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Strawberry Shortcake

A classic dessert that combines sweet and savory tender biscuits with juicy strawberries and fluffy whipped cream, perfect for any summer occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 400 kcal

Ingredients
  

Biscuit Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Use cold for flakier biscuits
  • 1 cup heavy cream Can substitute with half-and-half or whole milk

Strawberry Ingredients

  • 4 cups fresh strawberries, hulled and sliced Fresh, ripe strawberries are recommended
  • 1/4 cup granulated sugar (for macerating strawberries)
  • to taste Whipped cream (for serving) Optional to add vanilla extract for flavor

Instructions
 

Preparation

  • In a large bowl, mix together the flour, sugar, baking powder, and salt.
  • Cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the heavy cream and mix just until combined.
  • Turn the dough onto a floured surface and knead gently.
  • Roll out to about 1 inch thick and cut into rounds.

Baking

  • Place on a baking sheet and bake at 425°F (220°C) for 15-20 minutes until golden.

Macerating Strawberries

  • In another bowl, mix the sliced strawberries with sugar and let sit for about 30 minutes.

Assembly

  • To assemble, split the biscuits in half, layer with strawberries, and top with whipped cream.

Notes

Serve warm or at room temperature. Store components separately. Use leftovers within two days for biscuits and three days for strawberries.
Keyword Classic Dessert, Easy Dessert, Fresh Strawberries, Strawberry Shortcake, Summer Dessert