Print

Strawberry Shortcake

Strawberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.