Classic Strawberry Shortcake

A timeless and beloved dessert, Classic Strawberry Shortcake combines light, fluffy cake with the sweetness of fresh strawberries and a dollop of whipped cream. Perfect for any summer gathering or simply enjoying a sweet treat!

Why You’ll Love This Recipe

This Classic Strawberry Shortcake is the epitome of a comforting dessert. The light and flaky cake is topped with juicy, sweetened strawberries and whipped cream, making every bite a perfect balance of textures and flavors. It’s an easy dessert that feels indulgent, yet it’s quick enough to make on a weeknight. Plus, it’s naturally refreshing, making it ideal for warm weather!

Ingredients

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

• 2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup cold butter, cubed
• 2/3 cup milk
• Whipped cream for topping

Directions

1. Prepare the Strawberries:

In a bowl, combine the sliced strawberries with sugar. Let them sit for 10-15 minutes to release their juices. This helps to create a syrupy texture and enhances the sweetness of the berries.

2. Make the Biscuits:

Preheat your oven to 400°F (200°C). In a separate bowl, mix flour and baking powder. Add the cold cubed butter to the flour mixture. Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Combine and Form the Dough:

Add the milk to the flour mixture and stir until just combined. Be careful not to overmix to keep the biscuits light and fluffy.

4. Bake the Biscuits:

Spoon the dough onto a baking sheet, making small biscuit-sized rounds. Bake for 12-15 minutes, or until golden brown.

5. Assemble the Shortcakes:

Once the biscuits are cool enough to handle, slice them in half. Layer with the macerated strawberries and a generous amount of whipped cream.

6. Serve:

Serve immediately and enjoy the combination of warm, buttery cake, sweet strawberries, and fluffy whipped cream!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 230 kcal | Servings: 6 servings

Variations

• Vegan Version: Substitute the butter with plant-based butter and use dairy-free milk.
• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
• Add Flavors: For extra richness, you can mix a little vanilla extract into the whipped cream or even add a bit of lemon zest to the strawberries for a tangy kick.

Storage/Reheating

• Storage: Store any leftover shortcakes in an airtight container for up to 1 day. For best results, assemble just before serving to keep the biscuits from becoming soggy.
• Reheating: You can reheat the biscuits for 2-3 minutes in a warm oven before assembling for an extra freshly-baked taste.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for the bright, juicy flavor. However, if you use frozen strawberries, let them thaw and drain excess liquid before using them.

Can I make the shortcakes ahead of time?

Yes! You can make the biscuits a day ahead and store them in an airtight container. Just assemble the shortcakes when you’re ready to serve.

Can I use store-bought whipped cream?

While homemade whipped cream is always best, store-bought whipped cream is a quick and easy alternative.

Conclusion

This Classic Strawberry Shortcake recipe is a go-to dessert that’s simple to make, yet feels like a special treat. Whether you’re serving it for a casual family meal or a special occasion, it’s sure to impress. The combination of light biscuits, fresh strawberries, and creamy whipped cream is always a crowd-pleaser. Enjoy!

Print