Name: Classic Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Classic Strawberry Shortcake Recipe a timeless dessert featuring light, buttery biscuits topped with sweetened fresh strawberries and whipped cream for the ultimate indulgence.

Ingredients

For the shortcakes:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup unsalted butter, cold and cubed

⅔ cup heavy cream, plus more for brushing

1 teaspoon vanilla extract

For the strawberries:

4 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

For the whipped cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.

I add the cold, cubed butter to the dry ingredients and use a pastry cutter or my fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Next, I stir in the heavy cream and vanilla extract until just combined, being careful not to overmix.

I turn the dough out onto a lightly floured surface and gently knead it a few times. Then, I pat it into a 1-inch thick rectangle and use a round biscuit cutter to cut out 8 shortcakes.

I place the shortcakes onto the prepared baking sheet and brush the tops with a little extra heavy cream. Bake for 12-15 minutes, or until the tops are golden brown.

While the shortcakes bake, I prepare the strawberries by tossing the sliced strawberries with sugar and letting them sit for about 15 minutes to release their juices.

For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

Once the shortcakes have cooled slightly, I slice them in half and layer them with the sweetened strawberries and a generous dollop of whipped cream.

I serve immediately, garnished with extra strawberries and cream if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Servings: 8 servings

Variations

For a citrus twist, I like to add a bit of lemon zest to the whipped cream or sprinkle it on the strawberries for added freshness.

If I want a more decadent dessert, I sometimes swap the heavy cream in the shortcakes for buttermilk for an extra tender crumb.

You can also experiment with other berries like raspberries or blueberries, or even a mix of berries, for a colorful variation.

Storage/Reheating

The shortcakes are best served fresh, but if I have leftovers, I store the individual components separately:

For the shortcakes: I store them in an airtight container at room temperature for up to 2 days.

For the strawberries: I refrigerate them in a sealed container for up to 2 days.

For the whipped cream: I keep it in the fridge for up to 24 hours. Just re-whip it before serving if needed.

If I want to reheat the shortcakes, I place them in a preheated 350°F (175°C) oven for about 5 minutes to warm them up before serving.

FAQs

Can I make the shortcakes ahead of time?

Yes, I can make the shortcakes ahead of time! I prepare them and store them in an airtight container at room temperature for up to 2 days.

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal, I can use frozen strawberries in a pinch. Just make sure to thaw them and drain any excess liquid before using them in the recipe.

Can I make this recipe gluten-free?

Yes, I can swap the all-purpose flour for a gluten-free flour blend, though the texture of the shortcakes might vary slightly.

How can I make the whipped cream sweeter?

If I like my whipped cream a bit sweeter, I simply add more powdered sugar to taste. A little vanilla bean paste or almond extract can also add a unique flavor!

Can I use a different type of cream for the whipped cream?

While heavy whipping cream gives the best texture for whipped cream, I can substitute it with a non-dairy alternative like coconut cream if needed.

Conclusion

This classic strawberry shortcake recipe is a perfect treat for any occasion. With its soft, buttery biscuits, juicy strawberries, and fluffy whipped cream, it's the ultimate indulgence. Whether I'm serving it at a family gathering or enjoying it on a quiet afternoon, this dessert never disappoints. It’s easy to make, full of flavor, and simply delicious!

Recipe:

Classic Strawberry Shortcake Recipe

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Author: Cheryl
Total Time: 35 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A timeless dessert featuring light, buttery biscuits topped with sweetened fresh strawberries and whipped cream for the ultimate indulgence.

Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the heavy cream and vanilla extract until just combined, being careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times. Then, pat it into a 1-inch thick rectangle and use a round biscuit cutter to cut out 8 shortcakes.
Place the shortcakes onto the prepared baking sheet and brush the tops with a little extra heavy cream. Bake for 12-15 minutes, or until the tops are golden brown.
While the shortcakes bake, prepare the strawberries by tossing the sliced strawberries with sugar and letting them sit for about 15 minutes to release their juices.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Once the shortcakes have cooled slightly, slice them in half and layer them with the sweetened strawberries and a generous dollop of whipped cream.
Serve immediately, garnished with extra strawberries and cream if desired.

Notes

The shortcakes are best served fresh, but if leftovers exist, store the components separately: shortcakes in an airtight container at room temperature for up to 2 days, strawberries in the fridge for up to 2 days, and whipped cream in the fridge for up to 24 hours.

If you need to reheat the shortcakes, place them in a preheated 350°F (175°C) oven for about 5 minutes to warm them up before serving.

For a citrus twist, add a bit of lemon zest to the whipped cream or sprinkle it on the strawberries for added freshness.

If you want a more decadent dessert, swap the heavy cream in the shortcakes for buttermilk for an extra tender crumb.

Frozen strawberries can be used, but make sure to thaw and drain them before using.

If desired, a non-dairy alternative like coconut cream can replace the heavy whipping cream in the whipped cream.