Why You’ll Love Irresistible Classic Strawberry Shortcake Recipe Delight Recipe
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It’s made with simple, pantry-friendly ingredients.
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Fresh strawberries bring bright flavor and natural sweetness.
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Homemade biscuits are buttery, tender, and easy to make.
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Whipped cream adds a rich, airy finish.
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Ideal for spring and summer celebrations.
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Versatile enough to customize with different fruits or flavorings.
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No fancy equipment required.
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It comes together in under an hour.
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Beautiful presentation for guests.
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Comforting, nostalgic, and totally satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Fresh strawberries
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Granulated sugar
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All-purpose flour
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Baking powder
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Salt
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Cold unsalted butter
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Heavy cream
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Vanilla extract
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Powdered sugar (for whipped cream)
Directions
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Prepare the strawberries: Rinse, hull, and slice the strawberries. Toss them with a few tablespoons of granulated sugar and let them sit for at least 20–30 minutes. This helps them release their natural juices.
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Make the biscuit dough: In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Add wet ingredients: Stir in heavy cream and vanilla extract just until the dough comes together. Be careful not to overmix.
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Shape the biscuits: Turn the dough onto a floured surface and gently press it to about 1-inch thickness. Cut into rounds using a biscuit cutter or glass.
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Bake: Place biscuits on a parchment-lined baking sheet and bake in a preheated 425°F (220°C) oven for 15–18 minutes, or until golden brown. Let them cool slightly.
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Whip the cream: In a chilled bowl, beat heavy cream with powdered sugar and a splash of vanilla until soft peaks form.
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Assemble the shortcakes: Slice each biscuit in half horizontally. Spoon strawberries and their juice over the bottom half, top with whipped cream, then place the biscuit top over it. Add more whipped cream and strawberries on top if desired.
Servings and timing
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Servings: Makes approximately 6 individual shortcakes
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Prep time: 20 minutes
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Cook time: 15–18 minutes
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Total time: About 40 minutes
Variations
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Add lemon zest to the biscuit dough for a bright citrus note.
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Use brown sugar with the strawberries for a deeper caramel flavor.
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Substitute blueberries, raspberries, or peaches for a twist.
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Make it gluten-free using a gluten-free flour blend.
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Swap whipped cream with vanilla ice cream for a colder treat.
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Add a dash of almond extract to the cream for a nutty aroma.
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Try chocolate whipped cream for a richer version.
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Toast the biscuit tops with a bit of sugar for a crispy finish.
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Use angel food cake or pound cake instead of biscuits.
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Add fresh mint leaves for garnish and freshness.
Storage/Reheating
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Biscuits: Store at room temperature in an airtight container for up to 2 days or freeze for longer storage.
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Strawberries: Keep in a covered container in the fridge for up to 3 days.
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Whipped cream: Best used fresh, but can be stored refrigerated for 24 hours.
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Reheating: To warm biscuits, microwave for 10–15 seconds or toast lightly.
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Assembly: Always assemble just before serving to avoid soggy biscuits.
FAQs
What type of strawberries work best?
Use fresh, ripe strawberries for the best sweetness and flavor. Avoid underripe or overripe berries.
Can I use frozen strawberries?
Yes, but they will be softer and juicier. Thaw them and drain excess liquid before using.
Why are my biscuits dry?
Overbaking or using too much flour can cause dryness. Ensure butter is cold and bake until just golden.
Can I make this dessert ahead of time?
You can prepare the strawberries and biscuits ahead, but assemble just before serving for best texture.
What if I don’t have heavy cream?
You can use store-bought whipped topping, or substitute with chilled coconut cream for a dairy-free option.
Can I use this recipe for a large crowd?
Yes, double the recipe and use a sheet pan to bake larger biscuit rounds, then slice and serve buffet-style.
Are there low-sugar versions?
Yes, reduce sugar in the biscuit and strawberry mixture or use a sugar substitute suitable for baking.
How do I make the biscuits extra fluffy?
Use cold ingredients, don’t overwork the dough, and bake at a high temperature for a good rise.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.
What’s the best way to cut biscuits?
Use a sharp round cutter and press straight down—avoid twisting to keep layers intact.
Conclusion
This classic strawberry shortcake is a dessert that never goes out of style. With buttery biscuits, sweet juicy berries, and creamy whipped topping, it offers the perfect harmony of flavors and textures. Whether you serve it for a summer cookout, weekend gathering, or just to enjoy something sweet and homemade, it’s a recipe worth keeping on repeat.
