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Classic Strawberry Shortcake Recipe

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4 from 59 reviews

Classic Strawberry Shortcake is a timeless dessert featuring tender homemade biscuits layered with sweet macerated strawberries and fluffy whipped cream. Perfectly balanced with a hint of vanilla and optional almond extract in the whipped cream, this recipe delivers a fresh and delightful treat for any occasion.

Ingredients

Scale

Strawberries

  • 1 pint strawberries, hulled and quartered
  • 1/3 cup granulated sugar

Shortcake

  • 3 cups all purpose flour
  • 3 Tbsp granulated sugar
  • 4 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/3 – 1 1/2 cups half & half (or whole milk*)
  • 6 Tbsp unsalted butter, cold and cubed
  • Raw sugar, optional for topping

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 2 Tbsp powdered sugar

Instructions

  1. Preheat Oven and Prep Baking Sheet: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set aside to prepare the shortcakes.
  2. Macerate Strawberries: In a medium bowl, combine the hulled and quartered strawberries with 1/3 cup granulated sugar. Stir to coat evenly and let them sit for 20-30 minutes so the berries release their juices and become sweet and syrupy.
  3. Mix Dry Ingredients for Shortcake: In a large bowl, whisk together the all-purpose flour, 3 tablespoons granulated sugar, baking powder, and salt until evenly combined.
  4. Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a fork or pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces visible. This will help create a flaky texture in the biscuits.
  5. Add Liquid: Pour in 1 1/3 cups half & half (or whole milk) and mix gently until just combined. If the dough feels too dry, gradually add up to 1 1/2 cups total to reach the right consistency for scooping.
  6. Shape Shortcakes: Using two spoons, scoop the dough onto the prepared baking sheet forming either 6 large biscuits or 12 smaller ones. Keep biscuit sizes consistent for even baking. If making 12, use two baking trays.
  7. Optional Topping: Sprinkle a light dusting of raw sugar on top of each biscuit if desired, to add a slight crunch and sweetness to the crust.
  8. Bake Shortcakes: Place the biscuits in the oven and bake for about 15 minutes if making 6 large biscuits, or until the tops are lightly golden brown. Remove and let cool slightly on a wire rack.
  9. Prepare Whipped Cream: While the biscuits are cooling, whip the heavy cream using a stand mixer or hand mixer on medium speed. When it begins to thicken, add powdered sugar, vanilla extract, and almond extract (if using). Continue to whip until stiff peaks form.
  10. Assemble Strawberry Shortcakes: Slice each shortcake biscuit in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and then a dollop of whipped cream. Place the top half over the filling and add a bit more whipped cream on top if desired. Serve immediately.

Notes

  • You can substitute whole milk for half & half, but the biscuits will be slightly less rich.
  • For even flakier biscuits, keep the butter very cold before incorporating.
  • If you prefer, add a pinch of cinnamon or lemon zest to the strawberries for extra flavor.
  • Whipped cream can be prepared ahead and stored in the refrigerator for up to 4 hours.
  • Serve the assembled shortcakes immediately to prevent the biscuits from becoming soggy.

Find it online: https://yumfoodusa.com/classic-strawberry-shortcake-recipe/