What You’ll Love About This Recipe
This homemade strawberry shortcake is a delightful treat that’s perfect for any occasion, from summer picnics to cozy dessert nights. You’ll love how simple it is to make, with just a few fresh ingredients that come together effortlessly. Its light, fluffy biscuits are perfectly sweet and pair beautifully with juicy, fresh strawberries. Plus, the whipped cream adds a creamy, dreamy finish that’s hard to resist. Best of all, it’s a crowd-pleaser that’s sure to make you feel like a baking pro!
Recipe
Strawberry shortcake is a classic dessert that combines tender, buttery biscuits with fresh strawberries and whipped cream. This homemade version is simple to make and perfect for any occasion, from casual gatherings to special celebrations.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the milk and 1 teaspoon vanilla extract until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently knead 2-3 times. Pat the dough into a 1-inch thick circle. Cut into 6 wedges or use a biscuit cutter for rounds.
- Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let cool on a wire rack.
- While the biscuits bake, toss the sliced strawberries with 2 tablespoons granulated sugar in a bowl. Set aside to macerate.
- In a separate bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Split the cooled biscuits in half horizontally. Layer the bottom halves with whipped cream and macerated strawberries. Top with the other biscuit halves and serve immediately.
Notes:
- For a richer flavor, use heavy cream instead of milk in the biscuit dough.
- Strawberries can be replaced with other fresh berries like raspberries or blueberries.
Equipment:
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Wire rack
- Measuring cups and spoons
Time:
Prep time: 20 minutes
Cooking time: 15 minutes
Cuisine:
American
Serving:
6 servings
Nutrition
Strawberry shortcake is a delightful dessert that balances sweetness with a hint of freshness. Here’s a breakdown of its nutrition per serving:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Cholesterol | 50 mg |
| Sodium | 280 mg |
| Total Carbohydrate | 45 g |
| Dietary Fiber | 2 g |
| Sugars | 25 g |
| Protein | 5 g |
| Vitamin D | 0% |
| Calcium | 8% |
| Iron | 6% |
| Potassium | 6% |
What To Serve With It
I love serving my strawberry shortcake with fresh whipped cream or a scoop of vanilla ice cream—it adds a creamy, dreamy touch that pairs perfectly with the sweet berries. Sometimes, I even make my own whipped cream for an extra-special treat, and it’s so easy to do. Both options make the dessert feel even more indulgent, and I’m sure you’ll love them too!
Fresh Whipped Cream
Though it’s fantastic on its own, fresh whipped cream shines when paired with desserts like berry tarts, hot cocoa, or even pancakes. I love how it adds a light, creamy touch without overpowering other flavors. For strawberry shortcake, it’s the perfect topping—fluffy, slightly sweet, and just rich enough. A little vanilla extract or powdered sugar can elevate it, but keep it simple to let the strawberries shine. Don’t over-whip, or it’ll turn grainy. Trust me, homemade beats store-bought every time. Once you try it, you’ll want to dollop it on everything, from pie to fresh fruit.
Vanilla Ice Cream
Vanilla ice cream is a classic treat that pairs beautifully with so many desserts, it’s almost like a culinary sidekick. When it comes to strawberry shortcake, I love how its creamy, cool texture balances the sweetness of the strawberries and the tender cake. A scoop on the side adds a delightful contrast, making every bite even more satisfying. I’ll often use high-quality vanilla ice cream to enhance the flavor without overpowering the dessert. It’s a simple addition, but it elevates the whole experience. Plus, who can resist that dreamy combo of warm cake, juicy berries, and melting ice cream?
