Homemade Strawberry Shortcakes: Your Ultimate Guide to a Perfect Summer Dessert
There’s nothing quite like the taste of a homemade strawberry shortcake to herald the arrival of summer. This classic dessert perfectly blends tender, slightly crumbly biscuits with luscious, macerated strawberries and generous dollops of fresh, airy whipped cream. It’s a symphony of textures and flavors that embodies the essence of warm-weather gatherings and sweet, simple pleasures. Forget the store-bought versions; creating these delightful shortcakes from scratch is a surprisingly straightforward process that yields a truly unforgettable treat. Get ready to impress your family and friends with this timeless dessert staple!
Why This Homemade Strawberry Shortcake Recipe Is a Must-Try
This strawberry shortcake recipe stands out because it simplifies the homemade process without compromising on flavor or authenticity. Each component is crafted to perfection, creating a dessert that feels both gourmet and comforting. The magic begins with the strawberries themselves. By macerating them – gently softening and sweetening them with sugar – we unlock their natural juices and intensify their vibrant flavor. This process yields irresistibly juicy, sweet berries that are a dream to pile high onto your shortcakes.
Next up is the incredibly easy-to-make whipped cream. You only need one core ingredient: heavy whipping cream. A few minutes with a mixer transforms this liquid into a cloud-like topping, reaching beautiful medium peaks that are light, airy, and utterly delightful. For those who enjoy a touch more sweetness and aroma, a hint of granulated sugar or powdered sugar and a splash of vanilla extract can be added, elevating the cream to pure bliss.
The perceived “hardest” part, the shortcake biscuits, is surprisingly approachable. With just a little attention to detail, a few basic ingredients like cold butter, and a simple cookie cutter, you can create biscuits that are tender on the inside, wonderfully crumbly on the outside, and boast those coveted flaky layers. We promise, even novice bakers can tackle these delightful shortcake biscuits with confidence. This recipe truly brings the joy of from-scratch baking within everyone’s reach, resulting in a summertime dessert that tastes truly exceptional.
Essential Ingredients for Perfect Strawberry Shortcakes
Crafting the best strawberry shortcakes relies on a few key ingredients. While the full list with precise measurements can be found in the printable recipe card at the end of this post, here’s a quick overview of what you’ll need to gather:
- For the Macerated Strawberries: Fresh strawberries, granulated sugar, and a pinch of salt.
- For the Shortcake Biscuits: All-purpose flour, granulated sugar, baking powder, salt, baking soda, chilled unsalted butter, buttermilk, a little extra heavy whipping cream for brushing, and golden sugar for sprinkling.
- For the Whipped Cream: Heavy whipping cream (and optional granulated or powdered sugar and vanilla extract).
Having all your ingredients prepped and ready before you start will make the baking process smooth and enjoyable. Remember, fresh, high-quality ingredients truly make a difference in the final taste of your homemade strawberry shortcakes.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient’s role and knowing when to make smart substitutions can significantly enhance your shortcake experience. Here’s a deeper dive:
Strawberries
For truly exceptional strawberry shortcakes, fresh strawberries are non-negotiable. Their vibrant flavor and firm texture are essential for macerating beautifully. Frozen strawberries tend to release too much water when thawed, resulting in a watery, less appealing macerated berry mixture. When selecting fresh strawberries, look for plump, bright red berries with green caps. Farmers’ markets are often the best place to find peak-season berries, which will offer the most intense flavor. After purchasing, remember to gently rinse them and hull (remove the green leafy top and white core) before quartering.
Shortcake Biscuits
The “short” in shortcake refers to the high fat content in the biscuits, which makes them crumbly and tender. Our homemade biscuit recipe is designed for maximum flakiness and rich flavor, but we understand that sometimes convenience is key. If you’re short on time or prefer a simpler approach, you can absolutely use a ready-made biscuit mix like Bisquick. Simply follow the package instructions to prepare your biscuits. However, we highly encourage trying the homemade version – the difference in taste and texture is truly rewarding. The secret to light, flaky biscuits lies in using **cold butter** and avoiding overworking the dough. Cold butter creates steam pockets as it melts in the oven, leading to those signature layers.
