Classic Homemade Strawberry Shortcake Recipe – Fresh,

Strawberry Shortcake – Few desserts capture the taste of summer quite like a classic Strawberry Shortcake. With its tender, buttery biscuits, sweet juicy strawberries, and clouds of freshly whipped cream, this dessert is a perfect blend of textures and flavors. Loved for generations, strawberry shortcake feels both nostalgic and refreshing—a dessert that can elevate everyday moments and shine brightly at celebrations.

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Recipe Overview

• Cuisine: American

• Course: Dessert

• Servings: 8

• Calories per serving: Approx. 410

• Prep Time: 20 minutes

• Active Time: 20 minutes

• Resting Time: 30 minutes (fruit + cooling)

• Total Time: 1 hour 10 minutes

• Keyword Included Once: Strawberry Shortcake

Equipment Needed

• Mixing bowls (medium and large)

• Whisk or electric mixer

• Baking sheet

• Pastry cutter or two forks

• Measuring cups and spoons

• Rolling pin (optional)

• Parchment paper

• Cooling rack

• Knife for slicing strawberries

Ingredients

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced

• ⅓ cup granulated sugar

• 1 teaspoon lemon juice (optional for brightness)

For the Shortcake Biscuits:

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• ⅔ cup heavy cream

• 1 large egg

• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 ½ cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries

In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently and let the mixture sit for at least 20–30 minutes. This process, called maceration, draws out the berries’ natural juices, creating a sweet syrup that soaks beautifully into the biscuits.

2. Make the Shortcake Biscuits

Step A: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Salt

This ensures even distribution of leavening for perfectly fluffy biscuits.

Step B: Cut in the Butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs. Small butter pieces ensure flaky layers.

Step C: Add Wet Ingredients

In a separate small bowl, whisk together:

• Heavy cream

• Egg

• Vanilla extract

Pour this mixture into the flour mixture and stir with a spatula until just combined. Avoid overmixing, which can toughen the biscuits.

Step D: Shape and Cut

Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch-thick circle or rectangle.

Cut out biscuits using a round cutter or simply cut squares with a knife.

Step E: Bake

Place biscuits on a parchment-lined baking sheet. Brush tops with a little heavy cream and sprinkle coarse sugar for extra crunch.

Bake at 425°F (220°C) for 12–15 minutes, or until golden brown.

Transfer to a cooling rack and let them cool for 10 minutes.

3. Prepare the Whipped Cream

In a chilled bowl, whip the heavy cream using a hand mixer until soft peaks form. Add powdered sugar and vanilla, and continue whipping until medium peaks form—soft but stable.

Avoid overwhipping, which can turn the cream grainy.

Nutrition (Per Serving)

Tips for the Best Strawberry Shortcake

• Use ripe, sweet strawberries. The flavor depends heavily on the fruit quality.

• Don’t skip maceration. It creates the syrup that makes shortcake iconic.

• Use cold butter and cold cream for flaky biscuits.

• Mix biscuit dough gently to keep them soft.

• Serve immediately after assembly for the best texture.

• Chill the cream and bowl before whipping for stable peaks.

Conclusion

Strawberry shortcake is more than just a dessert—it’s a celebration of fresh fruit, airy biscuits, and soft whipped cream that come together in pure harmony. Simple yet elegant, it’s the kind of treat that brightens any occasion, from afternoon tea to festive gatherings.