What is strawberry shortcake?

Strawberry shortcake is a traditional American dessert made with tender biscuit-style shortcakes layered with sweet strawberries and whipped cream. It is often served as a simple summer dessert. The strawberries are usually macerated with sugar so they release their juices, creating a light, juicy filling that soaks into the biscuits.

What is the difference between strawberry shortcake and strawberry shortcake cake?

Classic strawberry shortcake is made with buttery biscuits layered with strawberries and whipped cream. Strawberry shortcake cake, on the other hand, uses soft cake layers instead of biscuits and is assembled more like a traditional layer cake.

Can I make strawberry shortcake ahead of time?

It’s best to prepare the components ahead of time and assemble the shortcakes just before serving. This keeps the biscuits light and prevents them from becoming soggy.

What kind of biscuits are used for strawberry shortcake?

Classic strawberry shortcake uses slightly sweet biscuit-style shortcakes made with butter, flour, and cream or buttermilk. These biscuits are tender and flaky and soak up the strawberry juices beautifully.

Do I have to macerate the strawberries?

Macerating the strawberries with sugar helps them release their juices and creates a naturally sweet syrup that soaks into the biscuits, giving the dessert its signature flavor and texture.

Classic Strawberry Shortcake Recipe- Homemade Biscuit Shortcake

Name: Classic Strawberry Shortcake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ lb. (675 g) fresh strawberries – hulled and sliced; 1/3 cup (66 g) granulated sugar; 1 ½ cup (360 ml) heavy whipping cream; 1/3 cup (40 g) powdered sugar; 1 teaspoon vanilla extract; 3 cups (375 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup (170 g) unsalted butter – cold and cubed; 1 cup (240 ml) buttermilk – cold; 1 teaspoon vanilla extract; 2 tablespoons buttermilk or heavy cream for brushing on top; granulated sugar for sprinkling on top

Description

Strawberry shortcake recipe with tender homemade biscuits, sweet macerated strawberries and freshly whipped cream. An easy summer dessert made from scratch.

Ingredients

For the Macerated Strawberries:

1 1/2 lb. (675 g) fresh strawberries - hulled and sliced
1/3 cup (66 g) granulated sugar

For Homemade Whipped Cream:

1 1/2 cup (360 ml) heavy whipping cream
1/3 cup (40 g) powdered sugar
1 teaspoon vanilla extract

For the Biscuits:

3 cups (375 g) all-purpose flour
1/4 cup (50 g) granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (170 g) unsalted butter - cold and cubed
1 cup (240 ml) buttermilk - cold
1 teaspoon vanilla extract
2 tablespoons buttermilk or heavy cream for brushing on top
granulated sugar for sprinkling on top

Instructions

For the Macerated Strawberries:

Place sliced strawberries in a large bowl, then sprinkle with sugar, stir, cover, and refrigerate while you make the biscuits (or up to a day).

For the Biscuits:

Preheat the oven to 410°F (210°C). Line a large baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
In a measuring cup, whisk together buttermilk and vanilla and set aside.
Add the butter to the dry mixture and cut it with a pastry cutter ( or pulse in a food processor) until coarse crumbs form.
Pour the buttermilk mixture into the flour mixture. Using a fork or spatula, fold together until a shaggy dough starts to form. Do not overwork the dough.
Dump the dough out onto a well-floured surface. With generously floured hands, bring the dough together. (Have flour next to you and often flour your hands and work surface) Gently work the dough just until it holds together, then with your well-floured palms, flatten the dough into a 3/4 inch thick rectangle. Fold in half, then turn the dough horizontally. Flatten into a 3/4 inch thick rectangle, again. Repeat the folding. Gently flatten into a ¾ ( or1 inch) thick rectangle. If you want a taller biscuit, press it only to 1 inch tickness. ( This recipe makes 8-9 tall biscuits or 10-11 thinner) Use a floured 2.75-inch ( 7 cm) round cutter to cut out shortcakes. (Pro tip: Press straight down with the cutter, do not twist! If you twist the cutter, you will seal the edge and prevent the biscuit from rising well.) Reroll the scraps to cut more shortcakes.
Place the biscuits on the baking sheet about 1/2 inch apart. Brush the tops with the buttermilk or heavy cream and sprinkle with sugar, if desired.
Bake for 18-20 minutes or until the tops are golden brown. Cool completely.

For the Whipped Cream:

In a large mixing bowl, beat the cream, sugar, and vanilla on medium-high speed until soft-medium peaks form.

How to Assemble the Strawberry Shortcake:

Slice the biscuits in half and layer with strawberries. Do not drain the liquid from the strawberries. Dollop with whipped cream and top with the other biscuit half. Finish with another dollop of whipped cream and more strawberries. Serve immediately.

Notes

Strawberry shortcake is best enjoyed freshly assembled. For the best texture, store the components separately and assemble the dessert just before serving so the biscuits stay light and tender.

The biscuits can be baked up to 2–3 days in advance and stored in an airtight container at room temperature, or frozen for up to 3 months. The macerated strawberries can be prepared up to 1 day ahead and kept covered in the refrigerator. Homemade whipped cream can also be made a day in advance and stored in the refrigerator; if needed, whisk it briefly before serving to refresh the texture.

If the shortcakes are already assembled, cover them loosely and refrigerate for a few hours, though the biscuits will gradually soften as they absorb the strawberry juices.

For parties or summer gatherings, strawberry shortcake can also be served buffet-style. Arrange the biscuits, macerated strawberries, and whipped cream in separate bowls and let everyone assemble their own shortcake. This works especially well for picnics, barbecues, or 4th of July celebrations.

Nutrition

Serving Size: 1
Calories: 395
Fat: 24
Carbohydrates: 42
Protein: 5