Strawberry Shortcake Recipe

From the moment the first warm biscuit crumbled in my mouth, followed by the juicy burst of sweet strawberries and a cloud of freshly whipped cream, I knew this Strawberry Shortcake recipe was a winner. It’s become a beloved tradition in our family, especially during those glorious summer months when strawberries are at their peak. The kids adore helping to hull the berries and whisk the cream, and the smiles on their faces when they take that first bite are simply priceless. This isn’t just a dessert; it’s a memory maker, a taste of sunshine on a plate, and a guaranteed crowd-pleaser every single time. Whether it’s a casual weeknight treat or the star of a weekend barbecue, this Strawberry Shortcake recipe consistently delivers that perfect balance of crumbly, sweet, and fruity that everyone craves. Prepare to fall in love with this simple yet utterly divine dessert that will have you reaching for seconds (and maybe thirds!).

Ingredients

To create the perfect Strawberry Shortcake, you’ll need a combination of fresh, high-quality ingredients for both the biscuits and the strawberry filling. Let’s break down each component:

For the Biscuits:

• 2 cups All-Purpose Flour: The foundation of our shortcakes. All-purpose flour provides the right balance of protein and starch for a tender yet structured biscuit. Ensure you’re using standard all-purpose flour, not self-rising, as we’ll be adding our own leavening agents. For a lighter texture, you can use pastry flour, or a mix of all-purpose and cake flour (about 1 cup of each). Sifting the flour before measuring is crucial to avoid clumps and ensure an accurate measurement, leading to a lighter biscuit.
• 1/4 cup Granulated Sugar: Adds a touch of sweetness to the biscuits, complementing the strawberries without overpowering them. The sugar also contributes to browning and tenderness. You can adjust this slightly depending on your preference for biscuit sweetness. Some recipes use a bit less, especially if the strawberries are very sweet.
• 3 teaspoons Baking Powder: This is the leavening agent that makes our biscuits rise and become light and airy. Make sure your baking powder is fresh; old baking powder can lose its potency, resulting in flat biscuits. Double-acting baking powder is generally recommended for reliable results.
• 1/2 teaspoon Salt: Enhances the flavors of all the other ingredients and balances the sweetness. Salt is essential in baking, even in sweet recipes, to bring out the best flavors. Use fine sea salt or table salt.
• 1 cup (2 sticks) Unsalted Butter, very cold and cut into small cubes: Cold butter is the secret to flaky biscuits. The cold butter, when cut into the flour, creates small pockets of fat that melt during baking, creating layers and flakiness. Unsalted butter allows you to control the salt content in your recipe. Ensure the butter is as cold as possible – you can even chill it in the freezer for a few minutes before using. Cutting it into small cubes makes it easier to incorporate into the flour.
• 3/4 cup Cold Buttermilk: Buttermilk adds a tangy flavor and contributes to the tenderness of the biscuits. Its acidity reacts with the baking powder to further aid in leavening. Using cold buttermilk helps keep the butter cold, which is crucial for flakiness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes to curdle slightly. While this works in a pinch, real buttermilk will provide a richer flavor and texture.
• 1 Large Egg, lightly beaten (for egg wash, optional): An egg wash brushed on top of the biscuits before baking gives them a beautiful golden-brown color and a slightly crispier crust. This is optional but recommended for a more visually appealing shortcake.

For the Strawberry Filling:

• 4 cups Fresh Strawberries, hulled and sliced or quartered: The star of the show! Use ripe, fragrant strawberries for the best flavor. Hull them by gently removing the green tops. Slicing or quartering the strawberries depends on their size and your preference. Smaller strawberries can be halved, while larger ones may need to be quartered or sliced.
• 1/4 cup Granulated Sugar (plus more to taste): Sugar helps to macerate the strawberries, drawing out their juices and creating a delicious syrup. The amount of sugar can be adjusted based on the sweetness of your strawberries and your personal preference. Taste the strawberries before adding sugar and adjust accordingly. You might need a bit more if they are tart, or less if they are very ripe and sweet.
• 1 teaspoon Vanilla Extract: Enhances the natural sweetness of the strawberries and adds a warm, aromatic note. Pure vanilla extract is recommended for the best flavor.

