Name: Strawberry Shortcake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 ¾ cups all-purpose flour; ¼ cup granulated sugar; ½ teaspoon salt; 4 teaspoons baking powder; ½ teaspoon cream of tartar (optional); ¾ cup unsalted butter (cold, cut into small cubes or grated); 1 cup whole milk or buttermilk; 2 tablespoons heavy cream; 2 tablespoons coarse sugar or turbinado sugar or sanding sugar; 2 pounds strawberries (picked through, washed, trimmed and hulled); ¼ to ⅓ cup granulated sugar; 1 ½ cups heavy cream (extra cold, can place in the freezer for 10 to 15 minutes); ¼ to ⅓ cup powdered sugar (depending on how sweet you want your whipped cream); 1 teaspoon vanilla extract

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There’s something magical about a warm summer day when the sun is shining, and the scent of fresh strawberries fills the air. For me, nothing captures that essence quite like Strawberry Shortcake. It’s a dessert that brings back memories of family gatherings in the backyard, where laughter mingled with the sweet aroma of baked goods. I remember the excitement of helping my grandma in the kitchen, watching her carefully mix together the ingredients to create tender, flaky biscuits, and then layering them with glistening strawberries and fluffy whipped cream. Every bite is a delightful combination of textures and flavors, making it an irresistible treat for all ages. The Strawberry Shortcake is more than just a dessert; it’s a slice of nostalgia served on a plate, perfect for picnics, barbecues, and those sun-soaked afternoons spent in good company. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this recipe is sure to make your taste buds dance.

Recipe Snapshot

Total Time:
15 mins

Prep Time:
5 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
5g g

Diet:
Gluten-Free, Low FODMAP

Fat:
15g g

Tools Used:
Oven, Grater, Mixing Bowl, Baking Sheet, Chef’s Knife, Wooden Spoon, Whisk

What Sets This Strawberry Shortcake Apart

Unforgettable Flavor

The flavor of fresh strawberries is simply unparalleled. They bring a natural sweetness and a burst of juiciness that complements the buttery biscuits perfectly. When combined with freshly whipped cream, it creates a delightful harmony that’s hard to resist.

Easy to Make

One of my favorite things about Strawberry Shortcake is how easy it is to prepare. You don’t need to be a master baker to create this delightful dessert. With simple ingredients and straightforward steps, you can whip it up in no time and impress your friends and family.

Versatility

This dessert can be adapted to suit different tastes and occasions. You can swap out the biscuits for sponge cake or even a gluten-free alternative. The strawberries can be mixed with other fruits, making it a versatile option for various gatherings.

Perfect for Any Season

While Strawberry Shortcake shines in the summer when strawberries are at their peak, it can also be enjoyed year-round. You can use frozen strawberries in the colder months without losing the essence of this beloved dessert, making it a staple for any season.

Great for Gatherings

This dessert is ideal for serving a crowd. It’s not only visually appealing but also offers a fun, interactive way to enjoy dessert. Guests can help themselves to layers of biscuits, strawberries, and whipped cream, creating their own delicious masterpiece!

Family Tradition

For many, including myself, Strawberry Shortcake represents cherished family traditions. It’s a dessert that brings people together, fosters connections, and evokes fond memories that are passed down through generations.

What’s In This Strawberry Shortcake

The ingredients for Strawberry Shortcake are simple yet essential for achieving that perfect balance of textures and flavors. Each component plays a crucial role in creating this delightful dessert. The key players include the fresh strawberries, which provide that burst of sweetness, and the tender biscuits that serve as the perfect base. Together, they create a dessert that is not only visually appealing but also a treat for the taste buds.

