Classic Strawberry Shortcake – Fresh and Easy Dessert
Strawberry shortcake is the perfect dessert for summer, featuring soft, buttery shortcake biscuits topped with juicy strawberries and fresh whipped cream. This classic treat is light, slightly sweet, and bursting with flavor, making it a crowd-pleaser for any occasion. Whether you're celebrating a holiday or just want a simple dessert, strawberry shortcake offers a delightful balance of textures and freshness.
Ingredients
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For the Shortcake Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into small pieces)
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
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For the Strawberry Filling
- 1 1/2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
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For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Prepare the Strawberries. In a medium bowl, mix the sliced strawberries with 1/4 cup of sugar and a teaspoon of lemon juice. Let them sit for at least 20 minutes to release their juices.
Make the Shortcake Biscuits. Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Gradually add the wet ingredients to the dry mixture, stirring just until a dough forms.
Shape and Bake the Biscuits. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a round cutter (about 2.5 inches) to cut out 8 biscuits. Place the biscuits on a parchment-lined baking sheet. Brush the tops with a little heavy cream for a golden finish. Bake for 12-15 minutes or until the tops are golden brown. Let them cool slightly on a wire rack.
Whip the Cream. While the biscuits are baking, prepare the whipped cream. In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Assemble the Strawberry Shortcake. Slice the biscuits in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit, followed by a dollop of whipped cream. Place the top half of the biscuit on top and add more strawberries and cream if desired.
Recipe tips
Keep the butter cold for flakier biscuits. You can even place the butter in the freezer for a few minutes before cutting it into the flour. Let the strawberries sit in sugar for at least 30 minutes for the juiciest, most flavorful result. Stop beating the cream when soft peaks form for the perfect light texture. Strawberry shortcake is best enjoyed fresh. Assemble it just before serving to keep the biscuits from becoming soggy.
Nutrition Facts (per serving)
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