Strawberry shortcake is my favorite summertime dessert. Tender, fluffy biscuits are topped with juicy fresh strawberries and homemade whipped cream. It’s a delightful combination of buttery, fresh, and creamy flavors that’s not too heavy for warm summer nights. I love that it’s totally unfussy to make (it takes less than an hour!) and unpretentious to serve– a little mess is part of the fun!
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I love strawberry shortcake, but I’ve always made mine with pound cake in the past. Little did I know, it can be made with angel food cake, biscuits, or even regular vanilla cake. For this recipe, I tried to go a bit more traditional by making a flaky biscuit base, and I think it turned out perfectly. The tender, flaky biscuits hold up so well to the juicy strawberries and soft whipped cream.
What’s in This Strawberry Shortcake Recipe?
- Strawberries: I highly recommend using fresh over frozen strawberries for the best flavor and texture. A pint of fresh strawberries weighs approximately ¾ of a pound, so grab 3 pints to be on the safe side!
- Sugar: Granulated sugar helps draw moisture out of the strawberries and sweetens both the biscuits and the whipped cream.
- Flour: All-purpose flour gives the biscuits structure.
- Baking Powder: Helps the biscuits rise to become light and fluffy.
- Salt: Kosher salt enhances the flavor of the biscuits.
- Butter: Cold unsalted butter is the key to flaky biscuits. It melts as the biscuits bake, releasing steam that creates layers.
- Heavy Cream: Adds moisture to the biscuits and forms the base of the whipped cream.
- Vanilla Extract: Adds warmth and vanilla flavor to both the biscuits and the whipped cream.
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Tips for Success
- Mix the strawberries and sugar together before making the shortcake so they have plenty of time to get juicy.
- Use cold butter for the flakiest shortcakes.
- Make sure your baking powder is fresh!
How to Store
I recommend keeping the biscuits, strawberries, and whipped cream in separate airtight containers for the best results. The biscuits can stay at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. The strawberries will keep for up to 4 days in the refrigerator. I recommend making a fresh batch of whipped cream for each serving, or follow my stabilized whipped cream recipe if you’d like to store it for longer.
Strawberry Shortcake Recipe
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Ingredients
For the Berries
- 2 pounds strawberries 907 grams; hulled, quartered, and divided
- ⅓ cup granulated sugar 67 grams
For the Shortcakes
- 3 cups all-purpose flour 360 grams
- ¼ cup granulated sugar 50 grams
- 2 tablespoons baking powder 8 grams
- 1 teaspoon kosher salt 3 grams
- ¾ cup unsalted butter 170 grams; cold and cut into small pieces (1½ sticks)
- 1⅓ cups heavy cream 303 grams; cold, plus more for brushing the shortcakes
- 1 teaspoon pure vanilla extract 4 grams
- Turbinado sugar optional, for sprinkling
For the Whipped Cream
- 1½ cups heavy cream 341 grams
- 3 tablespoons granulated sugar 38 grams
- ½ teaspoon pure vanilla extract 2 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Add half of the strawberries and sugar to a large bowl. Mash the strawberries into a chunky sauce. Stir in the remaining berries and set aside in the fridge as you make the shortcakes.2 pounds strawberries, ⅓ cup granulated sugar
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.3 cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon kosher salt
- Add in the butter and use a pastry cutter to cut the butter into the flour. The mixture will be crumbly and the largest pieces should be the size of peas.¾ cup unsalted butter
- In a liquid measuring cup, stir together the heavy cream and vanilla extract.1⅓ cups heavy cream, 1 teaspoon pure vanilla extract
- Pour the liquid into the dry and stir with a spoon or spatula. The dough will be very shaggy chunks of butter – this is good.
- With floured hands, form the dough into 8 balls (about 112 grams per ball). They will be lumpy and not smooth. Place them on the prepared baking sheet.
- Brush each ball with heavy cream and sprinkle on some turbinado sugar. Bake for 15-20 minutes or until they are golden. Let the biscuits cool while you make the whipped cream.Turbinado sugar
- Using a hand mixer, whip all the whipped cream ingredients until soft peaks form.1½ cups heavy cream, 3 tablespoons granulated sugar, ½ teaspoon pure vanilla extract
- To assemble, cut each shortcake in half and place the bottom half of your serving plate. Top with berries, a dollop of whipped cream, the top of the shortcake, more cream and more berries. Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If your strawberries are large, you may want to slice rather than quarter them.
Nutrition Information
How to Make Strawberry Shortcake Step by Step
Macerate the Berries: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add half of 2 pounds of strawberries and ⅓ cup of granulated sugar to a large bowl. Mash the strawberries into a chunky sauce. Stir in the remaining pound of berries and set aside in the fridge as you make the shortcakes.
Mix the Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, ¼ cup of granulated sugar, 2 tablespoons of baking powder, and 1 teaspoon of kosher salt.
Cut in the Butter: Add in ¾ cup of cold unsalted butter cut into pieces and use a pastry cutter to cut the butter into the flour. The mixture will be crumbly and the largest pieces should be the size of peas.
Stir the Wet Ingredients: In a liquid measuring cup, stir together 1⅓ cups of heavy cream and 1 teaspoon of vanilla extract.
Mix the Dough: Pour the liquid into the dry and stir with a spoon or spatula. The dough will be very shaggy chunks of butter – this is good.
Divide into Biscuits: With floured hands, form the dough into 8 balls (about 112 grams per ball). They will be lumpy and not smooth. Place them on the prepared baking sheet.
Bake the Biscuits: Brush each ball with heavy cream and sprinkle on some turbinado sugar. Bake for 15-20 minutes or until they are golden. Let the biscuits cool while you make the whipped cream.
Whip the Cream and Assemble the Shortcakes: Using a hand mixer, whip 1½ cups of heavy cream, 3 tablespoons of granulated sugar, and ½ teaspoon of pure vanilla extract until soft peaks form. To assemble, cut each shortcake in half and place the bottom half of your serving plate. Top with berries, a dollop of whipped cream, the top of the shortcake, more cream, and more berries. Serve and enjoy!
