why make this recipe

Homemade Strawberry Shortcake is a delightful dessert that brings together fresh strawberries, fluffy biscuits, and sweet whipped cream. It’s a simple yet delicious treat that is perfect for summer gatherings, picnics, or a special family dessert. This recipe lets you enjoy the sweetness of ripe strawberries paired with a light, buttery cake, making it a favorite for both kids and adults. Plus, making it from scratch means you can control the ingredients and customize it to your taste.

how to make Homemade Strawberry Shortcake

Ingredients:

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:

In a bowl, combine the sliced strawberries with 1/4 cup sugar. Let them sit to create a syrup.
Preheat your oven to 425°F (220°C).
In a mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Cut in the chilled butter until the mixture is crumbly.
Stir in milk until just combined.
Turn the dough onto a floured surface. Knead it gently and roll it out to about 1-inch thickness. Cut into rounds.
Place the rounds on a baking sheet and bake for 12-15 minutes or until golden brown.
While the cakes cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
To assemble, slice the shortcakes in half, spoon strawberries over the bottom half, add whipped cream, and top with the other half.

how to serve Homemade Strawberry Shortcake

Serve your Homemade Strawberry Shortcake immediately after assembling for the best experience. You can present it on a dessert plate, adding a drizzle of the strawberry syrup over the whipped cream for extra flavor. This dessert pairs wonderfully with a cup of tea or coffee and is perfect at summer BBQs and gatherings.

how to store Homemade Strawberry Shortcake

If you have leftovers, store the components separately for the best taste. The shortcakes can be kept in an airtight container at room temperature for up to two days. The strawberries can be stored in the fridge for 2-3 days, and the whipped cream should be kept in the refrigerator and used within 24 hours.

tips to make Homemade Strawberry Shortcake

Make sure your butter is very cold for the best texture in the shortcakes.
Do not overmix the dough; combine until just mixed for tender cakes.
You can add a bit of lemon zest to the strawberries for a fresh flavor twist.
If you prefer a less sweet dessert, adjust the sugar in the whipped cream.

variation

Feel free to substitute other fruits for strawberries, such as blueberries, peaches, or raspberries. You can also try flavored whipped cream, like adding a little lemon or almond extract.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw them first and drain excess liquid.

2. How do I know when the shortcakes are done baking?
The shortcakes are done when they are golden on top and spring back when lightly pressed.

3. Can I make the shortcakes ahead of time?
Yes, the shortcakes can be made a day in advance. Just store them in an airtight container until you’re ready to serve.

Homemade Strawberry Shortcake

A delightful summer dessert combining fresh strawberries, fluffy biscuits, and sweet whipped cream, perfect for gatherings and family occasions.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

For the strawberries

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar for the strawberries

For the shortcakes

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced must be very cold for best texture
1/4 cup sugar for the shortcakes
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk

For the whipped cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preparation

In a bowl, combine the sliced strawberries with 1/4 cup sugar. Let them sit to create a syrup.
Preheat your oven to 425°F (220°C).
In a mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt. Cut in the chilled butter until the mixture is crumbly.
Stir in milk until just combined.
Turn the dough onto a floured surface. Knead it gently and roll it out to about 1-inch thickness. Cut into rounds.

Baking

Place the rounds on a baking sheet and bake for 12-15 minutes or until golden brown.

Whipping Cream

While the cakes cool, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Assembly

To assemble, slice the shortcakes in half, spoon strawberries over the bottom half, add whipped cream, and top with the other half.

Notes

For the best experience, serve immediately after assembling. Store components separately if there are leftovers.

Keyword Berry Dessert, Easy Dessert, Homemade Dessert, Strawberry Shortcake, Summer Dessert