Savory Strawberry Shortcake Recipe

The aroma of sweet berries and baking dough always takes me back to sunny afternoons spent in my grandmother’s kitchen. This Strawberry Shortcake recipe captures those warm, nostalgic feelings with fresh ingredients and a simple process that anyone can master.

You might think making biscuits from scratch is complicated, but my method ensures they come out tender and tall every time. The combination of juicy fruit and rich cream creates a balanced dessert that feels both rustic and elegant.

What Makes This Strawberry Shortcake So Special

My family asks for this dessert constantly because the texture contrast between the flaky biscuit and the soft fruit is incredibly satisfying. It strikes the right balance of sweetness without being overpowering, making it a hit with both kids and adults.

The secret lies in the special folding technique I use for the dough, which creates distinct, airy layers that soak up the strawberry juices perfectly. You can easily prepare the components ahead of time, which takes the stress out of hosting summer gatherings.

I find that using cold ingredients is the key to achieving that bakery-quality rise and crumb in your own oven.

If you love fruit-forward desserts, you simply must try my Cozy Iced Clementine Possets Recipe for a refreshing citrus twist. For a comforting side dish to round out your meal, the Quick Candied Yams with Spiced Orange Glaze Recipe is another personal favorite.

Everything You Need for Perfect Strawberry Shortcake

Here are the pantry staples and fresh items you will need to gather:

• Strawberries: Choose fresh, ripe red berries, hulled and sliced, for the best natural sweetness and juice.
• Granulated Sugar: Used in three parts to sweeten the berries, the biscuit dough, and the whipped cream.
• All-Purpose Flour: The base of the biscuits; ensure you measure it correctly for the right texture.
• Baking Powder: Essential for giving the biscuits their impressive height and fluffiness.
• Salt: Balances the sweetness and enhances the buttery flavor of the shortcakes.
• Unsalted Butter: Must be very cold and diced to create flaky layers within the dough.
• Heavy Whipping Cream: Used in the biscuit dough for richness and whipped separately for the topping.
• Milk: Cold milk combines with the cream to hydrate the dough without making it heavy.
• Vanilla Extract: Adds a warm, aromatic depth to both the biscuits and the whipped cream.

My Method for Perfect Strawberry Shortcake

Let’s get baking and assemble this beautiful dessert!

1. Begin by preparing the biscuit dough, which starts with whisking your dry ingredients together in a large bowl. Cut the cold, diced butter into the flour mixture using a pastry blender or food processor until it looks like coarse crumbs. In a separate cup, mix the cold milk, heavy cream, and vanilla extract, then pour this over your flour mixture. Fold everything together gently just until a shaggy dough forms; turn it out onto a floured surface, pat it into a rectangle, and fold it over itself twice to create layers. Let the dough rest, covered, for about 30 minutes to relax the gluten.
2. While the dough rests, prepare the fruit filling by placing your sliced strawberries in a bowl and tossing them with sugar. Stir the mixture well and place it in the refrigerator; this process, known as macerating, draws out the juices to create a natural, sweet syrup that is essential for a moist shortcake.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. Pat the rested dough into a rectangle about 3/4-inch thick and use a floured round cutter to punch out your biscuits, pressing straight down without twisting. Bake them for roughly 13 to 15 minutes until they are golden brown on top, then transfer them to a wire rack to cool completely before assembly.
4. Just before you are ready to serve, make the whipped cream by beating cold heavy cream, sugar, and vanilla in a chilled bowl until soft peaks form. To assemble, split a biscuit in half, spoon a generous amount of strawberries and syrup over the bottom half, top with a dollop of whipped cream, and cap it with the top half of the biscuit. Add a final spoon of cream and berries on top for a beautiful presentation.

My Best Tips for Perfect Strawberry Shortcake

The most crucial rule is to keep your butter and dairy ingredients extremely cold until the very moment you mix them into the flour. This ensures the butter creates little pockets of steam as it bakes, resulting in maximum flakiness.

When cutting out your biscuits, press the cutter straight down and pull it straight up without twisting it. Twisting seals the edges of the dough, which prevents the biscuits from rising to their full potential.

I recommend assembling the shortcakes immediately before eating so the biscuits remain sturdy and do not get soggy from the fruit juices.

How I Like to Serve This Strawberry Shortcake

I usually set up a build-your-own station on the kitchen island so guests can pile on as many berries and as much cream as they like. It makes dessert interactive and fun, especially when you have a mix of adults and children.

For an extra touch of elegance, I like to garnish each plate with a fresh sprig of mint or a light dusting of powdered sugar. The green color pops beautifully against the red berries and white cream.

If you want more inspiration for seasonal baking, follow me on Pinterest.

Strawberry Shortcake Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 9 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A classic summer dessert featuring tender homemade biscuits layered with juicy macerated strawberries and fresh whipped cream.

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Ingredients

• 1 1/2 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for berries)
• 2 cups all-purpose flour
• 1 1/2 Tbsp baking powder
• 1 Tbsp granulated sugar (for dough)
• 1 tsp salt
• 5 Tbsp cold unsalted butter, diced
• 1/2 cup cold heavy whipping cream (for dough)
• 1/2 cup cold milk
• 1/2 tsp vanilla extract (for dough)
• 1 cup cold heavy whipping cream (for topping)
• 1 1/2 Tbsp granulated sugar (for topping)
• 1/2 tsp vanilla extract (for topping)

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Instructions

1. In a large bowl, whisk together the flour, baking powder, 1 Tbsp sugar, and salt. Cut in the cold, diced butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Combine 1/2 cup cold milk, 1/2 cup cold cream, and 1/2 tsp vanilla. Pour over the flour mixture and fold gently until a dough begins to form.
3. Turn dough onto a floured surface. Pat into a rectangle, fold in half, and repeat twice. Cover and let rest for 30 minutes.
4. While dough rests, toss sliced strawberries with 1/4 cup sugar in a bowl. Refrigerate to macerate.
5. Preheat oven to 425°F. Pat dough to 3/4-inch thickness and cut into rounds using a floured cutter (press straight down).
6. Bake on a lined sheet for 14 minutes or until golden. Cool on a wire rack.
7. Whip the remaining 1 cup cream with 1 1/2 Tbsp sugar and vanilla until soft peaks form.
8. Split biscuits, top with strawberries and cream, and serve immediately.

Notes

Ensure ingredients are very cold for the fluffiest biscuits.

• Prep Time: 25 min
• Resting Time: 30 min
• Cook Time: 14 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake
• Calories: 410
• Sugar: 15g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg

Keywords: strawberry shortcake, homemade biscuits, summer dessert, easy baking, strawberry recipe