Introduction
Light, buttery biscuits, sweet juicy strawberries, and clouds of whipped cream — the Ultimate Strawberry Shortcake is a classic dessert that defines summer indulgence. 🍓☀️ Whether you’re celebrating a birthday, hosting a brunch, or craving a timeless treat, this shortcake is easy to make and impossible to resist.
Unlike store-bought versions, this homemade recipe features tender, golden biscuits layered with fresh macerated strawberries and lightly sweetened whipped cream — a perfect balance of flavor, texture, and nostalgia.
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Ingredients List
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
For the Shortcake Biscuits:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ⅔ cup heavy cream (plus 1 tablespoon for brushing)
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
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Timing
- Prep Time: 20 minutes
- Bake Time: 15 minutes
- Cooling & Assembling: 15 minutes
- Total Time: ~50 minutes
Step-by-Step Instructions
Step 1: Prepare the Strawberries
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss to coat and let sit for at least 20 minutes — this releases the natural juices and creates a syrupy, flavorful filling.
Step 2: Make the Biscuits
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add heavy cream and vanilla, mixing just until combined.
Turn the dough onto a floured surface, gently knead 2–3 times, then pat into a 1-inch-thick circle. Cut into 6 rounds using a biscuit cutter or glass. Place on the baking sheet, brush tops with cream, and sprinkle lightly with sugar.
Bake for 12–15 minutes, until golden brown. Let cool slightly.
Step 3: Whip the Cream
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overwhip.
Step 4: Assemble the Shortcakes
Slice each biscuit in half horizontally. Spoon strawberries (and their syrup) over the bottom half, add a dollop of whipped cream, and top with the remaining biscuit half. Finish with more strawberries and cream on top.
Nutritional Information (Per Serving)
- Calories: 410 kcal
- Protein: 5g
- Carbohydrates: 42g
- Fat: 24g
- Fiber: 2g
- Sugar: 20g
Healthier Alternatives
- Use Greek yogurt whipped cream for more protein.
- Replace sugar with honey or coconut sugar.
- Swap part of the flour for whole wheat pastry flour for extra fiber.
- Use coconut cream for a dairy-free version.
Serving Suggestions
- Serve with mint leaves for freshness.
- Drizzle with chocolate ganache or balsamic glaze for a gourmet twist.
- Pair with iced coffee or sparkling lemonade for a perfect summer treat.
- Make mini shortcakes for parties or picnics.
Common Mistakes to Avoid
- Overmixing the dough: This makes biscuits tough — handle gently.
- Not chilling butter: Cold butter ensures flaky layers.
- Overwhipping cream: It can turn grainy — stop at soft peaks.
- Skipping maceration: The strawberry syrup is what ties the dessert together.
Storing Tips
- Refrigerate: Store assembled shortcakes for up to 1 day.
- Make-Ahead: Biscuits can be baked 1 day ahead; store airtight.
- Freeze: Freeze unbaked biscuits up to 2 months — bake from frozen when needed.
Conclusion
This Ultimate Strawberry Shortcake delivers everything you love about this classic dessert — buttery biscuits, juicy strawberries, and airy whipped cream. 🍓✨ It’s simple, elegant, and guaranteed to impress every time.
Once you try this homemade version, you’ll never go back to store-bought again!
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.
2. Can I make the whipped cream in advance?
Yes — store in the fridge up to 24 hours; rewhip lightly before serving.
3. Can I bake this in a cake pan?
You can make a layered “shortcake cake” by baking the dough in an 8-inch pan.
4. Can I use biscuits from a can?
Sure — it’s faster, but homemade ones have a better texture and flavor.
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