Jacy Is there any dessert more classically summery and satisfying than strawberry shortcake? That perfect combination of sweet, juicy berries, fluffy whipped cream, and a tender, crumbly base is a timeless treat. Yet, many people are intimidated by the idea of making it from scratch, fearing it’s too complex. I’m here to show you that’s not the case. This guide delivers the ultimate strawberry shortcake recipe easy to follow, guaranteeing delicious results without fuss. We’re focusing on the traditional, beloved method of making a true strawberry shortcake with biscuits, as the biscuit’s slightly savory, buttery flavor is the perfect counterpoint to the sweet strawberries.
Table of Contents
Strawberry Shortcake
Ingredients
For the Shortcake Biscuits
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 3/4 cup (180ml) cold heavy cream, plus extra for brushing
- 1 large egg
- 1 tablespoon coarse sugar (for sprinkling)
For the Strawberry Filling
- 1.5 lbs (680g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream
- 1 cup (240ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
1. Prepare the Strawberries: At least 30 minutes before assembling, combine the sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Stir gently, then let them sit at room temperature. This macerating process draws out the berries’ natural juices to create a delicious syrup.
2. Make the Biscuit Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter, two forks, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining.
3. Combine Wet & Dry: In a small bowl or measuring cup, whisk together the 3/4 cup cold heavy cream and the egg. Pour this mixture into the flour-butter mixture. Use a fork or a spatula to gently stir just until a shaggy dough forms. Do not overmix.
4. Shape and Bake: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Using a floured 3-inch round cutter, cut out biscuits, pressing straight down without twisting. Gather scraps, pat together gently, and cut more biscuits. You should get 6-8. Place them on the prepared baking sheet, brush the tops with a little heavy cream, and sprinkle generously with coarse sugar.
5. Bake: Bake for 12-15 minutes, or until the tops are golden brown. Transfer to a wire rack to cool completely.
6. Whip the Cream: While the biscuits cool, make the whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla. Using a hand mixer or a whisk, beat on medium-high speed until stiff peaks form.
7. Assemble: To assemble your perfect strawberry shortcake recipe easy, split a biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half. Top with a large dollop of whipped cream. Place the top biscuit half over the cream. This is the authentic way to enjoy a strawberry shortcake with biscuits.
Tips & Variations
- Biscuit Shape: No round cutter? Simply pat the dough into a square and cut it into 6 squares with a sharp knife.
- Berry Swap: Try this with a mix of raspberries and blueberries, or use peaches in late summer.
- Lemon Zest: Add a teaspoon of lemon zest to the biscuit dough for a bright, citrusy note.
- Flour Power: For a slightly heartier biscuit, substitute 1/2 cup of the all-purpose flour with whole wheat pastry flour.
Serving & Storage
Serve the assembled shortcakes immediately. The components can be prepared ahead: the biscuit dough can be cut, placed on the baking sheet, and refrigerated for up to 2 hours before baking. Baked biscuits can be stored in an airtight container at room temperature for 1-2 days. Macerated strawberries can be refrigerated for up to 24 hours. Whipped cream is best made just before serving.
Nutritional Benefits
Strawberries are an excellent source of vitamin C, antioxidants, and fiber. Using real cream provides a source of fat-soluble vitamins and creates a more satisfying dessert than artificial whipped toppings. The homemade biscuit allows you to control the sugar and ingredient quality.
Common Mistakes to Avoid
- Overmixing the Dough: This activates the gluten and leads to tough biscuits. Mix only until the ingredients are just combined.
- Using Warm Butter or Cream: Cold fat is essential for creating steam pockets in the oven, which gives the biscuits their flaky, tender texture.
- Twisting the Cutter: Press straight down. Twisting seals the edges and prevents the biscuits from rising properly.
- Skipping the Maceration: Letting the strawberries sit with sugar is crucial for creating the syrupy sauce that soaks into the biscuit.
- Under-whipping the Cream: Ensure your cream and bowl are cold, and whip to stiff peaks so it holds its shape when assembled.
Final Conclusion
Mastering this classic dessert is simpler than you think. With a few key techniques—keeping ingredients cold, not overworking the dough, and allowing the strawberries to macerate—you can create a show-stopping dessert that tastes like summer on a plate. This dependable strawberry shortcake recipe easy is one you’ll return to for years, proving that the best version is a homemade strawberry shortcake with biscuits. I encourage you to gather the simple ingredients and treat yourself and your loved ones to this unforgettable delight.
FAQs
Can I use store-bought biscuits or pound cake?
While you can, the character of a true strawberry shortcake comes from the slightly savory, buttery homemade biscuit. It’s worth the extra 15 minutes of hands-on time for a vastly superior texture and flavor.
How do I prevent my whipped cream from deflating?
Ensure everything is cold: the cream, the bowl, and the beaters. Chill them in the freezer for 10-15 minutes before starting. Also, avoid overbeating, as it can turn into butter.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture may be slightly more delicate but will still be delicious.
Why aren’t my biscuits rising high and fluffy?
The most common culprits are old baking powder (check the expiration date), overmixed dough, or an oven that isn’t hot enough. Ensure your oven is fully preheated before baking.
Can I freeze the shortcake biscuits?
Absolutely. Bake and cool the biscuits completely, then wrap them tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature and warm slightly in the oven before serving.