For Serving (Optional but Highly Recommended):

• Whipped Cream: Freshly whipped cream is the classic and perfect topping for strawberry shortcake. You can make your own using heavy cream, sugar, and vanilla extract, or use a good quality store-bought whipped cream. Homemade whipped cream will always taste superior and is surprisingly easy to make.
• Vanilla Ice Cream: For an extra indulgent treat, a scoop of vanilla ice cream alongside the shortcake is heavenly. The cold ice cream contrasts beautifully with the warm biscuits and macerated strawberries.

Instructions

Let’s walk through the step-by-step process of making delicious Strawberry Shortcake:

Step 1: Prepare the Strawberries (Maceration)

1. Hull and Slice Strawberries: Begin by carefully hulling the fresh strawberries. The easiest way to do this is to use a small paring knife or a strawberry huller to remove the green caps. Then, slice or quarter the strawberries depending on their size. Aim for pieces that are easy to eat and will distribute nicely within the shortcake.
2. Macerate with Sugar and Vanilla: In a medium bowl, gently combine the sliced strawberries with ¼ cup of granulated sugar and 1 teaspoon of vanilla extract. Stir them lightly to ensure the sugar is evenly distributed.
3. Let Strawberries Sit: Allow the strawberries to sit at room temperature for at least 30 minutes, or up to an hour. This process, called maceration, draws out the natural juices of the strawberries, creating a luscious syrup. The sugar helps to break down the cell walls of the fruit, releasing their liquid and intensifying their flavor. Stir them occasionally during this time. While the strawberries are macerating, you can proceed to make the biscuits.

Step 2: Make the Biscuit Dough

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the biscuits from sticking and makes cleanup easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, ¼ cup of granulated sugar, 3 teaspoons of baking powder, and ½ teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent rising and flavor.
3. Cut in Cold Butter: Add the 1 cup of cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour mixture. The goal is to break the butter into smaller pieces until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Working quickly is important to keep the butter cold. If using your fingertips, work gently and try to avoid overworking the dough with warm hands. The pea-sized butter pieces are key to creating flaky layers in the biscuits.
4. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the ¾ cup of cold buttermilk. Gently stir with a fork or spatula until just combined. Do not overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough should be slightly shaggy and sticky. It’s okay if it’s not perfectly smooth; you just want to bring it together until no dry flour remains.
5. Turn Dough onto Floured Surface: Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. It will be a bit sticky.
6. Pat and Cut Biscuits: Lightly pat the dough into a ¾-inch to 1-inch thick rectangle or circle. Avoid kneading the dough; just gently pat it out. Use a 2 ½ to 3-inch biscuit cutter or a sharp knife to cut out biscuits. For round biscuits, use a floured biscuit cutter and press straight down, avoiding twisting, which can seal the edges and prevent rising. If using a knife, cut square or rectangular biscuits to avoid scraps and re-rolling.
7. Place Biscuits on Baking Sheet: Carefully place the cut biscuits onto the prepared baking sheet, leaving about 1-2 inches of space between each biscuit. This allows for even baking and air circulation.

Step 3: Bake the Biscuits

1. Egg Wash (Optional): If desired, lightly brush the tops of the biscuits with the beaten egg wash. This will give them a golden-brown color and a slightly crispier crust.
2. Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven and the size of the biscuits. Check for doneness by inserting a toothpick into the center of a biscuit; it should come out clean.
3. Cool Slightly: Remove the baking sheet from the oven and let the biscuits cool on the baking sheet for a few minutes before serving. They are best served warm, but can also be enjoyed at room temperature.

Step 4: Assemble the Strawberry Shortcakes

1. Split Biscuits: While the biscuits are still slightly warm (or at room temperature), gently split them in half horizontally.
2. Spoon Strawberries and Syrup: Spoon a generous amount of the macerated strawberries and their luscious syrup over the bottom half of each biscuit.
3. Top with Whipped Cream: Top the strawberries with a dollop of freshly whipped cream (or vanilla ice cream, if using).
4. Place Biscuit Top: Place the top half of the biscuit over the whipped cream.
5. Serve Immediately: Serve immediately and enjoy the delightful combination of warm, crumbly biscuits, sweet strawberries, and creamy whipped cream!

