Dessert Recipes
Recipe:

Strawberry Shortcake

By Toni Oliver - 03/14/2025

This classic strawberry shortcake features tender biscuits layered with fresh strawberries and whipped cream. It's a light, refreshing dessert perfect for summer gatherings and special occasions.

Preparation and Yield

Cook time: 20 min Prep time: 15 min Total time: 35 min 6 servings

Nutrition:

280 calories per serving 12 grams of fat per serving

Ingredients:

2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 3/4 cup heavy cream 1 teaspoon vanilla extract 1 quart fresh strawberries, sliced 1/4 cup sugar (for strawberries) 1 cup heavy whipping cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract (for whipped cream)

Instructions:

Preheat the oven to 400°F (200°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined. Do not overmix.
Turn the dough onto a floured surface and gently knead a few times. Pat into a 3/4-inch thick rectangle and cut into six rounds using a biscuit cutter. Place them on a baking sheet and bake for 15 minutes or until golden brown. Let them cool slightly.
While the biscuits bake, mix sliced strawberries with sugar and let sit for 10 minutes to release juices. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Slice the shortcakes in half. Spoon strawberries and their juices over the bottom half, top with whipped cream, and place the other half on top. Garnish with extra whipped cream and strawberries if desired. Serve immediately.

The Origins of Strawberry Shortcake

Strawberry shortcake has a long history, dating back to at least the 16th century. Originally, it was a simple biscuit-style cake topped with fruit and cream. Over time, different variations emerged, including sponge cake versions. Today, it remains a beloved summer dessert, often associated with warm weather and fresh seasonal berries.

Choosing the Best Strawberries

The quality of the strawberries can make or break a great shortcake. Always look for ripe, red, and fragrant strawberries. Avoid berries with white or green patches, as they are under-ripe. Organic strawberries tend to have better flavor, as they are often grown with more care and less chemical intervention.

Perfecting the Whipped Cream

Homemade whipped cream is the key to an amazing strawberry shortcake. Use cold heavy cream and whip it just until soft peaks form. Adding a bit of powdered sugar and vanilla enhances its flavor. Be careful not to overwhip, as it can turn into butter. For a twist, try adding a hint of citrus zest.

FAQs about Strawberry Shortcake

1 Can I make strawberry shortcake ahead of time?

Yes, you can prepare the biscuits and strawberries in advance. However, it's best to assemble the shortcakes just before serving to keep the biscuits from becoming soggy.

2 What can I use instead of heavy cream for whipped topping?

If you prefer a lighter option, you can use coconut whipped cream or a store-bought whipped topping. Greek yogurt mixed with honey is another great alternative.

3 Can I use frozen strawberries for this recipe?

Fresh strawberries are best, but if using frozen, let them thaw and drain excess liquid before mixing with sugar. This will help prevent the shortcake from becoming too watery.

4 How do I store leftover strawberry shortcake?

Store the biscuits in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream in the refrigerator and assemble when ready to eat.

5 Can I make this recipe gluten-free?

Yes, simply use a gluten-free flour blend in place of regular flour. Be sure to check that all other ingredients are gluten-free if you have dietary restrictions.