2 ¾ cups all-purpose flour: This is the backbone of the biscuits, providing structure and a tender crumb that melts in your mouth.
¼ cup granulated sugar: Adds sweetness to the biscuits, helping to enhance the overall flavor of the Strawberry Shortcake.
½ teaspoon salt: A crucial ingredient that enhances the sweetness and balances the flavors.
4 teaspoons baking powder: This helps the biscuits rise, giving them that light and fluffy texture we all love.
½ teaspoon cream of tartar: Optional, but it adds stability and helps the biscuits rise even more.
¾ cup unsalted butter: Cold and cut into cubes, it creates a flaky texture in the biscuits.
1 cup whole milk: Keeps the dough moist and adds richness to the biscuits.
2 tablespoons heavy cream: Adds richness and helps to create a beautifully golden crust on the biscuits.
2 tablespoons coarse sugar: Sprinkled on top before baking to give the biscuits a crunchy texture and added sweetness.
2 pounds strawberries: Fresh and ripe, they are the star of the show, providing a juicy and sweet topping.
¼ to ⅓ cup granulated sugar: Used to macerate the strawberries, releasing their juices and creating a syrupy topping.
1 ½ cups heavy cream: Whipped to perfection, this adds a creamy layer to the Strawberry Shortcake.
¼ to ⅓ cup powdered sugar: Sweetens the whipped cream, making it just right for this dessert.
1 teaspoon vanilla extract: A hint of vanilla enhances the flavor of the cream and adds a warm aroma.

The Method for Strawberry Shortcake

Making the Strawberry Shortcake is a delightful process. From mixing the ingredients to baking the biscuits, each step is filled with anticipation as you envision the deliciousness awaiting you. Let’s dive into the detailed steps to create this perfect dessert.

Preheat your oven to 450°F. This high temperature ensures the biscuits will rise quickly and develop a golden crust, which is essential for a good Strawberry Shortcake.
In a large bowl, whisk together 2 ¾ cups of all-purpose flour, ¼ cup of granulated sugar, ½ teaspoon of salt, 4 teaspoons of baking powder, and if you choose to use it, ½ teaspoon of cream of tartar. This dry mixture forms the base of your biscuits, and ensuring it’s well combined helps to distribute the leavening agents evenly.
Next, use a pastry cutter to incorporate ¾ cup of cold unsalted butter into the flour mixture. The goal is to create small, pea-sized pieces of butter scattered throughout the flour. This step is crucial as it creates the flaky texture in your biscuits.
Pour in 1 cup of whole milk (or buttermilk for a tangy twist) and mix gently. Be careful not to overwork the dough; you want it to be sticky but still capable of holding shape. Visible pieces of butter are okay, as they’ll melt into the dough, adding moisture and flavor.
Turn the sticky dough onto a generously floured surface. Sprinkle some flour on top to prevent sticking, then pat the dough into a rectangle about one inch thick. This gentle handling is key to keeping the biscuits soft and tender.
Fold the dough in half, patting it out again gently. Repeat this folding and patting process a few more times to create layers, but don’t overdo it, as it can toughen the biscuits.
Pat the dough out to a thickness of ¾ to 1 inch and cut it into rounds using a biscuit cutter or a glass. Alternatively, you can cut the dough into squares or rectangles if that’s your preference. You should end up with about nine biscuits, depending on your cutter size.
Arrange the cut biscuits on a lightly greased or parchment-lined baking sheet. Brush the tops with 2 tablespoons of heavy cream and sprinkle with coarse sugar.
Bake the biscuits for about 10 to 15 minutes, or until they are golden brown on top. You’ll know they’re done when they have risen beautifully and are slightly firm to the touch. Allow them to cool while preparing the strawberry topping.
While the biscuits cool, prepare the strawberries. In a large bowl, place 2 pounds of sliced strawberries and sprinkle with ¼ to ⅓ cup of granulated sugar. Gently stir to combine, ensuring all pieces are coated. This process will allow the strawberries to release their natural juices and create a syrup.
Let the strawberries sit for about 20 to 30 minutes. You’ll notice the sugar dissolving, and a lovely syrup forming in the bottom of the bowl—this is a sign they’re ready!
For the whipped cream, chill a mixing bowl and whisk attachment in the freezer for about 5 to 10 minutes. Once chilled, pour in 1 ½ cups of heavy whipping cream and beat on medium to medium-high speed until it begins to thicken and bubble.
Add ¼ to ⅓ cup powdered sugar and 1 teaspoon vanilla extract. Continue beating until soft peaks form, but be careful not to overbeat, as you want a fluffy texture.
To assemble, use a serrated knife to split each biscuit in half. Place a generous scoop of the macerated strawberries on the bottom half, about ¼ cup. Top it with a dollop of whipped cream and add a few more strawberries before placing the top half of the biscuit back on.
For an extra touch, add another dollop of whipped cream and a few strawberries on top, drizzling with the syrup that formed from the macerated strawberries. Enjoy immediately for the best experience!

