Strawberry Shortcake
Tender, buttery biscuits split open and piled high with juicy, macerated strawberries and billowy clouds of vanilla whipped cream. This classic American summer dessert comes together in under an hour and tastes like sunshine on a plate.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Preheat oven to 425°F (220°C).2.Line a baking sheet with parchment paper.TIPA hot oven is crucial for tall, flaky biscuits. - mix · ~1 min
Mix the dry ingredients.
1.In a large bowl, whisk together 2 cups flour, 3 tbsp sugar, 1 tbsp baking powder, and 1 pinch salt. - mix · ~2 min
Cut in the cold butter.
1.Add 6 tbsp cold cubed butter to the flour mixture.2.Use a pastry cutter or two forks to cut butter into pea-sized crumbs.3.Work quickly so the butter stays cold.TIPVisible butter bits create steam and flaky layers in the oven. - mix · ~1 min
Add milk and form the dough.
1.Pour in ¾ cup cold milk.2.Stir gently with a fork until the dough just comes together.3.Do not overmix; a few dry spots are fine.TIPOverworking the dough makes tough biscuits. Stop as soon as it holds together. - prep · ~3 min
Shape and cut the biscuits.
1.Turn dough onto a floured surface and pat into a 1-inch thick rectangle.2.Fold the dough over itself 3 times without kneading.3.Pat to ¾-inch thickness and cut out 4 rounds with a 3-inch cutter.4.Place biscuits on the prepared baking sheet.TIPPressing straight down with the cutter (no twisting) helps biscuits rise evenly. - bake · ~15 min
Bake the biscuits until golden.
Bake at 425°F for 12-15 minutes, until tall and golden brown on top. Transfer to a wire rack to cool slightly.
- prep · ~1 min
Macerate the strawberries.
1.While biscuits bake, toss 500g sliced strawberries with 3 tbsp sugar in a bowl.2.Let sit at room temperature for at least 15 minutes until juicy.TIPMacerating draws out the berries' natural juices and creates a syrupy sauce. - mix · ~3 min
Whip the cream.
1.In a chilled bowl, combine 1½ cups cold heavy cream, 2 tbsp sugar, and 1 tsp vanilla extract.2.Whip with an electric mixer on medium-high until soft peaks form.3.Do not overbeat; cream should be billowy and spoonable.TIPChill the bowl and beaters for 10 minutes beforehand for the fluffiest whipped cream. - assemble · ~2 min
Assemble the shortcakes.
1.Split each warm biscuit in half horizontally.2.Spoon a generous heap of macerated strawberries over the bottom half.3.Add a large dollop of whipped cream.4.Place the biscuit top slightly off-center and add more strawberries and a final cream crown.TIPServing while the biscuits are still warm creates the best contrast with the cool cream and strawberries. - serve
Serve immediately.
Drizzle any remaining strawberry juices from the bowl over each shortcake and serve right away.
TIPOnce assembled, shortcakes should be eaten within 30 minutes before the biscuits soften.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more acidic and syrupy strawberry mixture, add a squeeze of lemon juice along with the sugar during maceration.
- 2Do not twist the biscuit cutter; press straight down for the tallest, most even rise during baking.
- 3If you don't have a pastry cutter, use two forks or your fingertips to work the cold butter into the flour quickly.
- 4Chill your metal mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for the best volume and stability.
- 5Assemble the shortcakes just before serving; once assembled, the biscuits will soften from the strawberry juices within 30 minutes.
- 6Brush the biscuit tops with a little heavy cream or melted butter before baking for a more golden, glossy crust.
Adapt it for your goals.
Mixed Berry Shortcake
Swap half the strawberries with fresh blueberries, raspberries, or sliced peaches for a colorful, more complex berry flavor.
Lemon Vanilla ShortcakeLemon-Vanilla Shortcake
Add 1 tablespoon of fresh lemon zest to the biscuit dough and 1 teaspoon of lemon juice to the macerating strawberries for a bright, citrusy twist.
Brown Sugar BiscuitsBrown Sugar Biscuits
Replace the granulated sugar in the biscuits with the same amount of packed light brown sugar for a deeper, caramel-like flavor in the biscuit base.
Vegan ShortcakeVegan Shortcake
Use a plant-based butter (e.g., Miyoko's) and unsweetened oat or soy milk in the biscuits. For the whipped cream, whip chilled full-fat coconut cream with 1 tablespoon of powdered sugar.
Gluten Free ShortcakeGluten-Free Shortcake
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum; otherwise, the biscuits may be crumbly.
Why this is on our healthy list.
Rich in Vitamin C
Strawberries are an excellent source of vitamin C, a powerful antioxidant that supports immune function and skin health.
Good Source of Fiber
Strawberries provide dietary fiber, which aids digestive health and helps you feel fuller for longer.
Calcium from Dairy
The milk, butter, and heavy cream contribute calcium, which is essential for strong bones and teeth.
Low Sodium Dessert Base
This dessert contains only a pinch of added salt, making it a relatively lower-sodium treat compared to many processed sweets.
Frequently asked questions
Most likely the dough was overmixed or the butter softened too much. Mix just until the dough comes together with a few dry spots, and keep the butter very cold.
