Classic Strawberry Shortcake Recipe
This Classic Strawberry Shortcake recipe features tender homemade shortcakes topped with fresh, macerated strawberries and fluffy whipped cream. Perfect for spring and summer, this dessert balances sweet, juicy berries with a buttery biscuit base and light, creamy topping. Enjoy a homemade favorite that’s simple yet elegant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 large or 12 small shortcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strawberries
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar
Shortcake
- 3 cups all purpose flour
- 3 Tbsp granulated sugar
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 – 1 1/2 cups half & half or whole milk
- 6 Tbsp unsalted butter, cold and cubed
- Raw sugar, optional (for sprinkling)
Whipped Cream
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 Tbsp powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prepare for baking the shortcakes.
- Macerate Strawberries: In a medium bowl, combine the hulled and quartered strawberries with 1/3 cup granulated sugar. Mix well and let them sit for at least 20-30 minutes to release their juices and become sweet and syrupy.
- Mix Dry Ingredients for Shortcake: In a large bowl, whisk together 3 cups flour, 3 Tbsp sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a fork or pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.
- Add Liquid: Drizzle 1 1/3 cups of half & half (or whole milk) into the mixture and gently stir until combined. If dough is too dry, add more half & half as needed until the dough comes together but is not sticky.
- Shape Biscuits: Use two spoons to scoop biscuit dough onto the prepared baking sheet, forming 6 large biscuits or 12 smaller ones. Use two baking sheets if making 12 biscuits to avoid overcrowding.
- Optional Sugar Sprinkle: If desired, sprinkle raw sugar on top of each biscuit to add a sweet, crunchy topping after baking.
- Bake Shortcakes: Bake for about 15 minutes if making 6 large biscuits, or until the biscuits are lightly golden brown on top. Remove from oven and allow to cool slightly.
- Make Whipped Cream: While shortcakes are cooling, whip heavy cream with a standing or hand mixer on medium speed until it begins to thicken. Add powdered sugar, vanilla extract, and almond extract (if using), then continue to whisk until stiff peaks form.
- Assemble Dessert: Slice each shortcake in half horizontally. Layer a spoonful of the macerated strawberries and some whipped cream on the bottom half, then place the top half of the shortcake over the filling. Add more whipped cream on top if desired and serve immediately.
Notes
- Use fresh, ripe strawberries for the best flavor.
- If you don’t have half & half, whole milk works well as a substitute.
- Chilling the butter and cutting it into small cubes before mixing helps create flaky biscuits.
- Letting the strawberries macerate releases natural sugars and makes them juicier for topping.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Whipped cream can be sweetened more or less to taste by adjusting powdered sugar.
- Serve shortcakes the same day for optimal freshness and texture.
Keywords: strawberry shortcake, classic dessert, homemade shortcake, fresh strawberries, whipped cream, summer dessert, biscuit dessert