Whipped Cream
Nothing beats the ethereal lightness of fresh whipped cream. It’s incredibly simple to make with just one primary ingredient: heavy whipping cream (also known as heavy cream). For a naturally sweet and aromatic topping, we recommend adding 2 tablespoons of granulated sugar (or powdered sugar for an even smoother texture) and 1 teaspoon of vanilla extract. Whip it with a hand mixer until it reaches medium peaks – meaning it holds its shape but still has a soft, billowy consistency. While homemade is preferred for its superior flavor and texture, if time is extremely limited, a pre-made whipped topping like Cool Whip can be used as a convenient substitute. Just be aware that the flavor profile and texture will be different.
Step-by-Step Guide: How to Craft Your Own Strawberry Shortcakes
These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful recipe. For the exact measurements and a printable version of this recipe, complete with nutritional information, please Jump to Recipe at the bottom of this post.
- Prepare the Macerated Strawberries: In a large bowl, combine your hulled and quartered fresh strawberries with the granulated sugar and a pinch of salt. Gently stir everything together until the sugar begins to dissolve and coats the berries evenly. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or even up to a few hours. This allows the sugar to draw out the natural juices from the strawberries, creating a rich, flavorful syrup.
- Preheat Oven and Prep Baking Sheet: While the strawberries are macerating, preheat your oven to 400°F (200°C). Line a large baking tray with a silpat baking mat or parchment paper. This prevents sticking and ensures even baking for your shortcake biscuits.
- Combine Dry Ingredients and Cut in Butter: In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and baking soda until thoroughly combined. Next, add the diced, chilled unsalted butter. Using a fork or a pastry cutter, cut the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs, with some pieces of butter still visible, about the size of small peas. These butter pieces are key to creating flaky layers in your biscuits.
EXPERT TIP: For an even quicker method, you can pulse the dry ingredients and cold butter in a food processor until it reaches the desired crumbly consistency. Once butter is cut in, transfer the mixture to a large bowl and proceed to the next step.
- Add Buttermilk: Gradually stir in the chilled buttermilk, adding a little at a time, until it’s fully incorporated. The dough will appear shaggy and somewhat crumbly; this is the perfect consistency for tender biscuits. Avoid overmixing, as this can lead to tough shortcakes.
- First Roll and Press: Turn the shaggy dough, including any loose crumbles, out onto a clean, lightly floured work surface. Lightly flour your hands and your rolling pin. Gently press the dough together to form a cohesive mass, then continue pressing and rolling it out into a rough circle, aiming for a thickness of about 3/4-inch.
- First Fold for Layers: To create those desirable flaky layers, fold the top one-third of the dough down over the center. Then, fold the bottom one-third of the dough up over the center, mimicking the way you’d fold a letter. This technique helps build structure and layers within the biscuits.
- Repeat Folding Process: Rotate the dough 90 degrees clockwise. Lightly flour the dough and your rolling pin again, then roll the dough out to an approximate 3/4-inch thick rounded rectangle. Repeat the folding process: fold the top one-third down to the center, then the bottom one-third up to the center. Repeat this rolling and folding step two more times. This layering technique is crucial for achieving truly tall and flaky shortcakes.
- Cut Out Biscuits: For the final time, roll the dough out to a rounded rectangle about 3/4-inch thick. Use a 2 1/2-inch circle biscuit cutter or cookie cutter to stamp out circles. It’s crucial not to twist the cutter as you press down; simply press straight down and lift straight up. Twisting seals the edges, which can prevent the biscuits from rising properly. Gather the scraps of dough, gently press them together, reroll, and stamp out any additional circles. You should yield approximately 6 dough circles from this batch.
- Prepare for Baking: Arrange the raw dough circles on your prepared baking tray, ensuring they are touching each other slightly in the center. This slight contact encourages them to rise taller. Brush the tops of each biscuit with a small amount of heavy whipping cream, which helps create a beautiful golden crust. Finally, sprinkle them with golden sugar for a touch of sweetness and sparkling texture.
- Bake the Biscuits: Transfer the baking tray to your preheated oven. Bake for approximately 16 to 20 minutes, or until the biscuits are beautifully puffed, golden brown on top, and cooked through. The exact time may vary depending on your oven. Once baked, remove them from the oven and allow them to cool completely on a wire rack before assembling.
- Slice the Shortcakes: Once the shortcake biscuits have cooled to room temperature, use a serrated knife to carefully slice each biscuit in half horizontally. This creates the perfect base for layering your strawberries and cream.
