Classic Strawberry Shortcake Recipe

Classic strawberry shortcakes on a white plate.

5 from 5 votes

Classic Strawberry Shortcake Recipe

This Classic Strawberry Shortcake is the ultimate summer dessert. Flaky biscuits, light whipped cream, and juicy strawberries, it doesn't get better than that!

Prep Time30

Cook Time15

Total Time45

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: Shortcakes

Calories: 587kcal

Author: Andrea

Ingredients

For the Biscuits

2 c. 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 stick unsalted cold butter cut into tablespoons
2/3 c. heavy cream
1 egg lightly beaten
1 egg white lightly beaten (for washing on top of biscuits)

For the Strawberries

16 oz. strawberries sliced
1 tbsp. granulated sugar

For the Whipped Cream

1 1/4 c. heavy cream cold
2 tbsp. powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and kosher salt. Cut in the butter using a pastry blender.
In a small bowl, whisk together the cream and egg. Pour into the dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured work surface and knead for a few seconds to pick up any loose crumbs. Using a rolling pin, roll into an even cake layers, 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 the top. Place the top of the biscuit on and serve immediately.

Notes

STORE the biscuits in an airtight container at room temperature for 3-4 days, while the strawberries should be refrigerated and will last 2-3 days. You can also FREEZE the biscuits by wrapping them tightly and placing them in a freezer-safe bag; they’ll keep for up to 2-3 months. Frozen strawberries last about a month but might soften once thawed.

When ready to enjoy, REHEAT the thawed biscuits in the oven at 350°F (175°C) for 5-10 minutes or give them a quick warm-up in the microwave before serving with the strawberries.

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