Simple Strawberry Shortcake with Sweet Cream Biscuits

There are some desserts that just whisper “home” and “comfort,” and for me, a beautiful, pillowy Strawberry Shortcake is absolutely at the top of that list. Imagine tender, sweet cream biscuits, bursting with juicy, macerated strawberries, all crowned with a cloud of homemade whipped cream. It’s a symphony of textures and flavors that feels both elegant and utterly approachable, a true delight for the senses.

I still remember those sun-drenched afternoons in Grandma’s kitchen, her hands dusted with flour as she taught me the magic of mixing and folding. Each batch of this classic treat brings back a flood of those precious memories, reminding me that the simplest ingredients, made with love, truly create the most magical moments. It’s more than just a recipe; it’s a piece of our history, waiting to be shared.

This recipe for Strawberry Shortcake isn’t just easy to master, making it perfect for bakers of all levels, but it’s also an absolute showstopper for any gathering, big or small. You’ll find it brings a smile to every face, and my top tip? Always use the freshest berries you can get your hands on – they make all the difference!

What You Need to Make This Recipe

Crafting this delightful dessert relies on a few simple, yet stellar ingredients. We’re talking fresh, ripe strawberries, the tang of lemon juice to brighten their sweetness, and good quality butter for those incredibly tender, sweet cream biscuits that are the backbone of our amazing Strawberry Shortcake. For the full list of ingredients and precise measurements, simply scroll down to the recipe card below.

How to Make Strawberry Shortcake

Whipping up this classic treat is a joyful process, truly a labor of love that pays off in every bite. You’ll start by gently macerating those vibrant strawberries, letting their natural sweetness shine. Next, we’ll mix, cut, and bake our sweet cream biscuits to golden perfection, filling your kitchen with an irresistible aroma. Finally, a dreamy, homemade whipped cream comes together, ready to crown your masterpiece. It’s a wonderful journey from simple ingredients to an unforgettable dessert, guiding you step-by-step to a truly rewarding experience.

Classic Fluffy Strawberry Shortcake

A delightful summer dessert featuring tender, buttery shortcake biscuits, sweet macerated strawberries, and freshly whipped cream. This recipe delivers a perfect balance of textures and flavors for a truly satisfying treat.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 shortcakes

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the Macerated Strawberries

• 2 lbs Fresh strawberries hulled and sliced
• 1/4 cup Granulated sugar adjust to taste
• 1 tsp Fresh lemon juice optional, brightens flavor

For the Shortcake Biscuits

• 2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Unsalted butter 1 stick, very cold, cut into small cubes
• 3/4 cup Heavy cream plus extra for brushing, very cold
• 1 tbsp Turbinado sugar for topping

For the Whipped Cream

• 1 1/2 cups Heavy cream very cold
• 3 tbsp Powdered sugar or to taste
• 1 tsp Vanilla extract

Equipment

• Large mixing bowls
• Pastry blender or fork
• Rolling Pin
• 2.5-inch Round Biscuit Cutter
• Baking Sheet
• Parchment Paper
• Electric Mixer (stand or hand)
• Cutting Board
• Sharp Knife
• Serrated Knife

Method

 

Prepare the Macerated Strawberries

1. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar and the optional lemon juice. Gently toss to combine.
2. Let the strawberries sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, stirring occasionally. This allows the sugar to draw out the juices, creating a delicious syrup.

Prepare the Shortcake Biscuits

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour in the 3/4 cup cold heavy cream. Stir with a fork until just combined and a shaggy dough forms. Do not overmix.
5. Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a rectangle about 3/4 to 1 inch thick.
6. Fold the dough in half, then pat it out again to about 3/4 to 1 inch thick. Repeat this folding and patting process 2-3 more times (this creates layers and flakiness).
7. Using a 2.5-inch round biscuit cutter, cut out 6-8 biscuits. Press straight down without twisting the cutter to ensure even rising. Gather any scraps, gently re-pat, and cut out additional biscuits if possible.
8. Place the biscuits on the prepared baking sheet, leaving about 1 inch between them.
9. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with turbinado sugar.
10. Bake for 12-15 minutes, or until golden brown on top and cooked through. Remove from the oven and transfer to a wire rack to cool slightly.