Nutrition Facts

(Approximate values, per serving. These values can vary based on specific ingredients and serving sizes.)

Servings: Approximately 8 servings

Calories per serving: 350-450 calories (This is an estimate and can vary. Adding whipped cream or ice cream will increase the calorie count.)

Approximate Breakdown per Serving:

• Calories: 350-450 kcal
• Total Fat: 20-25g
  • Saturated Fat: 12-15g
• Cholesterol: 60-70mg
• Sodium: 300-400mg
• Total Carbohydrates: 40-50g
  • Dietary Fiber: 1-2g
  • Sugars: 20-25g
• Protein: 4-5g

Note: These nutritional facts are estimates. For more precise values, you can use online nutritional calculators and input the exact brands and quantities of ingredients you use. Keep in mind that serving sizes can also impact these values. This recipe, while delicious, is a dessert and should be enjoyed in moderation as part of a balanced diet. The strawberries do contribute vitamins and antioxidants, but the biscuits are higher in calories and fat due to the butter and flour.

Preparation Time

• Prep Time: 30 minutes (includes macerating strawberries and making dough)
• Cook Time: 12-15 minutes
• Total Time: Approximately 45 minutes – 1 hour (including maceration time)

This recipe is relatively quick and easy to prepare, making it perfect for both planned desserts and spontaneous sweet cravings. The maceration time for the strawberries is mostly hands-off, allowing you to work on the biscuits simultaneously.

How to Serve Strawberry Shortcake

Strawberry Shortcake is incredibly versatile and can be served in a variety of ways to suit different occasions and preferences. Here are some delightful serving suggestions:

• Classic Style:
  • Serve warm biscuits split and filled with macerated strawberries and a generous dollop of freshly whipped cream. This is the quintessential and timeless way to enjoy strawberry shortcake.
  • For a slightly more elegant presentation, you can pipe the whipped cream decoratively using a piping bag and tip.
• With Ice Cream:
  • Replace or complement the whipped cream with a scoop of vanilla ice cream. The cold ice cream provides a wonderful contrast to the warm biscuits and juicy strawberries, especially on a hot day.
  • Consider other ice cream flavors like strawberry, cheesecake, or even a subtle lemon ice cream to enhance the fruitiness.
• Individual Portions or Family Style:
  • Individual: Assemble individual shortcakes for each person, making them perfect for parties or gatherings.
  • Family Style: Arrange split biscuits on a platter, spoon the macerated strawberries over them, and serve whipped cream in a separate bowl, allowing everyone to assemble their own shortcake. This is great for casual family dinners.
• Warm or Cold:
  • Warm: Biscuits are best served slightly warm, fresh from the oven. The warmth enhances their texture and aroma, creating a comforting dessert.
  • Cold: While warm is preferred, strawberry shortcake can also be enjoyed at room temperature or even slightly chilled, especially if you’ve made the biscuits ahead of time. Chilling can be refreshing on a very hot day.
• Enhancements and Variations:
  • Fresh Mint: Garnish with a sprig of fresh mint for a touch of freshness and visual appeal.
  • Lemon Zest: Add a sprinkle of lemon zest to the whipped cream or biscuit dough for a bright, citrusy note that complements the strawberries.
  • Other Berries: Mix in other berries like blueberries, raspberries, or blackberries with the strawberries for a mixed berry shortcake.
  • Grilled Shortcake: For a unique twist, grill the biscuit halves lightly after splitting them to add a slightly smoky flavor and crisp texture.

