Classic Strawberry Shortcake Recipe
This classic Strawberry Shortcake recipe is the real deal and so easy to make at home. With its sweet flaky biscuits, juicy strawberries and freshly whipped cream you’ll be wanting to make this dessert all summer long.
Servings: 8 people
Calories: 469kcal
Ingredients
Sweet Biscuits
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 1/3 cup butter room temperature
- ¾ cup milk
Egg Wash for Biscuits
- 1 whole egg
- 1 tablespoon milk
- 2 tablespoons raw sugar
- 1 tablespoon butter melted
Strawberries
- 1 pound strawberries
- ¼ cup sugar
Whipped Cream
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Sweet Biscuits for Strawberry Shortcake
- Preheat oven to 425 degrees F.
- In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
- Add the softened butter to the dry ingredients and use a fork or pastry blender to mix until it resembles coarse crumbs. Make a well in the center of the butter and flour mixture, then add the milk. Slowly begin to add the flour mixture into the milk in the center, stirring slowly with a fork or your hands. Mix just until the dough comes together—the dough will be sticky and a little lumpy. Let the dough rest for 2-3 minutes.
- On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll it out with a rolling pin until it is even and about 3/4" thick.
- Using a 3-4" round biscuit cutter, cut out biscuits and place 1-2" apart on a lightly greased baking sheet. Use your thumb to make a small indent on the top of each biscuit to help them rise straight on all sides.
- In a small bowl, whisk together the egg and milk for the egg wash and brush over the tops of each biscuit. Sprinkle with raw sugar.
- Bake in a preheated oven for 12-15 minutes, or until lightly golden brown. Once done, remove from the oven and brush with melted butter. Set aside to cool completely.
Macerated Strawberries
- Wash fresh strawberries and remove the stems. Cut into quarters, then place in a medium bowl. Add the sugar and mix until combined.
- Cover the bowl with plastic wrap and let the strawberries sit at room temperature for at least 30 minutes, or up to 4 hours.
Homemade Whipped Cream
- In a large chilled bowl using an electric mixer, add the cold heavy cream, powdered sugar, and vanilla extract. Whip the cream on medium high speed for about 3-4 minutes, or until soft peaks form.
Assembling Strawberry Shortcake
- Cut each biscuit in half. On the bottom of the biscuit, add about 2 heaping spoonfuls of the macerated strawberries.
- Top with a generous dollop of whipped cream, then cover gently with the top biscuit. Serve immediately and enjoy!
Video
Notes
- Storing Biscuits: store in an airtight container at room temperature for up to 3 days.
- Storing Macerated Strawberries: store in an airtight container in the refrigerator for up to 4 days.
- To cut the biscuits, you can also use the bottom of a cup or jar. Or, you can cut them into squares using a sharp knife.
Nutrition
Calories: 469kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 265mg | Potassium: 427mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1017IU | Vitamin C: 34mg | Calcium: 175mg | Iron: 2mg