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Best Classic Strawberry Shortcake – Easy Homemade Recipe

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This classic strawberry shortcake features warm, buttery biscuits topped with juicy macerated strawberries and cloud-like whipped cream. It’s a quick and easy dessert that’s perfect for spring and summer, made with simple ingredients and ready in about 30 minutes.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • 3 tablespoons granulated sugar (adjust based on sweetness of berries)
  • 1 teaspoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup heavy cream, plus extra for brushing tops
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar for sprinkling (optional)
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons powdered sugar (optional)

Instructions

  1. In a medium bowl, combine the sliced strawberries, 3 tablespoons sugar, and lemon juice. Stir gently to coat. Let them sit at room temperature while you make the biscuits, stirring halfway through.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. Make a well in the center. Pour in the heavy cream and vanilla extract. Stir with a fork just until the dough comes together. It will look shaggy and a bit dry.
  5. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle about 3/4 inch thick. Fold it in half, then pat it out again to 3/4 inch thickness. Use a floured biscuit cutter to cut out rounds, pressing straight down without twisting. Gather scraps, re-pat gently, and cut again.
  6. Place the biscuits on the prepared baking sheet, about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with turbinado sugar if using.
  7. Bake for 12 to 15 minutes, until the biscuits are golden brown and puffed. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. While the biscuits cool, pour the cold heavy cream into a chilled bowl. Add vanilla extract and powdered sugar if using. Beat on medium-high speed until soft peaks form, about 2 to 3 minutes with a hand mixer.
  9. Split each warm biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over it. Add a big dollop of whipped cream. Top with the other biscuit half, then add more strawberries and cream on top. Serve immediately.

Notes

For the best texture, use strawberries that are ripe but still firm. Cold ingredients are non-negotiable for the biscuits. Do not overwork the dough. Macerating the strawberries for 15 minutes is essential for the syrup. Chill your bowl and beaters for the whipped cream. Assemble just before serving to prevent sogginess.

Nutrition

Keywords: strawberry shortcake, classic strawberry shortcake, easy strawberry shortcake, homemade strawberry shortcake, strawberry dessert, summer dessert, biscuit shortcake

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