Learn how to make the perfect strawberry shortcake from scratch with this easy, homemade recipe. Fluffy biscuits, fresh strawberries, and whipped cream come together for a sweet, classic dessert everyone will love. Ideal for summer gatherings or a simple treat at home!
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 15-20 minutes
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small cubes
- 3/4 cup cold whole milk (or buttermilk for extra tenderness)
- 1 large egg, beaten (for egg wash, optional)
- 1 tablespoon granulated sugar (for sprinkling, optional)
For the Macerated Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 2-4 tablespoons granulated sugar (adjust to your preference and the sweetness of the berries)
- 1 teaspoon lemon juice (optional, enhances flavor)
For the Whipped Cream:
- 1 1/2 cups cold heavy cream
- 2-3 tablespoons powdered sugar (adjust to your preference)
- 1/2 teaspoon vanilla extract (optional)
Equipment:
- Large mixing bowl
- Whisk
- Pastry blender or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper (optional)
- Small bowl for egg wash (if using)
- Pastry brush (if using)
- Medium bowl for strawberries
- An electric mixer or whisk for whipped cream
Let’s Get Baking!
Step 1: Prepare the Strawberries (at least 30 minutes before baking)
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using). Gently stir to combine. Cover the bowl and let it sit at room temperature for at least 30 minutes, or up to a few hours in the refrigerator. This process draws out the juices and sweetens the berries.
Step 2: Preheat the Oven and Prepare the Baking Sheet
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup (optional).
Step 3: Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 4: Cut in the Cold Butter
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or two knives to cut the butter into the flour mixture. You want to create a mixture that resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky biscuits.
Step 5: Add the Cold Milk
- Pour the cold milk into the flour-butter mixture. Stir gently with a fork just until the dough comes together. Be careful not to overmix, as this will result in tough biscuits. The dough will likely be slightly shaggy and sticky.
Step 6: Shape the Biscuits
- Lightly flour a clean work surface. Gently turn the dough out onto the floured surface. Knead the dough lightly, just 3-4 times, to bring it together into a slightly smoother mass.
- Pat the dough down to about 3/4 inch thickness. Use a 2 1/2 to 3-inch round biscuit cutter (or a glass dipped in flour) to cut out the biscuits. Press straight down without twisting to help them rise evenly.
Step 7: Bake the Biscuits
- Arrange the biscuits on the prepared baking sheet, leaving a little space between them.
- Optional Egg Wash and Sugar: In a small bowl, whisk the beaten egg with a tablespoon of water. Brush the tops of the biscuits with the egg wash and sprinkle with the extra sugar. This will give them a golden color and a slightly sweet, crisp top.
- Bake for 15-20 minutes, or until the biscuits are golden brown and have risen nicely.
Step 8: Cool the Biscuits
- Transfer the baked biscuits to a wire rack to cool slightly before assembling. They can be served warm or at room temperature.
Step 9: Make the Whipped Cream
- While the biscuits are cooling, prepare the whipped cream. In a chilled bowl, pour the cold heavy cream, powdered sugar, and vanilla extract (if using).
- Beat with an electric mixer (or a whisk) on medium-high speed until stiff peaks form. This means that when you lift the beaters, the whipped cream holds its shape and the peaks stand up straight. Be careful not to over-beat, which can turn the cream into butter.
Step 10: Assemble the Strawberry Shortcakes
- Once the biscuits are slightly cooled, gently split each biscuit horizontally.
- Spoon a generous amount of the macerated strawberries and their juices over the bottom half of each biscuit.
- Top with a dollop of freshly whipped cream.
- Place the top half of the biscuit back on top. You can add more whipped cream and a few extra strawberry slices on top for garnish, if desired.
Enjoy your delicious homemade Strawberry Shortcakes immediately for the best flavor and texture!
Tips for Success:
- Keep ingredients cold: Cold butter and milk are essential for creating flaky biscuits.
- Don’t overmix: Overmixing the biscuit dough develops gluten, resulting in tough biscuits. Mix just until combined.
- Handle the dough gently: Be gentle when kneading and shaping the biscuits.
- Use ripe strawberries: Ripe, flavorful strawberries will make a big difference.
- Adjust sweetness: Adjust the amount of sugar in the strawberries and whipped cream to your taste.
- Make ahead: The biscuits can be baked a day in advance and stored in an airtight container at room temperature. The strawberries can be macerated a few hours ahead and stored in the refrigerator. Whip the cream just before serving.
Enjoy this classic and delightful dessert!
