Introduction

Classic strawberry shortcake is a timeless dessert that combines tender, buttery biscuits with fresh, sweet strawberries and fluffy whipped cream. This easy recipe brings all these elements together for a delightful treat perfect for any occasion.

The image shows a strawberry shortcake with three main layers stacked vertically on a white scalloped plate placed on a folded beige cloth, all set against a white marbled background. The bottom layer is a golden brown, crumbly biscuit, topped with a thick, fluffy layer of white whipped cream. On top of the cream, there are bright red sliced strawberries peeking out, followed by another dollop of whipped cream. The top layer is another piece of golden biscuit, crowned with a generous swirl of whipped cream and a couple of fresh strawberry slices. The textures range from soft and creamy to crumbly and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pint strawberries, hulled and quartered
1/3 cup granulated sugar
3 cups all purpose flour
3 tablespoons granulated sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/3 to 1 1/2 cups half & half (or whole milk*)
6 tablespoons unsalted butter, cold and cubed
Raw sugar, optional
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 tablespoons powdered sugar

Instructions

Step 1: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, combine the strawberries and 1/3 cup granulated sugar. Let them sit for at least 20 to 30 minutes to release their juices.
Step 3: In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt.
Step 4: Add the cold, cubed butter to the flour mixture. Use a fork or pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces.
Step 5: Drizzle in 1 1/3 cups of half & half (or milk) and gently mix until the dough comes together. If the dough is too dry, add the remaining half & half a little at a time.
Step 6: Using two spoons, scoop the biscuit dough onto the prepared baking sheet. Make either 6 large biscuits or 12 smaller ones (use two trays if making 12).
Step 7: Optional: sprinkle raw sugar on top of each biscuit for added crunch and sweetness.
Step 8: Bake for about 15 minutes, or until the biscuits are lightly golden on top. Let them cool for a few minutes before assembling.
Step 9: While biscuits cool, make the whipped cream. Whisk heavy cream on medium speed using a mixer until it starts to thicken.
Step 10: Add powdered sugar, vanilla extract, and almond extract (if using). Continue whisking until stiff peaks form.
Step 11: Slice each biscuit in half horizontally. Spoon strawberries and some whipped cream onto the bottom half, then top with the other biscuit half.
Step 12: Add more whipped cream on top if desired, then serve immediately for the best flavor and texture.

Tips & Variations

For a richer flavor, use whole milk instead of half & half if preferred.
If you like, macerate strawberries longer for juicier topping or add a splash of lemon juice for brightness.
Try adding a pinch of cinnamon or nutmeg to the biscuit dough for a warm twist.
Use chilled utensils and mixing bowls when whipping cream to help it thicken faster.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Whipped cream is best made fresh, but can be refrigerated for a few hours. Store assembled shortcakes in the refrigerator and consume within a day to prevent sogginess. Reheat biscuits separately in a warm oven before serving.

How to Serve

A shortcake dessert sits on a white scalloped plate with a white marbled textured background. The bottom layer is a golden-brown crumbly biscuit. Above it is a layer of bright red sliced strawberries mixed with white whipped cream. On top of this is the top half of the biscuit, golden and rough textured. More white whipped cream is piled on top, crowned with two halved strawberries showing their red flesh and green tops. The image is soft and bright, focusing closely on the layered dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries work best for texture and flavor, but if using frozen, thaw and drain them well to avoid watery shortcakes.

Can I make the biscuits ahead of time?

Yes, you can prepare biscuit dough and refrigerate it for up to 24 hours before baking. Bake just before serving for freshest results.