- Whip the Cream: In a large, chilled bowl, add the cold heavy whipping cream. Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cream on medium-high speed until it forms medium peaks – meaning it holds its shape but is still soft and billowy. This usually takes about 3-5 minutes. For sweetened vanilla whipped cream, once soft peaks form, add 2 tablespoons of granulated sugar (or powdered sugar for a finer texture) and 1 teaspoon of vanilla extract, then continue whipping until medium peaks are achieved.
- Assemble and Serve: To assemble your strawberry shortcakes, take the bottom half of a sliced biscuit. Spoon a generous amount of the macerated strawberries, including some of their delicious juice, onto it. Follow with a dollop of fresh whipped cream. Place the top half of the biscuit gently on top. Finish with another dollop of whipped cream and, for an extra touch, garnish with a whole fresh strawberry. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Success
Yes, you can certainly prepare components in advance to save time, but for the best texture and flavor, it’s ideal not to assemble them too far ahead. We highly recommend making the shortcake biscuits and macerated strawberries a day in advance. Store the cooled biscuits in an airtight container at room temperature to maintain their tender crumb. The macerated strawberries should be stored in an airtight container in the refrigerator. The whipped cream, especially if it’s not stabilized, is best made just before serving, or at most an hour or two in advance. Assembling the shortcakes too early can lead to the biscuits becoming soggy from the strawberry juices and the cream losing its airy texture.
To prevent your leftover shortcakes from getting soggy, it’s best to store each component separately if possible. Keep any remaining biscuits in an airtight container at room temperature for up to 4 days. The macerated strawberries can be stored in an airtight container in the refrigerator for up to 4 days. Leftover whipped cream, being delicate, will likely only maintain its best texture for 1-2 days in the refrigerator before it begins to fall flat. If you’ve already assembled some shortcakes, they are best enjoyed within a few hours. If storing an assembled shortcake, gently cover it and refrigerate, but consume it as soon as possible for optimal freshness.
The primary secret lies in using very cold butter and buttermilk. When cold butter hits the hot oven, the water within it turns to steam, creating pockets that result in flaky layers. Additionally, avoid twisting your biscuit cutter when stamping out the dough circles. Press straight down and lift straight up. Twisting seals the edges of the biscuit, which can prevent it from rising as high and forming those beautiful layers.
Overmixing biscuit dough develops the gluten in the flour too much, leading to tough, chewy biscuits rather than tender, crumbly ones. You want the dough to be shaggy and just combined, with visible butter pieces. This minimal handling ensures a delicate texture. Once the buttermilk is added, mix just until no dry flour streaks remain.
Delightful Serving Suggestions
Once your homemade strawberry shortcakes are assembled, they are ready to be savored! For an extra special presentation, serve them immediately with an additional dollop of fresh whipped cream on top and a whole, vibrant strawberry as garnish. A small sprig of fresh mint can also add a beautiful touch of color and a subtle aromatic lift.
These versatile treats can be enjoyed in various ways: chilled for a refreshing bite on a hot day, at room temperature for a softer biscuit, or gently warmed for a cozy feel. When entertaining, a fantastic approach to minimize leftovers and keep components fresh is to create a “strawberry shortcake bar.” Set out the split biscuits, a bowl of macerated strawberries, and a bowl of whipped cream, allowing guests to assemble their own desserts. This ensures every shortcake is perfectly customized and enjoyed at its peak freshness, preventing any pre-assembled cakes from becoming soggy.
More Irresistible Strawberry Recipes to Try
If you’re a fan of fresh strawberries, you’ll love exploring these other delicious recipes that highlight this beloved fruit. From layered desserts to classic cakes, there’s a strawberry treat for every occasion:
- Strawberry Lasagna
- Strawberry Bundt Cake
- Strawberry Pretzel Salad
- Strawberry Dream Dessert
- Strawberry Shortcake Trifle
- Cheesecake Stuffed Strawberries
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Classic Homemade Strawberry Shortcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dessert
Cuisine:
American
6
servings
50 minutes
444
Amanda Davis
Ingredients
Macerated Strawberries
-
5
cups
fresh strawberries
hulled and quartered -
¼
cup
granulated sugar -
1
pinch
salt
Shortcake Biscuits
-
1 ⅓
cups
all-purpose flour
plus more for rolling out dough -
2
Tablespoons
granulated sugar -
2
teaspoons
baking powder -
½
teaspoon
salt -
¼
teaspoon
baking soda -
6
Tablespoons
unsalted butter
chilled and diced -
½
cup
buttermilk
chilled -
½
Tablespoon
heavy whipping cream
for brushing on top of biscuit dough -
½
Tablespoon
golden sugar
for sprinkling on top of dough
Whipped Cream
-
1
cup
heavy whipping cream -
2
Tablespoons
granulated sugar
(optional, or powdered sugar) -
1
teaspoon
vanilla extract
(optional)
Things You’ll Need
-
Pastry cutter -
Rolling pin -
Hand mixer -
Biscuit cutters
Before You Begin & Expert Tips
- To make the tallest and flakiest shortcake biscuits possible, be absolutely sure to use very cold butter and chilled buttermilk. The cold fat creates steam in the oven, leading to those wonderful layers.
