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Tender, buttery biscuits are split and filled with sweet, juicy strawberries and a generous dollop of fresh whipped cream. This classic American dessert is the perfect way to celebrate summer.
For 8 servings
Prepare the Strawberry Topping
Make the Shortcake Dough
Shape and Bake the Shortcakes
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Tender, buttery biscuits are split and filled with sweet, juicy strawberries and a generous dollop of fresh whipped cream. This classic American dessert is the perfect way to celebrate summer.
This southern recipe takes 35 minutes to prepare and yields 8 servings. At 407.53 calories per serving with 5.14g of protein, it's a beginner-friendly recipe perfect for dessert.
Whip the Cream
Assemble and Serve
Use a mix of berries like blueberries, raspberries, and blackberries along with the strawberries for a mixed berry shortcake.
Add 1 teaspoon of lemon zest or 1/2 teaspoon of almond extract to the biscuit dough for a bright, complementary flavor.
For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend.
Add 1 tablespoon of finely chopped fresh basil or mint to the strawberries while they macerate for a refreshing, aromatic twist.
Strawberries are an excellent source of Vitamin C, an essential antioxidant that supports a healthy immune system and promotes skin health.
The vibrant red color of strawberries comes from anthocyanins, powerful antioxidants that help protect the body's cells from damage caused by free radicals.
The fresh strawberries contribute dietary fiber, which is important for digestive health and can help regulate blood sugar levels.
The buttermilk and heavy cream in this recipe provide a source of calcium, a mineral crucial for maintaining strong bones and teeth.
One serving of this Strawberry Shortcake contains approximately 450-550 calories, depending on the exact size of the biscuit and the amount of cream and strawberries used.
Strawberry Shortcake is a dessert and is best enjoyed in moderation. While the strawberries provide Vitamin C and fiber, the biscuits and whipped cream are high in refined carbohydrates, saturated fat, and sugar.
Yes, you can make the components separately in advance. The biscuits can be baked up to 2 days ahead and stored in an airtight container. The strawberries can be macerated a few hours ahead and kept in the fridge. Whip the cream just before serving for the best texture. Assemble right before you plan to eat.
This is usually caused by two things: overworking the dough or using ingredients that weren't cold enough. Mix the dough just until it comes together, and use very cold butter and buttermilk for a light, flaky texture.
Yes, you can use frozen strawberries if fresh are not available. Thaw them completely and drain any excess liquid before macerating them with sugar. The texture will be softer than fresh berries, but the flavor will still be delicious.
For whipped cream to form stiff peaks, everything must be very cold. Use heavy whipping cream straight from the refrigerator and chill your bowl and beaters in the freezer for 15 minutes beforehand. Also, ensure you are using 'heavy whipping cream' which has a high enough fat content (at least 36%).