Print

Strawberry Shortcake

The BEST strawberry shortcake recipe with homemade biscuits, fresh strawberries, and sweetened whipped cream. The perfect dessert for spring and summer!
Course Dessert
Cuisine American
Keywords strawberry shortcake
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8
Calories 676 kcal

Ingredients

For the strawberries:

  • 1 1/2 pounds strawberries stemmed and sliced or quartered
  • 1/3 cup granulated sugar

For the shortcakes:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 cup cold unsalted butter cut into small pieces
  • 1 1/3 cups cold heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream for brushing on shortcakes
  • Turbinado sugar for sprinkling on shortcakes

For the whipped cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1.  Slice or quarter the strawberries and place them into a large bowl. Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, and baking powder. Mix in the salt. Add the small pieces of cold butter and use a pastry blender, fork, or your clean hands to cut the butter into the dry ingredients. Mix until you have pieces that are the size of peas.
  4. In a small bowl, stir together the cold heavy cream and vanilla extract. Pour the mixture over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and lightly knead the dough together to incorporate all of the crumbly dough pieces.  Do not overmix.
  5. Press the dough into a circle, about 1-inch thick and cut into rounds, using a biscuit cutter. Place the biscuits on the prepared baking sheet, about 2 inches apart. Place the pan in the refrigerator and chill the biscuits for 20 minutes before baking.
  6. Use a pastry brush to brush the chilled biscuit tops with heavy cream. Sprinkle tops generously with turbinado sugar.
  7. Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely.
  8. While the biscuits are cooling, make the whipped cream. In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla, and pinch of salt together until the cream reaches stiff peaks.
  9. To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Add more strawberries and whipped cream on top, if desired. You can also break up the biscuits and top them with strawberries and whipped cream or leave them whole and add strawberries and whipped cream on top.
  10. Make Ahead-if you want to make the shortcake biscuits ahead of time, you can! Place unbaked biscuits on a lined baking sheet and freeze. When frozen, transfer the biscuits to a freezer bag and freeze for up to one month. When ready to bake, preheat oven to 425 degrees and bake for 23-26 minutes. You can also freeze baked shortcakes in a freezer bag for up to one month. Defrost before serving. You can warm them up in the oven, if desired.
Nutrition Facts
Strawberry Shortcake
Amount Per Serving
Calories 676 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g135%
Cholesterol 145mg48%
Sodium 475mg20%
Potassium 540mg15%
Carbohydrates 63g21%
Fiber 3g12%
Sugar 21g23%
Protein 7g14%
Vitamin A 1620IU32%
Vitamin C 50.4mg61%
Calcium 203mg20%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.