Strawberry shortcake has always been my go-to summer dessert, the one that instantly brings a smile to my face. I have such fond memories of my mom making this homemade strawberry shortcake on hot July afternoons, the sweet scent of macerated strawberries filling our kitchen. There’s something so comforting about a truly old fashioned strawberry shortcake, with its tender biscuits, juicy berries, and cloud-like whipped cream. It’s simple, yet utterly divine. Let’s get cooking!
Why You’ll Love This Strawberry Shortcake
- An incredibly delicious taste experience that balances sweet berries, tender biscuits, and creamy topping.
- This easy strawberry shortcake comes together in under an hour, perfect for weeknight treats or last-minute gatherings.
- It’s a lighter dessert option, making it a satisfying choice without feeling too heavy.
- A budget-friendly way to enjoy a classic summer dessert without breaking the bank.
- Guaranteed to be a family-favorite, pleasing both kids and adults alike.
- You’ll find this easy strawberry shortcake recipe incredibly forgiving, even for beginner bakers.
- The fresh, vibrant flavors of strawberries make it a delightful seasonal treat.
Ingredients for Homemade Strawberry Shortcake
Gathering these simple strawberry shortcake ingredients is the first step to pure summer bliss. For the biscuits, you’ll need 2 cups all-purpose flour, which provides the perfect structure. We’ll add 1/4 cup granulated sugar for a touch of sweetness and 1 tablespoon baking powder for that essential lift. Don’t forget 1/2 teaspoon salt to balance the flavors. The magic happens with 1/2 cup unsalted butter, cold and cubed; this is key for flaky biscuits. You’ll also need 2/3 cup whole milk and 1 teaspoon vanilla extract to bring it all together. For the luscious strawberry filling, grab 1 pound fresh strawberries, hulled and sliced, and toss them with 3 tablespoons granulated sugar to help them release their sweet juices. Finally, for the creamy topping, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until it forms soft peaks.
How to Make Strawberry Shortcake with Biscuits
- Step 1: Preheat your oven to 425°F (220°C). Make sure a baking sheet is lined with parchment paper so nothing sticks. This quick preheating is part of what makes this an easy strawberry shortcake to whip up.
- Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in the 1/2 cup cold, cubed unsalted butter using a pastry blender or your fingertips. You want the mixture to resemble coarse crumbs, with some pea-sized pieces of butter still visible – this is crucial for flaky biscuits!
- Step 3: Now, gently stir in the 2/3 cup whole milk and 1 teaspoon vanilla extract until everything is just combined. Be careful not to overmix the dough; a slightly shaggy dough is perfect. Drop 6 equal mounds of this delicious biscuit dough onto your prepared baking sheet. They should look rustic and inviting, a sign of a truly homemade strawberry shortcake.
- Step 4: Bake these beauties for 15-18 minutes, or until they’re beautifully golden brown and puffed up. The aroma filling your kitchen will tell you they’re ready! Let the shortcakes cool on a wire rack for a few minutes before handling.
- Step 5: While the biscuits are cooling, prepare your strawberries. Toss the 1 pound fresh strawberries, hulled and sliced with the 3 tablespoons granulated sugar. Let them sit for at least 15 minutes to macerate. You’ll see them start to release their sweet, syrupy juices – it smells amazing!
- Step 6: Whip the 1 cup heavy whipping cream with the 2 tablespoons powdered sugar until soft peaks form. You want it fluffy and cloud-like, perfect for topping. To assemble, split the cooled shortcakes horizontally. Layer the bottom half generously with the sweetened strawberries and their juice. Spoon on a dollop of whipped cream, then crown it with the top half of the shortcake. This is how you master how to make strawberry shortcake that wows everyone.
Pro Tips for the Best Strawberry Shortcake
Want to elevate your dessert game? These simple tricks turned my good strawberry shortcake into the best I’ve ever made.
- Always use cold butter for your biscuits; it creates those essential flaky layers.
- Don’t overwork the biscuit dough. A slightly shaggy dough is your friend for tenderness.
- Macerate your strawberries for at least 30 minutes. This allows them to release their juices, creating a lovely syrup.
- For the fluffiest whipped cream, chill your bowl and whisk attachment in the freezer for 10 minutes beforehand.
What’s the secret to perfect strawberry shortcake?
The secret to a truly perfect classic strawberry shortcake lies in the texture of the biscuit – it should be tender and slightly crumbly, not tough. Using cold butter and not overmixing the dough are key steps for achieving this delightful texture. For more baking tips, check out these baking tips.
Can I make strawberry shortcake ahead of time?
You can prepare the components ahead, but assembly is best done just before serving. Bake the biscuits and macerate the strawberries up to a day in advance. Store biscuits in an airtight container at room temperature and the strawberries in the fridge.
How do I avoid common mistakes with strawberry shortcake?
Avoid overmixing the biscuit dough, as this leads to tough shortcakes. Also, ensure your strawberries are properly macerated; this sweetens them and creates a delicious syrup that’s essential for the dessert’s flavor profile. Learn more about baking techniques.