Prepare the Whipped Cream

1. In a large, chilled mixing bowl (or the bowl of a stand mixer), combine the very cold heavy cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat on medium-high speed until soft to medium peaks form. Be careful not to overbeat, or it will turn to butter.

Assemble the Strawberry Shortcakes

1. Once the biscuits are warm or cooled, carefully slice each biscuit in half horizontally with a serrated knife.
2. Place the bottom half of a biscuit on a serving plate. Spoon a generous amount of macerated strawberries and their juices over the biscuit.
3. Top with a dollop of freshly whipped cream.
4. Place the top half of the biscuit over the cream.
5. Add another spoonful of strawberries and a final dollop of whipped cream on top. Serve immediately.

Notes

For best results, ensure all dairy ingredients (butter, heavy cream) are very cold for both the shortcakes and whipped cream. This helps create a tender, flaky biscuit and stable whipped cream. If you don’t have a biscuit cutter, you can cut the dough into squares using a knife. Shortcakes are best served fresh. Leftover components can be stored separately: biscuits at room temperature in an airtight container for up to 2 days, macerated strawberries in the refrigerator for up to 2 days, and whipped cream in the refrigerator for up to 1 day.

Pro Tips for Making This Strawberry Shortcake

Achieving that perfect, melt-in-your-mouth Strawberry Shortcake texture and flavor is easier than you think with a few of my tried-and-true baking secrets. These tips come from years of happy accidents and delicious successes in my own kitchen, ensuring your shortcakes turn out beautifully every time.

First, always ensure your butter for the biscuits is very cold and cut into small pieces. This creates those lovely pockets of steam as it bakes, leading to incredibly tender and flaky layers in your sweet cream biscuits. Don’t be shy about chilling your dough briefly before cutting!

My Secret Trick: When preparing the strawberries, I always add a tiny squeeze of fresh lemon juice along with the sugar. It truly brightens the natural flavor of the berries and prevents them from becoming overly sweet, giving the macerated strawberries a vibrant, fresh taste that’s absolutely irresistible in any Strawberry Shortcake.

For the whipped cream, make sure your heavy cream, bowl, and whisk attachment are all well-chilled. This helps the cream whip up faster and hold its beautiful, fluffy peaks much longer, ensuring a stable and delicious topping for your sweet shortcake.

And finally, don’t overmix your biscuit dough! Just bring it together until it’s combined. Overworking the dough can lead to tough biscuits, and we want them tender and delicate to truly shine with the sweet strawberries and cream.

Fun Variations for Strawberry Shortcake

One of the things I adore most about baking is the freedom to play and personalize! This classic Strawberry Shortcake is a wonderful canvas for your creativity. Don’t hesitate to experiment with different fruits or flavor combinations to make it uniquely yours, just like my friends and family love to do.

Seasonal Fruit Swaps

While strawberries are the star, consider swapping them for other seasonal berries! My sister always asks me to make it with a mix of blueberries and raspberries in the summer for a “Berry Medley Shortcake.” Peaches or even a mix of diced mango and pineapple can also create a delightful tropical twist for your next Strawberry Shortcake.

Citrus Zest Boost

For an extra layer of brightness, try adding a tablespoon of orange or lemon zest to your biscuit dough. It infuses the sweet cream biscuits with a lovely aromatic lift that beautifully complements the fresh fruit and rich cream. It’s a small change that makes a big difference in flavor!

Herbaceous Notes

For a surprisingly sophisticated twist, consider adding a whisper of fresh, finely chopped mint or basil to your macerated strawberries. A friend loves when I do this; it adds an unexpected, refreshing note that elevates the entire Strawberry Shortcake experience, especially for a summer gathering.