Additional Tips for Perfect Strawberry Shortcake

To elevate your Strawberry Shortcake from good to extraordinary, consider these helpful tips:

1. Use Cold Ingredients (Especially Butter and Buttermilk): Cold butter is absolutely crucial for achieving flaky biscuits. Keep your butter and buttermilk as cold as possible right up until they go into the dough. Cold ingredients prevent the butter from melting before baking, which is essential for creating those desirable layers of flakiness in the biscuits. Consider chilling your flour and mixing bowl as well, especially on a warm day.
2. Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough, dense biscuits instead of tender, crumbly ones. Mix the dough just until the dry ingredients are moistened and no dry flour streaks remain. It’s okay if the dough is a bit shaggy and not perfectly smooth. Gentle handling is key to tender biscuits.
3. Macerate Strawberries Adequately: Don’t rush the maceration process. Allowing the strawberries to sit with sugar and vanilla for at least 30 minutes (or longer) is essential for drawing out their juices and creating a flavorful syrup. This step intensifies the strawberry flavor and makes the shortcake extra moist and delicious. Taste the strawberries and syrup after macerating and adjust the sugar if needed.
4. Bake Biscuits Until Golden Brown: Don’t underbake the biscuits. Bake them until they are nicely golden brown on top and cooked through. A golden-brown color indicates that they are properly baked and will have a delightful, slightly crisp exterior and a tender interior. Use a toothpick to check for doneness if you are unsure.
5. Make Components Ahead of Time (But Assemble Just Before Serving): You can make the biscuit dough ahead of time and keep it refrigerated for up to a few hours before baking. You can also bake the biscuits ahead and store them at room temperature in an airtight container for a day. The strawberries can be macerated ahead of time and stored in the refrigerator. However, for the best texture and flavor, assemble the shortcakes just before serving. This prevents the biscuits from becoming soggy from the strawberry syrup and ensures the whipped cream is freshly whipped.

FAQ Section

Q1: Can I make Strawberry Shortcake ahead of time?

A: Yes, you can prepare different components of Strawberry Shortcake ahead of time, but it’s best to assemble it just before serving for optimal texture. You can make the biscuit dough and keep it refrigerated for a few hours, bake the biscuits a day in advance and store them at room temperature in an airtight container, and macerate the strawberries several hours ahead and refrigerate them. However, assemble the shortcakes right before serving to prevent the biscuits from becoming soggy and to enjoy the freshest whipped cream.

Q2: Can I use frozen strawberries for Strawberry Shortcake?

A: While fresh strawberries are ideal, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries completely and drain off any excess liquid before macerating them with sugar and vanilla. Frozen strawberries will release more liquid than fresh ones, so you may need to reduce the amount of sugar slightly, and the texture might be a bit softer. The flavor will still be delicious, especially in the off-season.

Q3: What if I don’t have buttermilk? Can I use a substitute?

A: Yes, you can easily make a buttermilk substitute. For ¾ cup of buttermilk, measure ¾ cup of milk (dairy or non-dairy) into a liquid measuring cup. Add 1 tablespoon of lemon juice or white vinegar to the milk. Stir gently and let it sit at room temperature for 5-10 minutes to curdle slightly. This mixture will mimic the acidity and texture of buttermilk and work well in the biscuit recipe. While it’s a good substitute, real buttermilk will provide a richer flavor and slightly more tender biscuit.

Q4: How do I make Strawberry Shortcake vegan or dairy-free?

A: You can easily adapt Strawberry Shortcake to be vegan or dairy-free with a few substitutions. For the biscuits, use a plant-based butter alternative that is solid and cold, like vegan butter sticks. Substitute the buttermilk with a plant-based milk (like almond, soy, or oat milk) mixed with 1 tablespoon of lemon juice or vinegar. For the whipped cream, use a vegan whipped cream alternative, such as coconut whipped cream (made from chilled full-fat coconut milk) or commercially available vegan whipped toppings. Ensure all other ingredients are also vegan-friendly.

Q5: How should I store leftover Strawberry Shortcake?

A: It’s best to store the components of Strawberry Shortcake separately to maintain their quality. Store leftover biscuits in an airtight container at room temperature for up to 2 days. Store macerated strawberries in an airtight container in the refrigerator for up to 3 days. Whipped cream is best enjoyed fresh, but if you have leftovers, store it in an airtight container in the refrigerator for up to a day, though it may lose some of its volume and texture. When you’re ready to enjoy, reassemble the shortcake with the stored components. Reheating the biscuits slightly in a low oven can help restore their warmth and texture.

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