Strawberry Shortcake

Strawberry Shortcake is a summer classic! Nothing beats that flaky biscuit loaded with sweet berries and clouds of fresh whipped cream!

You cannot go through summer without eating Strawberry Shortcake! It’s one of the easiest ways to enjoy those amazing sweet fresh berries. This is one dessert you can’t go wrong with. Serve it at a dinner party and your guests will be licking their plates clean. This strawberry shortcake even rivals Better Than Sex Cake for my family’s favorite dessert. And that’s saying something!

STRAWBERRY SHORTCAKE
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Strawberries are one of my very favorite fruits. They’re great plain, tossed in sugar, dipped in chocolate or 2-Ingredient Low-Fat Fruit Dip, and are awesome in desserts like Tres Leches Cake and of course– Strawberry Shortcake.

How to make strawberry shortcake

• Macerate berries – place strawberries in sugar and let them sit for a while.
• Make shortcake – I love the home recipe below, but angel food cake or store-bought pound cake works too.
• Layer it up! Cut your shortcakes or angel food cake slice in half. top with prepared strawberries and a dollop of whipped cream. Repeat the layers and grab a fork!

This strawberry shortcake recipe is so easy to make! The first step is to get the berries ready. First, you’ll slice them up, toss them with a couple tablespoons sugar, and set them in the fridge to give them time to marinate. In about 30 minutes the sugar will dissolve, berries will release their juices, and they’ll taste even sweeter.

Meanwhile, you’ll make the shortcakes, which are pretty much biscuits. Yes, you could just buy a can of biscuit dough but homemade is always best. All it takes is some flour, sugar, baking powder, salt, butter, and cream. You just mix it all together and roll out the dough and cut out rounds using a biscuit cutter. If you don’t have one you can easily use the lid of a mason jar. Unlike typical biscuits, you’ll brush the tops of these with butter and then sprinkle with sugar. These then bake for 18-20 minutes.

While the shortcakes bake you can whip up the cream with a little sugar. You can either do this by hand with a whisk or with an electric mixer. Whip until the cream forms soft peaks.

When the cakes are done you’ll pull the shortcakes apart and add some strawberries on top of the bottom, top with whipped cream, and then repeat the layers with the top of the shortcake. You’re ready to serve. Easy peasy!

These taste amazing fresh, but can definitely be made ahead of time. Just store the shortcakes in an airtight container and keep the whipped cream and marinated strawberries in the fridge.

Strawberry Shortcakes are the best! They’re so irresistible your guest will be asking for seconds. Enjoy!

Want more strawberry dessert recipes?

• Brownie Strawberry Shortcake
• Strawberry Cheesecake Napoleons
• Strawberry Shortcake Kabobs
• Strawberry Cheesecake
• Strawberry Colada Dump Cake
• Strawberry Pound Cake with Champagne Glaze
• More dessert recipes…

Tools used to make this Strawberry Shortcake recipe

Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.

Mixing Bowls: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.

Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!

Strawberry Shortcake

Strawberry Shortcake is a summer classic! Nothing beats that flaky biscuit loaded with sweet berries and clouds of fresh whipped cream!

Print Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Course: Dessert

Cuisine: American

Servings: 8

Calories: 438kcal

Author: Melanie Dueck

Ingredients

For the Shortcakes:

• 2 cups all-purpose flour
• 2 ½ tablespoon granulated sugar divided
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons butter cold, sliced
• ¾ cup heavy whipping cream
• 1 tablespoon butter melted

For the Berries:

• 1 pound strawberries sliced
• 2 tablespoons granulated sugar

For the Cream:

• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar

Instructions

For the Berries:

• Mix strawberries and sugar together in a bowl and place in the fridge.

For the Shortcakes:

• Preheat oven to 400 degrees F and grease or line a baking sheet with parchment paper.
• In the bowl of a stand mixer with paddle attachment, mix flour, 2 tablespoons sugar, baking powder, and salt together. Add sliced cold butter and mix until pea size. Slowly stream in the cream while mixing on low. Mix until almost combined.
• Knead dough on a lightly floured surface for 1 minute until it forms a soft dough. Roll dough to about 1/3 inch thick. Use a 2 1/2 inch biscuit cutter to cut out 16 rounds.
• Place 8 rounds on prepared baking sheet. Brush the tops with melted butter and then place the remaining rounds on top. Brush with butter again and sprinkle with the remaining 1/2 tablespoon sugar. Bake for 18-20 minutes or until golden.

For the Cream:

• Whip the heavy whipping cream and sugar together by hand with a whisk or with an electric mixer until soft peaks.
• Assemble by separating the shortcakes. Add strawberries to the bottom cake and top with whipped cream. Add the top of the cake and layer again with strawberries and whipped cream. Serve immediately.

Video

Nutrition

Calories: 438kcal | Carbohydrates: 39g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 97mg | Sodium: 255mg | Potassium: 285mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1080IU | Vitamin C: 33.7mg | Calcium: 104mg | Iron: 1.8mg

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