- Also, when using the biscuit cutter, be careful not to twist it as you stamp out the dough circles. A straight press down and lift up prevents sealing the edges, which allows for maximum rise.
- Instead of cutting the butter into the dry ingredients with a fork or pastry cutter, you can achieve a similar result by pulsing them together in a food processor. After the butter is incorporated into coarse crumbs, transfer the dough to a large bowl and gradually stir in the buttermilk. This method is often quicker and ensures the butter stays cold.
- For perfectly whipped cream, ensure your heavy whipping cream is well chilled, and consider chilling your mixing bowl and whisk attachment for 10-15 minutes beforehand. This helps the cream whip up faster and hold its peaks better.
Instructions
-
Stir together all ingredients for the macerated strawberries (strawberries, granulated sugar, salt) in a large bowl. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow juices to develop.
-
Preheat your oven to 400°F (200°C). Line a large baking tray with a silpat baking mat or parchment paper for non-stick baking.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the diced, chilled butter and cut it into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
-
Gradually stir in the chilled buttermilk until all dry ingredients are incorporated and the dough is shaggy and slightly crumbly. Avoid overmixing.
-
Turn the dough (including any crumbles) out onto a clean, lightly floured work surface. Flour your hands and rolling pin. Press the dough together, then roll it out to about 3/4-inch thick in a circular shape.
-
Fold the top one-third of the dough over onto the center, then fold the bottom one-third over onto the center, like folding a letter.
-
Rotate the dough 90 degrees clockwise. Lightly flour the dough and use a floured rolling pin to roll it out to a rounded rectangle about 3/4-inch thick. Repeat the “letter-fold” (folding top and bottom thirds to the center). Repeat this rolling and folding step two more times for optimal layers.
-
For the final time, roll the dough out to a rounded rectangle approximately 3/4-inch thick. Use a 2 1/2-inch circle biscuit or cookie cutter to stamp out circles, ensuring you do not twist the cutter as you press down and lift. Gather the dough scraps, gently reroll, and stamp out any remaining circles. You should end up with 6 shortcake biscuits.
-
Arrange the dough circles so they are lightly touching in the center of the prepared baking tray. Brush the tops of the biscuits with the extra heavy whipping cream and sprinkle them generously with golden sugar.
-
Bake for 16 to 20 minutes, or until the biscuits are puffed, golden brown, and cooked through. Remove from oven and let them cool completely on a wire rack.
-
Once the shortcakes are completely cooled, use a serrated knife to carefully slice each biscuit in half horizontally.
-
To make the whipped cream, pour the cold heavy whipping cream into a large, chilled bowl. Using a hand mixer, whip on medium-high speed for 3-5 minutes until medium peaks form. If desired, add 2 tablespoons of granulated sugar (or powdered sugar) and 1 teaspoon of vanilla extract and continue whipping until incorporated and peaks are firm.
-
Assemble your shortcakes: Spoon a generous portion of macerated strawberries (and their delicious juices) onto the bottom half of a biscuit. Top with a dollop of fresh whipped cream. Place the top half of the biscuit on, then add another dollop of whipped cream and a whole strawberry for garnish. Serve immediately.
Storage & Make Ahead Tips
- To prevent soggy shortcakes, it is best to store each of the ingredients separately. Keep leftover biscuits at room temperature in an airtight container for up to 4 days. The macerated strawberries can be stored in the refrigerator in an airtight container for up to 4 days.
- Fresh whipped cream, especially if not stabilized, is best made just before serving. It will likely only last 1-2 days in the refrigerator before it begins to fall flat and lose its airy texture.
- If you need to make them ahead for an event, prepare the biscuits and strawberries a day in advance, storing them separately as described above. Assemble the shortcakes no more than an hour or two before serving.
Nutrition Information
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on March 22, 2022.