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Irresistible Classic Strawberry Shortcake Recipe Delight

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This classic strawberry shortcake recipe features buttery, flaky biscuits layered with juicy macerated strawberries and fluffy whipped cream — a perfect summer dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 2/3 cup whole milk
  • 1 tsp vanilla extract
  • 1 egg, beaten (for brushing)
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Add milk and vanilla extract; stir until just combined. Do not overmix.
  5. Turn dough out onto a floured surface, gently knead a few times, and pat into a 1-inch thick round. Cut into rounds using a biscuit cutter.
  6. Place biscuits on the prepared baking sheet and brush tops with beaten egg.
  7. Bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
  8. While biscuits bake, mix sliced strawberries with 1/4 cup sugar in a bowl. Let sit for at least 30 minutes to macerate.
  9. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. To assemble, slice the cooled biscuits in half, spoon strawberries over the bottom half, top with whipped cream, and place the biscuit top over the cream. Serve immediately.

Notes

  • Use cold butter for flaky biscuits.
  • Let strawberries sit long enough to release their juices.
  • You can prepare the biscuits in advance and assemble just before serving.
  • For a twist, try adding a splash of balsamic vinegar to the strawberries.

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