This strawberry shortcake recipe is a classic and delicious summer dessert! Soft biscuits are filled with juicy strawberries and airy whipped cream.
This strawberry shortcake recipe is one of my favorite ways to enjoy summer strawberries. Soft biscuits surround sweet, juicy berries and rich whipped cream. This combination is earthy, simple, and slightly sweet, putting the berries front and center. I would count it as one of my favorite summer desserts. Even if it’s not my favorite dessert.
When I was a kid, my family made strawberry shortcake every summer using store-bought cake. It wasn’t until years later that I realized that classic shortcake biscuits were easy to make from scratch. No need to buy it at the store! Seriously, You can make biscuits in about 30 minutes with 6 basic ingredients.
If you haven’t yet tried Tim’s homemade strawberry shortcakes, we encourage you to try this easy recipe this summer. I recently updated it to include more flaky biscuits, simplified instructions, and a simplified ingredient list. If you ask me, the classic strawberry shortcake is complete!
Strawberry Shortcake Ingredients
I used homemade biscuits for these shortcakes. They call for the same ingredients but use slightly different ratios to make these shortcakes sweeter. Here’s what you need to create it:
- all purpose flour – Level it with a spoon to avoid overfilling the measuring cup.
- baking powder – Helps biscuits rise.
- cane sugar – I use a few tablespoons to make my shortcakes slightly sweet.
- unsalted butter – You want that buttery taste and crunchy texture. Take it out of the refrigerator and use it cold.
- whole milk – Makes biscuits moist and soft.
- and sea salt – To make every flavor stand out!
To make whipped cream at home, you will also need the following ingredients:
- heavy cream – AKA heavy whipping cream. Please do not substitute light cream or half and half here. To make whipped cream light and refreshing, heavy cream needs to have a high fat content.
- icing sugar – For sweetness. Regular granulated sugar also works.
- and vanilla extract – For a warm depth of flavor.
The last thing you need is: fresh strawberries For filling, of course!
Find the full measured recipe below.
How to make strawberry shortcake
Below is a step-by-step overview of how to make this strawberry shortcake recipe.
Step 1: Prepare fresh strawberries
I do this step first. Because I like this. Soak fresh strawberries in water With a little sugar. The sugar draws out the juices from the strawberries, making them soft and juicy without cooking them.
Peel and chop the strawberries, toss with sugar and set aside while you work on the other components.
Step 2: Make the biscuits
Mix dry ingredients together in a large bowl. Make sure the butter is chilled in the refrigerator, then cut into small cubes and add to the dry ingredients. Add to flour mixture until it resembles coarse meal.
Another option: Use frozen grated butter. I use this technique in my biscuit and scone recipes. I really like it because I think it’s easier to work with small pieces of butter. Plus, it’s easier to process frozen butter without melting it. That said, I’ve noticed that some readers prefer the classic cubed butter approach, so I’ve decided to go with that here.
Both options will work, so feel free to use whichever you like!
Pour the milk into the flour mixture and mix until a fluffy dough forms.
Knead the remaining dry flour with your hands to combine.
Turn dough out onto a lightly floured surface and shape into a 1/2-inch thick rectangle. Fold the dough into thirds and pat or roll again until it is 1/2 inch thick. Turn it a quarter turn and fold it into thirds again.
Why the folding phase? Layering the dough makes the biscuits nice and flaky.
Roll the dough back into 1/2-inch-thick rectangles, then use a sharp knife to cut into 6 square biscuits.
Place on a baking sheet, brush with milk and sprinkle with sugar. Bake at 400°F until edges are golden brown, 15 to 20 minutes.
Step 3: Make the whipped cream
Plan ahead here. Before you start making the biscuits, place the bowl of your stand mixer or another mixing bowl in the refrigerator to chill. Using a cold bowl will help your cream whip beautifully!
Combine cream, powdered sugar and vanilla in a cold bowl. Using a stand mixer or hand mixer, mix on low speed, then increase speed to medium and beat until cream reaches medium peaks, 4 to 8 minutes.
Step 4: Assemble the Strawberry Shortcake
Cut the biscuit in half crosswise and fill it with soaked strawberries and cream.
I like to add the strawberries first so the juice soaks into the bottom of the biscuit. It’s so delicious!
Storage and pre-production tips
Just assemble the strawberry shortcake to eat right away. Leftover biscuits will keep well in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months. Store leftover strawberries and whipped cream in the refrigerator for up to 2 days.
Want to get ahead? Here are some ways to do this:
- biscuit: You can make it a day ahead and store it at room temperature, or you can make it ahead and freeze it for up to 3 months. You can also freeze unbaked biscuits. Arrange in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container. When ready to serve, bake straight from frozen. Add a few more minutes to baking time if necessary.
- strawberry: Slice and shred up to a few hours ahead. Store in the refrigerator until ready to serve.
- Whipped Cream: Please make a reservation up to 1 day in advance. Store in the refrigerator until ready to serve. If completely deflated, whisk again by hand using a whisk before serving.
My Favorite Summer Dessert
If you like this strawberry shortcake recipe, try one of these delicious summer desserts:
Strawberry Shortcake
serve 6
This easy strawberry shortcake recipe is a delicious summer dessert! Soft, thin biscuits surround fresh strawberries and cream. Find pre-production instructions in the blog post above.
for strawberries
- 2 pound fresh strawberries, peeled and chopped
- ¼ cup cane sugar
Prevent your screen from going dark
Preheat oven to 400°F and line a baking sheet with parchment paper. Place a medium bowl or the bowl of a stand mixer in the refrigerator.
Prepare the strawberries: In a large bowl, toss the strawberries with the sugar until the sugar dissolves. Let them soak in water while you prepare the biscuits and whipped cream.
To make the biscuits: In a large bowl, mix together the flour, sugar, baking powder and salt. Add cold butter and toss to coat. Using your hands or a pastry cutter, fold the butter into the dry ingredients until the mixture resembles coarse meal. Add the milk and mix with a wooden spoon or spatula until the dough comes together. Knead the remaining dry flour with your hands to combine.
Roll out the dough on a lightly floured surface. The dough may be a little sticky, but that’s okay. If it is too sticky and difficult to handle, add a little more flour and knead. Pat the dough into a ½ inch thick rectangle. Fold the dough into thirds and pat or roll again until it is ½ inch thick. Turn it a quarter turn and fold it into thirds again.
Pat or roll into a ½-inch-thick rectangle, then use a sharp knife to cut the dough into 6 square biscuits. Place biscuits on baking sheet. Lightly brush the top with milk and sprinkle with sugar.
Bake for 15 to 20 minutes, or until edges are golden brown. Transfer to a wire rack to cool.
Make the whipped cream: In a cold mixing bowl, combine cream, powdered sugar, and vanilla. Using a stand mixer fitted with a whisk attachment or an electric mixer, fold the powdered sugar into the cream. Increase speed to medium and beat for 4 to 8 minutes or until medium peaks form.
To serve, cut the biscuits in half crosswise and fill with soaked strawberries and whipped cream. Top with more whipped cream and/or strawberries, as desired.
