Strawberry Shortcake is such a classic dessert! This recipe takes it to another level with a super tender and flaky biscuit as the base for the fresh strawberries and homemade whipped cream. It’s such a light and refreshing treat!
Best Strawberry Shortcake
I don’t think there is more of a classic warm weather dessert than Strawberry Shortcake. It’s sort of this light, not overly sweet treat that has great texture and flavor.
Some might argue that this isn’t a true recipe because it’s not actually made with shortcake. And you’d be right! There is something about using a light and flaky biscuit that just elevates this classic recipe, though.
It gives each bite a bit more texture from the crispy edges to the tender layers of the center. The whipped cream is super soft and fluffy and the strawberries have a chunky sweet texture of their own. All three elements of this just melds together!
I use this same biscuit recipe when it comes to my Blueberry Shortcakes recipe. That’s what is wonderful about this. You can truly use any fresh berries or fruit that you like. This would be incredible with fresh peaches!
You most certainly can serve this with just sliced strawberries, but here is what I really like to do with mine.
- Slice only half of the strawberries. I like to cut mine into about 4 slices each.
- With the remaining strawberries, I like to mash or puree them to make a kind of sauce for the dessert.
- Stirring in a little sugar helps draw out the juices from the berries and adds a bit more sweetness.
- Stir in the sliced strawberries and let it chill in the fridge for 1-4 hours before serving. It can be made the day before as well.
How To Make Strawberry Shortcakes
The assembling process is super easy as long as you’ve got everything prepared ahead of time.
- Split a biscuit in half and place both halves on a small plate.
- Spoon strawberries over the top of the bottom half and top with a large helping of whipped cream.
- Top with the top half of the biscuit and gently press down.
- Serve.
Be sure to give these other strawberry desserts a try!
- Brownie Strawberry Trifle
- Strawberry Cream Soda
- Chocolate Dipped Strawberries
- Strawberry Lemonade Fruit Dip
- Life In The Lofthouse ‘s Strawberry Chocolate Pound Cake Trifle
Strawberry Shortcake Recipe
Strawberry Shortcake
Ingredients
FOR BISCUITS
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Kosher Salt
- 3/4 Cup Cold Butter Cut Into Small Slices
- 1 Large Egg
- 3/4 Cup Milk
- 1 Cup Heavy Cream Divided
- 1/4 Cup Granulated Sugar
FOR STRAWBERRIES
- 12 oz Fresh Strawberries Washed and Hulled
- 1/4 Cup Granulated Sugar
FOR WHIPPED CREAM
- 2 Cups Heavy Whipping Cream
- 1/2 Cup Granulated Sugar
- 1 1/2 tsp Pure Vanilla Extract
Instructions
FOR BISCUITS
- Preheat oven to 425 degrees.
- In a large bowl sift or whisk together all dry ingredients.
- Add in butter and mix in with your fingers or a pastry cutter until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream and egg.
- Slowly mix in liquids to the dry ingredients.
- Mix briefly to combine. Do not over mix. Mixture will be slightly wet.
- Turn out mixture onto a lightly flour surface and knead until dough has just come together.
- Using your hand or a floured rolling pin press dough out into a 4×8 rectangle.
- Using the long ends of the rectangle, fold the dough into thirds.
- Turn the dough 90 degrees and roll out into another 4×8 rectangle.
- Repeat folding it into thirds.
- Gently roll out until it’s an 1″ thick.
- Using a 3″ round cookie cutter, cut out circles from dough. You may need to flour your cutter and never twist Just press down to cut.
- Lightly spray a baking sheet with cooking oil and place biscuits about 1 inch apart.
- Using a pastry brush, lightly brush the tops of the biscuits with the remaining heavy cream.
- Sprinkle the tops of each biscuits with the granulated sugar.
- Bake for 15-18 minutes or until edges are golden brown and the middle is cooked through.
- Biscuits should puff up almost double their original size.
- Let them cool completely before topping with strawberries and whipped cream.
- Once biscuits are cooled they can be stored in an airtight container for 3 days.
FOR STRAWBERRIES
- Slice half of the strawberries into 4 vertical slices and set aside.
- In a medium bowl mash the remaining strawberries until pureed and stir together with sugar.
- Stir in sliced strawberries and cover with plastic wrap or a lid.
- Chill for 1-4 hours in the refrigerator.
FOR WHIPPED CREAM
- In a large stand mixer with the whisk attachment, whip together whipping cream, sugar and vanilla on high speed.
- Beat for 2-5 minutes until cream has doubled in size and is creating large peaks.
ASSEMBLY
- Split a biscuit in half and place both halves on a small plate.
- Spoon strawberries over the top of the bottom half and top with a large helping of whipped cream.
- Top with the top half of the biscuit and gently press down.
- Serve.
