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Classic Strawberry Shortcakes | lifemadesimplebakes.com
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Classic Strawberry Shortcake Recipe

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8 biscuits
Calories: 3782kcal
Author: Andrea

Ingredients

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

Instructions

  • 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.

Notes

- If you prefer a crunchy topping on your biscuits, sprinkle a pinch of turbinado sugar on the tops after brushing them with the egg white.
- I have made a dairy-free version of this recipe. I used cold shortening instead of butter, almond milk instead of cream, and coconut whip instead of whipped cream.

Nutrition

Calories: 3782kcal | Carbohydrates: 309g | Protein: 48g | Fat: 268g | Saturated Fat: 164g | Cholesterol: 1029mg | Sodium: 1482mg | Potassium: 2625mg | Fiber: 16g | Sugar: 88g | Vitamin A: 9797IU | Vitamin C: 269mg | Calcium: 978mg | Iron: 15mg