Things Worth Knowing

Baking temperature matters: Preheating the oven to 450°F is essential for achieving the right rise and texture in your biscuits.
Don’t overmix: Mixing the dough too much can lead to tough biscuits. Mix just until combined for tenderness.
Butter temperature: Ensure your butter is very cold, as this will help you achieve that flakiness.
Adjusting sweetness: You can adjust the amount of sugar in the strawberries to your taste, depending on how sweet or tart they are.

Change It Up

There are many ways to enjoy and customize your Strawberry Shortcake. Here are some tips to help you make this recipe your own.

Storage: Store leftover Strawberry Shortcake in an airtight container in the refrigerator for up to two days. It’s best enjoyed fresh, but you can still savor it the next day.
Freezing: If you want to freeze the biscuits, wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to three months. Thaw and reheat in the oven before serving.
Pairing: Consider making this dessert with other berries like blueberries or raspberries for a mixed berry shortcake.
Variations: Try using a different type of cream, like coconut cream, for a dairy-free version.
Make it a cake: Instead of biscuits, use layers of cake and create a beautiful Strawberry Shortcake layer cake for special occasions.
Chocolate drizzle: For a decadent twist, drizzle melted chocolate over the whipped cream before serving.

Perfect Matches for Strawberry Shortcake

When serving Strawberry Shortcake, consider pairing it with delightful accompaniments and serving ideas that enhance the experience. Here are some suggestions:

Ice Cream: Vanilla or strawberry ice cream adds a creamy contrast that complements the biscuit and fruit.
Fresh Mint: Sprinkle some fresh mint leaves on top for a refreshing touch that brightens the dish.
Brunch Delight: Perfect for brunch gatherings, serve alongside pancakes or waffles for a sweet and satisfying meal.
Summer BBQs: This dessert is a showstopper at summer barbecues, alongside grilled meats and fresh salads.
Picnic Treat: Pack Strawberry Shortcake for picnics. It’s light and refreshing, ideal for enjoying outdoors.
Seasonal Variations: Experiment with seasonal fruits to keep the dessert exciting all year round.

FAQ

The Strawberry Shortcake is special because it combines fresh, juicy strawberries with flaky, tender biscuits and light, fluffy whipped cream. This perfect trio creates a dessert that is both comforting and celebratory, making it ideal for summer gatherings and special occasions. The flavors and textures complement each other beautifully, creating a delightful experience in every bite.

While the individual components of Strawberry Shortcake can be prepared in advance, it’s best to assemble the dessert just before serving to maintain the biscuits’ texture. You can bake the biscuits and store them in an airtight container for up to two days. The strawberries can be macerated ahead of time, and the whipped cream can be made and stored separately in the fridge, but the final assembly is best done right before enjoying to ensure the best quality.

Yes! Strawberry Shortcake is quite versatile. You can use various types of cakes instead of biscuits, such as sponge cake or angel food cake. Additionally, experimenting with different types of berries can create a delightful mixed berry shortcake. For those looking for a gluten-free option, almond flour or gluten-free baking mixes can be used to create the biscuits.

To store leftover Strawberry Shortcake, keep the biscuits and strawberry mixture separate. Wrap the biscuits in plastic wrap and place them in an airtight container. The strawberries can be stored in the refrigerator in a covered container. Whipped cream should also be kept in the fridge in a separate container. This way, you can enjoy the dessert fresh for up to two days without the biscuits becoming soggy.

Conclusion

The Strawberry Shortcake is a dessert that beautifully captures the essence of summer with its vibrant flavors and delightful textures. It’s a classic recipe that’s not only easy to make but also perfect for sharing with loved ones. I encourage you to gather your ingredients and give this recipe a try; your taste buds will thank you!