Best Ways to Serve Strawberry Shortcake Dessert
Serving this delightful strawberry shortcake dessert is all about highlighting its fresh flavors. The classic is, of course, splitting the tender biscuits, filling them with juicy strawberries, and topping with fluffy whipped cream. For extra flair, consider some creative strawberry shortcake topping ideas! You could add a sprinkle of toasted slivered almonds for crunch, a drizzle of balsamic glaze for a surprising sweet-tart contrast, or even a dusting of powdered sugar. This dessert is so versatile, it pairs wonderfully with a simple glass of iced tea or a light sparkling wine. It’s truly a showstopper on its own!
Nutrition Facts for Strawberry Shortcake
Here’s a look at the approximate nutritional breakdown for one serving of this delightful strawberry shortcake dessert. Keep in mind these are estimates and can vary based on your specific ingredients and portion sizes. For more information on healthy eating, explore these weight loss recipes.
- Calories: 340 calories
- Fat: 17g
- Saturated Fat: 10g
- Protein: 5g
- Carbohydrates: 43g
- Fiber: 3g
- Sugar: 20g
- Sodium: 250mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Strawberry Shortcake
To keep your strawberry shortcake tasting its best, proper storage is key. Once the biscuits have completely cooled, store them in an airtight container at room temperature for up to 2 days. This keeps them from getting soggy. The macerated strawberries and whipped cream are best stored separately in airtight containers in the refrigerator for up to 3-4 days. If you want to freeze components, the baked biscuits freeze well for up to 3 months; just wrap them tightly. For a quick strawberry shortcake fix later, thaw the biscuits overnight in the fridge. Reheat biscuits briefly in a toaster oven or microwave if desired before assembling with fresh strawberries and cream. For other dessert ideas, check out this frozen banana snickers recipe.
Frequently Asked Questions About Delicious Strawberry Shortcake
What is strawberry shortcake?
At its heart, what is strawberry shortcake? It’s a classic American dessert traditionally featuring sweetened, sliced strawberries served over a tender, slightly sweet biscuit or cake, often topped with whipped cream. This delicious strawberry shortcake is a celebration of fresh, seasonal fruit and simple baked goods. Learn more about the history of desserts.
Can I use store-bought biscuits for strawberry shortcake?
While homemade biscuits are wonderful, you can certainly use good quality store-bought biscuits or even pound cake for a quick strawberry shortcake dessert. Just ensure they are slightly warmed or toasted for the best texture when assembling your strawberry shortcake dessert.
What are the best strawberries to use for shortcake?
For the most vibrant flavor and beautiful color, fresh, ripe strawberries are always best. Look for firm, bright red berries. If fresh aren’t available, thawed frozen strawberries can work, though they might be a bit softer and release more juice, which can be a good thing for a syrupy topping!
How do I get perfectly sweetened strawberries?
The key is to gently toss your sliced strawberries with granulated sugar and let them sit for at least 15-30 minutes. This process, called macerating, draws out the natural juices, creating a delicious, syrupy sauce that enhances the overall flavor of your strawberry shortcake. For more tips on fruit preparation, see these vegetable preparation tips.
Strawberry Shortcake Variations You Can Try
Sometimes, you just want to shake things up! Exploring different strawberry shortcake variations is a fantastic way to keep this beloved dessert exciting. For a lighter option, try using angel food cake instead of biscuits for a quicker, fluffier base. If you’re looking for dairy-free alternatives, almond milk and vegan butter work beautifully in the biscuits, and coconut whipped cream is a delicious topping. Another fun twist is adding a hint of lemon zest to the biscuit dough or a splash of balsamic glaze to the macerated strawberries for a more complex flavor profile. These strawberry shortcake variations ensure there’s a perfect version for everyone! You can find more dessert recipes at The Recipefy.
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Strawberry Shortcake: Amazing Homemade Summer Delight
- Total Time: 43 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic strawberry shortcake recipe featuring tender, buttery biscuits layered with juicy, sweetened strawberries and fluffy whipped cream. This easy dessert is perfect for summer gatherings.
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 whole milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined. Do not overmix. Drop 6 equal mounds of dough onto the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown. Let the shortcakes cool on a wire rack.
- Meanwhile, toss sliced strawberries with 3 tablespoons sugar and let sit for 15 minutes to release juices.
- Whip the heavy cream with powdered sugar until soft peaks form. Split the cooled shortcakes, layer with strawberries and whipped cream, then top with the other half of the shortcake. Serve immediately.
Notes
- If your dough feels too sticky, add more flour to your hands.
- Letting the strawberries sit longer (about an hour) can make the sauce even better.
- If shortcakes seem dry, add extra strawberries and cream.
- Store biscuits in an airtight tin for a day or two, keeping strawberries and cream separate in the fridge.
- Best served the day they are made.
- Prep Time: 25 mins
- Cook Time: 18 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 17g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 0mg
