Print

Sweet Strawberry Shortcake

Sweet strawberry shortcake with flaky biscuit, fresh berries, and whipped cream.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe captures the simple joy of summer with tender buttery biscuits, juicy macerated strawberries, and clouds of softly whipped cream. It’s a nostalgic, crowd-pleasing dessert that’s easy enough for a weeknight but special enough for any gathering.

Ingredients

Scale
  • For the Strawberries:
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon fresh lemon juice or vanilla extract (optional)
  • For the Shortcake Biscuits:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold heavy cream or whole milk, plus more for brushing
  • 1 large egg
  • For the Whipped Cream:
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Macerate the strawberries. In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and optional lemon juice. Toss gently and let sit at room temperature for at least 30 minutes.
  2. Make the biscuit dough. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add cold cubed butter to flour mixture. Use a pastry cutter or forks to work butter in until mixture resembles coarse crumbs with some pea-sized pieces.
  4. In a small bowl, whisk cold cream and egg together. Pour into flour mixture and stir with a fork just until a shaggy dough forms. Do not overmix.
  5. Shape and bake. Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Using a floured 3-inch cutter, cut out biscuits, pressing straight down. Re-roll scraps to get about 6 biscuits.
  6. Place biscuits on prepared baking sheet. Brush tops with a little cream and sprinkle with sugar. Bake for 15-18 minutes until golden brown. Cool slightly on a wire rack.
  7. Whip the cream. While biscuits cool, beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
  8. Assemble. Split a warm biscuit in half. Place bottom on a plate. Spoon strawberries and syrup over it. Top with whipped cream. Add biscuit top and finish with more berries and cream. Serve immediately.

Notes

Keep butter and cream cold for flaky biscuits. Do not overmix dough or over-whip cream. Assemble just before serving to prevent sogginess. Biscuits can be made ahead and frozen.

Nutrition

Find it online: https://harmonymeal.com/sweet-strawberry-shortcake/