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Fresh and Easy Classic Strawberry Shortcake Recipe

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Tender, buttery biscuits topped with macerated strawberries and lightly sweetened whipped cream. This classic strawberry shortcake is quick, easy, and perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 3 tablespoons (36g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • ½ teaspoon (3g) salt
  • 6 tablespoons (85g) unsalted butter, very cold and cut into small cubes
  • ¾ cup (180ml) heavy cream, cold
  • 1 teaspoon (5ml) vanilla extract
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 3 to 4 tablespoons (36-48g) granulated sugar (for strawberries)
  • 1 teaspoon (5ml) lemon juice
  • 1½ cups (360ml) heavy cream, very cold (for whipped cream)
  • 2 tablespoons (15g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract (for whipped cream)

Instructions

  1. In a medium bowl, combine sliced strawberries, 3 tablespoons sugar, and lemon juice. Stir gently and let sit at room temperature for at least 30 minutes, stirring once halfway through. Taste and add more sugar if needed.
  2. Preheat oven to 425°F (220°C). Position a rack in the center. Line a baking sheet with parchment paper or leave ungreased.
  3. In a large mixing bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Make a well in the center and pour in cold heavy cream and vanilla extract. Stir with a fork just until dough comes together. It should look shaggy and dry in spots. If too dry, add a tablespoon more cream; if too sticky, add a tablespoon more flour.
  5. Turn dough out onto a lightly floured surface. Gently bring together, pat into a ½-inch thick rectangle. Fold in half, then pat down again to ½ inch. Repeat folding 3 to 4 times. After final fold, pat dough to ¾ inch thickness.
  6. Using a 2-inch biscuit cutter dipped in flour, cut straight down without twisting. Place biscuits on prepared baking sheet, spacing 2 inches apart. Gather scraps, press together, and cut more biscuits. You should get 6 to 8 biscuits.
  7. Bake for 12 to 15 minutes, until golden brown on top and slightly darker on edges. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  8. While biscuits cool, pour cold heavy cream into a chilled bowl. Add powdered sugar and vanilla extract. Whisk by hand or use a hand mixer on medium speed until soft peaks form (3 to 5 minutes by hand, 2 minutes with mixer).
  9. Split each warm biscuit in half horizontally. Place bottom half on a plate. Spoon macerated strawberries and their juices over the bottom. Add a dollop of whipped cream. Place top half of biscuit on cream, then add another spoonful of strawberries and another dollop of cream. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not overmix the dough; shaggy dough is good. Use a sharp biscuit cutter and press straight down without twisting. Let strawberries macerate for at least 30 minutes. Whip cream by hand for better control. Serve immediately for best texture contrast.

Nutrition

Keywords: strawberry shortcake, classic shortcake, easy dessert, summer dessert, biscuit shortcake, fresh strawberries, whipped cream

Find it online: https://grubella.com/fresh-and-easy-classic-strawberry-shortcake-recipe/