What to Serve With Strawberry Shortcake

Strawberry Shortcake is a dessert that truly shines on its own, but sometimes a little accompaniment can make the experience even more delightful. Just like gathering around the table with loved ones, adding a thoughtful touch makes everything feel a bit more special.

I love serving this simple shortcake with a small scoop of good quality vanilla bean ice cream. The creamy, cool ice cream melts ever so slightly into the warm biscuits, creating a truly heavenly combination. It’s a classic pairing that never disappoints.

For a warm beverage option, a freshly brewed cup of Earl Grey tea or a robust black coffee makes a wonderful partner. The subtle bitterness of the coffee or the floral notes of the tea beautifully cut through the sweetness of the Strawberry Shortcake, making each bite even more enjoyable. My mom always pairs her desserts with a lovely cup of tea.

If you’re hosting a brunch, consider a chilled glass of prosecco or sparkling wine alongside your shortcakes. The bubbles and crispness provide a lovely contrast, elevating this comforting dessert into something celebratory. For a quick serving idea, simply dust the assembled shortcakes with a tiny bit of extra powdered sugar for an elegant finish.

How to Store Strawberry Shortcake

When it comes to homemade treats, we always want to keep them as fresh and delicious as possible, don’t we? Properly storing your Strawberry Shortcake ensures that every bite is as wonderful as the first, making sure no deliciousness goes to waste.

Refrigerator Storage

If you have leftover assembled Strawberry Shortcake, it’s best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 1-2 days. The biscuits might soften a little from the moisture of the berries and cream, but the flavors will still be delightful. I like storing cakes and shortcakes in airtight containers to keep them moist and prevent any fridge odors from seeping in.

Separated Storage for Freshness

For optimal freshness, I actually recommend storing the components separately if you’re making them ahead or anticipating leftovers. Keep the baked shortcake biscuits in an airtight container at room temperature for up to 2 days, and the macerated strawberries and whipped cream in separate airtight containers in the fridge for up to 3 days. This way, you can assemble fresh Strawberry Shortcake whenever a craving strikes!

Reheating and Serving

The biscuits are best served at room temperature or slightly warmed. If you like, you can gently warm the biscuits in a toaster oven for a few minutes to bring back some of their crispness before assembling. Just assemble your Strawberry Shortcake right before serving for the best texture and taste!

Nutritional Benefits

While undoubtedly a delightful indulgence, our homemade approach to Strawberry Shortcake allows for a treat that’s both satisfying and nourishing. The fresh strawberries are packed with vitamin C and antioxidants, adding a vibrant boost to this sweet creation. It’s a lovely reminder that even our favorite desserts can offer wholesome goodness, reflecting my philosophy of combining indulgence with simple, quality ingredients.

FAQs

Faq 1

Can I make the shortcake biscuits ahead of time?
Absolutely! You can bake the sweet cream biscuits up to 1-2 days in advance and store them in an airtight container at room temperature. Just ensure they are completely cooled before storing, then assemble your Strawberry Shortcake fresh.

Faq 2

What if I don’t have fresh strawberries?
While fresh are best, you can use frozen strawberries! Thaw them completely, drain any excess liquid, then proceed with the macerating step as directed. The flavor of your Strawberry Shortcake will still be wonderful.

Faq 3

Can I use a different type of cream?
For the best texture and stability, heavy cream is recommended. Whipping cream contains less fat and may not hold its peaks as well, impacting the overall lusciousness of your Strawberry Shortcake.

Faq 4

How can I make the biscuits extra flaky?
Ensure your butter is very cold and don’t overwork the dough. Lightly handling the dough and chilling it before cutting helps create those desirable flaky layers, making your Strawberry Shortcake biscuits wonderfully tender.

Conclusion

There’s something truly special about a homemade Strawberry Shortcake that store-bought just can’t replicate. It’s the whisper of nostalgia, the simple joy of creating something beautiful with your own hands, and the pure delight it brings to those you share it with. I hope this recipe inspires you to step into the kitchen, embrace the magic of baking, and create your own sweet memories, one delicious shortcake at a time. Happy baking, my friends!