Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic dessert that features sweet, juicy strawberries layered over tender, buttery biscuits and topped with fluffy whipped cream. It’s the perfect treat for spring and summer gatherings, offering a refreshing balance of textures and flavors that’s both nostalgic and irresistibly delicious.

ingredients

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

fresh strawberriesgranulated sugarsaltall-purpose flourbaking powdershortening or unsalted buttermilkheavy whipping creamvanilla extractpowdered sugar

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, toss sliced strawberries with granulated sugar and set aside to macerate.

In another large bowl, whisk together flour, baking powder, and salt.

Cut in shortening or butter until the mixture resembles coarse crumbs.

Gradually stir in milk until just combined to form a soft dough.

Turn the dough out onto a lightly floured surface and gently knead it a few times.

Pat the dough to about ½-inch thickness and cut into rounds using a biscuit cutter.

Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.

While biscuits cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Split the biscuits in half horizontally, spoon strawberries over the bottom halves, top with whipped cream, and cap with the biscuit tops.

Servings and timing

This recipe yields about 6 shortcakes.Preparation time: 20 minutesBaking time: 12-15 minutesAssembly time: 10 minutesTotal time: 45 minutes

Variations

Use a splash of orange liqueur to macerate the strawberries for an adult version.

Substitute the biscuits with angel food cake for a lighter dessert.

Add lemon zest to the biscuit dough for a citrusy twist.

Try mixing different berries like blueberries or raspberries with the strawberries.

storage/reheating

Store leftover biscuits separately from the strawberries and whipped cream in airtight containers.Biscuits can be kept at room temperature for up to 2 days or frozen for up to 2 months.Reheat biscuits in a 300°F (150°C) oven for 5-7 minutes before serving.Assemble shortcakes just before serving for the freshest taste.

FAQs

Can I make the biscuits ahead of time?
Yes, biscuits can be baked a day in advance and stored in an airtight container.

What is the best type of strawberry for shortcake?
Fresh, ripe, and juicy strawberries are best to enhance the dessert’s flavor.

Can I use store-bought whipped cream?
Yes, but homemade whipped cream offers a fresher, richer flavor.

Can I use frozen strawberries?
Fresh is ideal, but thawed and drained frozen strawberries can work in a pinch.

Why are my biscuits tough?
Overworking the dough can make the biscuits dense. Handle the dough gently.

Can I use butter instead of shortening?
Yes, butter gives a richer flavor, but shortening makes for a flakier biscuit.

Is it necessary to macerate the strawberries?
Macerating draws out the juices, creating a syrupy topping that enhances the dessert.

Can I make a gluten-free version?
Yes, use a good quality gluten-free all-purpose flour blend.

How sweet should the whipped cream be?
Lightly sweetened whipped cream balances the sweetness of the strawberries.

Can I add herbs like mint or basil?
Absolutely, a touch of fresh herbs can add a unique and refreshing flavor.

Conclusion

Homemade Strawberry Shortcake is a simple yet stunning dessert that brings out the best of sweet seasonal strawberries, fluffy biscuits, and airy whipped cream. Whether you’re preparing for a family picnic or a festive dinner party, this timeless recipe is sure to impress and satisfy everyone at the table.