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Strawberry Shortcake is a classic summer dessert made with light, flaky shortcake biscuits layered with sweet, juicy strawberries and fluffy whipped cream. It’s the perfect balance of textures and flavors — soft, creamy, and fruity — making it a refreshing treat for warm days or family gatherings.
2 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¼ cup granulated sugar
½ cup cold unsalted butter, cubed
⅔ cup heavy cream (plus extra for brushing)
1 tsp vanilla extract
2 cups fresh strawberries, sliced
3 tbsp sugar (for macerating strawberries)
1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract (for whipped cream)
Prepare the strawberries: Slice the strawberries and mix them with 3 tbsp of sugar. Let them sit for 15–30 minutes until juicy.
Make the shortcake biscuits: Preheat oven to 350°F (175°C).
In a bowl, whisk flour, baking powder, salt, and sugar.
Cut in cold butter until mixture forms coarse crumbs.
Stir in cream and vanilla just until dough forms.
Shape and bake: Roll dough to 1-inch thickness. Cut into rounds using a biscuit cutter.
Place on a parchment-lined baking sheet and brush tops with cream.
Bake 18–22 minutes or until golden brown. Let cool slightly.
Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble: Split each biscuit horizontally. Layer with strawberries and whipped cream, then top with the other half and a dollop of cream.
Serve immediately and enjoy the fresh, creamy goodness.
Assemble just before serving to avoid soggy biscuits.
You can stabilize whipped cream with a little cornstarch or gelatin if preparing ahead.
Add a few blueberries or raspberries for a mixed berry version.
Store leftovers in the fridge in an airtight container for up to 1 day.
Find it online: https://bon-recipe.com/strawberry-shortcake/