutes.
  2. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  3. In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
  4. Add the cold, cubed butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  5. Pour in the milk and vanilla extract. Stir until just combined. Do not overmix.
  6. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the biscuits are golden brown.
  7. While the biscuits are baking, make the whipped cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  8. Once the biscuits have cooled slightly, slice them in half horizontally. Spoon some of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream, then place the other half of the biscuit on top. Serve immediately.

Tools for making

Recipe variations

  • Instead of using all-purpose flour, you can use whole wheat flour for a healthier option.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Add a tablespoon of lemon zest to the biscuit dough for a hint of citrus flavor.
  • Try using different types of berries, such as raspberries or blueberries, in place of strawberries.
  • To make it vegan, replace the butter with plant-based butter and use almond milk instead of whole milk.
  • Add a sprinkle of cinnamon or nutmeg to the biscuit dough for a warm, aromatic twist.
  • For a richer flavor, drizzle some melted chocolate over the assembled strawberry shortcakes.
  • Experiment with different sweeteners, such as honey or maple syrup, instead of granulated sugar.
  • For a savory twist, substitute the biscuits with flaky puff pastry and top with whipped goat cheese and balsamic-glazed strawberries.
  • Include a layer of pastry cream or custard between the biscuit halves for a creamy addition.

Recipe overview

This delightful Strawberry Shortcake recipe is a classic dessert that is perfect for any occasion. It features fresh, juicy strawberries macerated in sugar, fluffy homemade biscuits, and a generous dollop of whipped cream. The biscuits have a wonderfully soft and light texture that pairs perfectly with the sweetness of the strawberries and the richness of the cream. Making this recipe is a breeze. It involves making a simple biscuit dough, whipping up some cream, and letting strawberries soak in a bit of sugar. Then, everything is assembled together for a sensational dessert that's as pleasing to the eye as it is to the palate. The entire process takes about an hour, and the result is a dessert that's sure to impress. Enjoy the freshness of strawberries and the comfort of homemade biscuits in this delightful Strawberry Shortcake.

Common questions

  1. Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries for this recipe. However, make sure to thaw them before slicing and macerating.
  2. Can I use a different type of sugar? Yes, you can use a different type of sugar, such as brown sugar or coconut sugar, if you prefer. Just keep in mind that it may slightly alter the taste and texture of the final dish.
  3. Can I substitute whole milk with a non-dairy milk? Yes, you can use a non-dairy milk like almond milk or soy milk as a substitute for whole milk in this recipe.
  4. Can I make the biscuits in advance? Yes, you can make the biscuits in advance. Once cooled, store them in an airtight container at room temperature for up to 1 day. You may need to reheat them slightly before assembling the strawberry shortcakes.
  5. How long can I store the assembled strawberry shortcakes? It is best to assemble and serve the strawberry shortcakes immediately after making them. However, if you have leftovers, you can store them in the refrigerator for up to 1 day. Keep in mind that the biscuits may become slightly softer as they absorb moisture from the strawberries and whipped cream.

Serving dishes and utensils

  • Mixing bowl - A large bowl used to combine ingredients.
  • Whisk - A utensil with wire loops used for incorporating air into ingredients or mixing them together.
  • Baking sheet - A flat, metal pan used for baking the biscuits.
  • Parchment paper - A non-stick paper used to line the baking sheet and prevent sticking.
  • Spoon - A utensil used for dropping spoonfuls of dough onto the baking sheet.
  • Knife - A sharp tool used to slice the biscuits in half.
  • Serving plates - Plates used for serving the strawberry shortcakes.
  • Serving utensils - Such as a spatula or tongs, used to transfer the shortcakes to the plates.

Origin stories

Strawberry shortcake is a quintessentially American dessert. It began as a simple and practical recipe used by Native Americans, who would crush strawberries into cornmeal dough for a sweet treat. The first written recipe appeared in an English cookbook in 1588, but it was the Americans who made it popular—particularly in the mid-19th century. Interestingly, strawberry shortcakes were traditionally served as a breakfast dish during this time. In fact, the strawberry shortcake parties became a popular social event in the United States during the summer. The parties were a celebration of the fruit harvest, and the high season for strawberries falls in June, the month of the summer solstice.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.