Strawberry Shortcake Recipe

There’s just something magical about a homemade Strawberry Shortcake Recipe—the juicy, sweet strawberries, billowy whipped cream, and tender, citrus-kissed biscuits combine into pure summertime bliss on a plate. This dessert feels like a celebration, whether you’re serving it at a backyard gathering or treating yourself on a sunny afternoon. Forget store-bought versions! Once you make this from scratch, you’ll understand why it’s a beloved classic that always draws smiles (and requests for seconds).

Ingredients You’ll Need

Let’s keep things delightfully simple—the best Strawberry Shortcake Recipe relies on honest, fresh ingredients that each play a starring role. These components are straightforward, but together they create the perfect balance of flavors, textures, and color.

• Strawberries (2 pounds): Fresh, ripe strawberries are the sweet, juicy soul of this dessert. Quartering them ensures every bite gets fruit.
• Granulated Sugar (1/4 cup + 2 Tbsp + 1 tsp): Enhances the natural sweetness of the berries, biscuits, and whipped cream.
• Lemon (1 fruit, zest and juice): Lemon juice brightens the berries, while the zest adds fresh, fragrant notes to the biscuits.
• All-Purpose Flour (2 cups): The base for those tender, golden biscuits. Measure carefully for the fluffiest results.
• Baking Powder (1 Tbsp): Essential for creating lofty, soft biscuits that split easily.
• Kosher Salt (1 tsp): Balances the sweetness and enhances flavors throughout the recipe.
• Unsalted Butter (8 Tbsp, cold): Gives the biscuits their buttery richness and irresistible crumb.
• Heavy Cream (1 1/4 cups for biscuits, 1 1/2 cups for whipped cream): For luscious biscuits and pillowy clouds of whipped cream—it’s worth using the good stuff!

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

In a large bowl, toss your quartered strawberries with the granulated sugar and lemon juice. Set aside while you prepare the biscuits. This rest time lets the berries release their juices and take on a jammy, intensely fruity character that’s the signature of any great Strawberry Shortcake Recipe.

Step 2: Prepare Your Biscuit Base

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a big bowl, combine the lemon zest and a portion of the sugar. Rub them together with your fingertips—it will suddenly smell incredible! This little trick infuses citrusy aroma directly into your biscuit foundation.

Step 3: Mix the Dry Ingredients

Add your flour, baking powder, and salt to the zest-sugar mixture. Use a fork to stir everything until well blended—this even distribution means perfect biscuits every time.

Step 4: Work in Cold Butter

Add the cold, cubed butter right into your flour mix. With your fingertips, quickly rub the butter into the flour until you have pea-sized bits. This part is oddly satisfying, and it’s what gives your biscuits that flakey, tender texture we all crave.

Step 5: Add Cream and Form Biscuits

Drizzle the cold heavy cream into your flour-butter mixture. Gently stir with a fork until combined; don’t worry if the dough seems a little sticky. Using a large spoon or ice cream scoop, form the dough into eight tall, generous mounds, spacing them well apart on the baking sheet. Sprinkle each with a touch of reserved sugar for a sweet, sparkly top.

Step 6: Bake to Golden Perfection

Bake in your preheated oven until the bottoms are deeply golden and the tops just lightly browned—this should take about 15 to 20 minutes. Your kitchen will smell glorious, and you’ll know it’s biscuit o’clock!

Step 7: Whip Up the Cream

Right before serving, whip the cold heavy cream with granulated sugar until you see soft but sturdy peaks form. It’s how your Strawberry Shortcake Recipe gets its dreamy, cloud-like finish—just don’t overmix or it’ll get too stiff.

Step 8: Assemble Your Strawberry Shortcake Recipe

Split the warm biscuits in half crosswise. Layer on a generous spoonful of those juicy strawberries, pile on the whipped cream, and cap it with the biscuit top. Each bite bursts with sweet, tart, and creamy flavors—it’s a moment worth savoring.

How to Serve Strawberry Shortcake Recipe

Garnishes

Dress up your shortcakes with a flourish of lemon zest or a few extra sliced strawberries for color. A sprig of fresh mint or a dusting of powdered sugar will make every serving look Instagram-ready and taste even brighter.

Side Dishes

Since this Strawberry Shortcake Recipe is a showstopper on its own, keep sides simple: a glass of iced tea, a sweet dessert wine, or even a scoop of vanilla ice cream if you’re feeling extra-indulgent. For a brunch party, try serving with fresh coffee and a platter of other summer fruits.

Creative Ways to Present

If you want to take things up a notch, serve the shortcakes deconstructed in individual jars for picnics, stack mini versions as a festive dessert tower, or top each with a drizzle of homemade berry sauce for an elegant finish. However you serve it, this dessert invites playful twists.

Make Ahead and Storage

Storing Leftovers

If you have assembled shortcakes left over (which rarely happens!), cover them loosely and store in the refrigerator. The biscuits will soften but will still be delicious the next day.

Freezing

Bake the biscuits ahead and let them cool completely, then freeze in an airtight container for up to a month. Thaw on the counter whenever you’re ready for shortcake—just add fresh strawberries and cream after thawing.

Reheating

To reheat the biscuits, pop them in a 300°F oven for a few minutes until warmed through. This revives their texture beautifully and readies them for a new round of strawberry and cream goodness.

FAQs

Can I use frozen strawberries for this Strawberry Shortcake Recipe?

Yes, in a pinch, you can use thawed frozen strawberries, but fresh ones provide the best flavor and texture. Try to drain excess liquid from frozen berries before macerating so your shortcakes don’t get soggy.

What if I don’t have heavy cream?

You’ll get the fluffiest biscuits and whipped topping with heavy cream, but you can substitute half-and-half for the biscuits if needed. For the whipped cream, full-fat coconut cream makes a great non-dairy alternative.

Can I make the biscuits ahead of time?

Absolutely! Bake the biscuits a few hours ahead or even the day before, then store them covered at room temperature. Rewarm briefly in the oven just before assembling your shortcakes for maximum fluffiness.

Is this Strawberry Shortcake Recipe suitable for kids to help with?

Definitely! Kids can help hull and slice strawberries, sprinkle sugar on top, and even stir up the dough. Assembling the shortcakes is a wonderfully fun (and rewarding) finish for little helpers.

Can I double the recipe for a party?

This recipe scales up beautifully for gatherings. Just keep your ingredient ratios the same and bake the biscuits in batches so they rise and brown evenly. It’s a fabulous make-ahead dessert for feeding a happy crowd.

Final Thoughts

There’s nothing quite like sharing a big platter of homemade strawberry shortcake with people you love. This Strawberry Shortcake Recipe turns simple ingredients into something truly special, and I hope you’ll make it part of your next celebration—or any day that needs a little extra sweetness. Give it a try and let those summer flavors shine!

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