Classic Strawberry Shortcake
These classic strawberry shortcakes are simple yet sweet dessert perfect for strawberry season. They are made with homemade biscuits, freshly whipped cream and juicy strawberries.
Shortcakes can be enjoyed all spring and summer long. If strawberries aren’t your thing, you can easily swap them out for peaches, blueberries, blackberries or raspberries. For more ways to use your delicious strawberries try Strawberry Cupcakes with White Chocolate Strawberry Buttercream, No Bake Strawberry Topped Cheesecake, or Strawberry Almond Shortbread Bars.
An All-Time Favorite Dessert
Strawberry shortcakes are always a favorite at our house. Our kids love strawberries, whipped cream and biscuits, so it’s a winning combo all around.
A few weeks ago we had a container with a handful of strawberries leftover in it and instead of freezing them for smoothies we chopped them up and made these classic cakes. The kids were able to help with each and every step. They loved getting involved (they always do) and of course, tasting the fruit of their labors. Which we did quite literally with this recipe. ☺
We started by making the biscuits. Unlike traditional dinner biscuits, these are slightly sweet and made with cream instead of buttermilk. They taste more like a fluffy, flaky scone.
How to Make Strawberry Shortcake
The recipe is pretty straightforward!
Mix up the dry ingredients and cut in the butter. Stir in the cream. Once the dough comes “together,” turn it onto a well floured surface and knead it for a few seconds. Roll it out 3/4-inch thick (work quickly to prevent the butter from warming up)
- Cold butter produces nice little pockets of steam which help lift the biscuits and create those flaky layers we all love
Using a 2 1/2-inch or 3-inch cookie cutter, cut rounds and place them on a lined baking sheet. Chill for 15 minutes to re-solidify the butter (if they have warmed up). Brush with a beaten egg white to get those beautiful glossy golden brown tops. Bake at 425 degrees for approximately 15 minutes.
While the shortcakes are baking, slice the strawberries and toss with sugar (a teaspoon or so). Let the berries sit in the sugar for a good half hour.
Whip up the heavy cream. Assemble once the shortcakes have cooled for at least 15 minutes. Add a spoonful of strawberries and a generous dollop of cream to each biscuit. Serve immediately!
Ingredient Tips + Tricks
Strawberries: You can use frozen strawberries with some prep work ahead of time, just mix your strawberries with your sugar the night before and let them sit in the fridge overnight. This way the sugar can have time to get into fruit. Using fresh strawberries won’t take as long to soak up the sugar.
- Sit in the fridge or at room temp? Let them sit at room temp while you finish your recipe. You can keep them in the fridge if you are worried about the strawberries “melting” too much on the hot biscuits.
- Substitute for sugar? You can use a low calorie version like splenda or stevia to make a slightly healthier option for sweetening your strawberries.
- Shortcuts? Use the canned biscuits, but sprinkle sugar on top of them before baking. This way you can get that added sugar that can be missed when using premade biscuits. If you want to get fancy you can use honey butter biscuits to give even more sweetness!
- Don’t have a cookie cutter? Use a glass cup to cut the same shape that a cookie cutter would.
- Substitute for heavy cream? The heavy cream is being used to make whipped cream. You could always use canned whipped cream if you don’t feel like making your own whipped cream, which I totally get! If you still want to make your own whipped cream, but you don’t have heavy cream you could use whole milk, unflavored gelatin, and powdered sugar. This would give close to the same texture that you would get from using heavy cream, but it wouldn’t be as airy.
- Why add powdered sugar? It gives more of a sweetness and more stability to the whipped cream to stand for longer. There is actually a small amount of cornstarch in powdered sugar that helps the whipped cream stand up for longer. It is a great hack for having a beautiful strawberry shortcake!
How to Store
If possible this is a dish that you make individual servings of and leave the rest to be stored separately. Or else everything gets soggy and gross really quick.
STORE the biscuits and the strawberries separately to preserve the texture of your biscuits. Keep the biscuits in an airtight bag at room temp and the strawberries in an airtight container in the fridge.
FROZEN biscuits will last 2-3 months. Thaw and reheat in the microwave or in the oven. Frozen macerated strawberries will last for only about a month.
How long do they keep? Biscuits will keep for about 3-4 days at room temperature, and strawberries will keep about the same time in the fridge.
For more strawberry treats, check out:
- Simple Strawberry Rhubarb Crisp
- Strawberry Peach Skillet Cake
- Strawberry Yogurt Pancakes
- Strawberry Almond Shortbread Bars
- Chocolate Covered Strawberries
Classic Strawberry Shortcake Recipe
For the Biscuits
- 2 cup all purpose flour - plus more for rolling
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp coarse kosher sea salt
- 8 tbsp (1 cup)unsalted butter - cold and cut into tablespoons
- 2/3 cup heavy cream
- 1 egg - lightly beaten
- 1 egg white - lightly beaten (for wash on top of biscuits)
For the Strawberries
- 16 oz strawberries - sliced
- 1 tbsp granulated sugar
For the Whipped Cream
- 1 1/4 cup heavy cream - cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender.
- In a small bowl whisk together the cream and egg. Pour into dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured surface and knead for a few seconds to pick up an loose crumbs. Using a rolling pin, roll into an even layer, 3/4-inch thick.
- Using a 2 1/2-inch or 3-inch round cookie cutter, cut 8 discs and transfer to the baking sheet. Brush edges and tops with the lightly beaten egg white.
- Place in the oven and bake for 14-16 minutes or until the tops are golden brown.
- Meanwhile, toss sliced strawberries in a bowl with sugar. Set aside.
- Remove biscuits from the oven and transfer to a wire rack to cool for at least 15 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla until stiff.
- To assemble, cut the cooled biscuits in half. Spoon strawberries on, then dollop whipped cream over top. Place the top of the biscuit on and serve immediately.