There’s something about a homemade Strawberry Shortcake that captures the essence of summer. With each bite, you experience the sweet, juicy strawberries layered between fluffy biscuit-like cakes and whipped cream that feels like a hug from the inside. After multiple tests in my kitchen—discovering the right balance of ingredients and perfecting the method—I’m excited to share this delightful recipe with you. For another refreshing dessert, check out my baked sweet potatoes with miso tahini.
About Strawberry Shortcake
Strawberry Shortcake holds a cherished spot in my heart, often gracing our family gatherings during the warmer months. Each recipe iteration brought new insights—from the best flour to use to how to get that perfectly crumbly biscuit. Not only is it a delicious choice, but it’s also budget-friendly, making it a staple for summer celebrations.
- Quick prep time—ideal for last-minute dessert cravings.
- Versatile base—swap out strawberries for seasonal fruits like peaches or raspberries.
- A family favorite—everyone loves the layers of flavors and textures.
- Did you know? The biscuit in a traditional shortcake is a nod to English scones, adapting to suit American tastes.
Key Ingredients & Their Roles
- All-Purpose Flour: Essential for structure; consider using a gluten-free blend if needed.
- Granulated Sugar: Balances the tartness of the berries.
- Buttermilk: Adds moisture and tang; you can substitute with milk and vinegar if necessary.
- Heavy Cream: Creates the light whipped topping, ideal for that airy texture.
How to Make Strawberry Shortcake
- Preheat your oven to 425°F and place an oven rack in the middle. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt until well-combined.
- Add the cold butter in chunks. Use your fingertips to rub it into the dry mixture until it resembles coarse crumbs, with pea-sized clumps.
- Pour in the buttermilk and gently mix until a sticky dough forms—don’t overmix or you’ll lose that tender texture.
- With floured hands, shape the dough into 8 irregular balls (think larger than golf balls but smaller than tennis balls) and place them on the prepared baking sheet. Sprinkle with turbinado sugar.
- Bake for 13 to 15 minutes, until they turn golden and the aroma fills your kitchen.
- While the biscuits bake, prepare the strawberry filling: Mash a third of the hulled berries until chunky, then mix in the rest along with jam and sugar. Allow this to sit for about 10 minutes.
- Whip the heavy cream until soft peaks form, then sprinkle in the sugar and beat it gently until combined, being careful not to overwhip.
- To assemble, split the biscuits, add the berry mix over the bottom half, followed by a generous dollop of whipped cream, and top with the biscuit lid. Serve immediately, allowing some berry juice to flow over the plate.
Pro Tips & Troubleshooting
- Ensure your butter is cold—it helps create that flaky texture in your biscuits.
- A common mistake is overmixing the dough; just mix until combined to keep it tender.
- For a fun twist, consider adding a hint of vanilla extract to your whipped cream or using flavored jams for the berry mixture.
- Easily double the recipe for larger gatherings—just keep an eye on baking time if using multiple trays.
Storage & Make-Ahead Guide
Biscuit leftovers can be stored in the fridge for up to 3 days, though they’re best fresh. You can also freeze the unbaked biscuits for up to 3 months; just bake straight from the freezer with a few extra minutes added. After testing, I found that they remain surprisingly flaky even after freezing.
Serving Suggestions
This Strawberry Shortcake pairs beautifully with a refreshing mint-infused iced tea or a light salad to balance the sweetness. For more delightful recipes, check out my easy Mexican bean stew and maple roasted carrots.
Frequently Asked Questions
- What is the history of Strawberry Shortcake? It originated as a simple biscuit dessert topped with strawberries and cream, evolving into various regional versions in the U.S.
- Can I make the biscuits ahead of time? Yes, you can freeze unbaked biscuits and bake them when ready for a fresh taste.
- How do I prevent the biscuits from becoming too dry? Ensure not to overmix the dough and keep an eye on baking time.
- What can I use instead of buttermilk? Mix milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
- Can I adjust the sugar in the whipped cream? Absolutely! You can use less sugar or substitute with a natural sweetener if preferred.
Final Thoughts
Strawberry Shortcake is a delightful way to embrace summer flavors. Personally, I love enjoying it fresh from the oven, with its sweet, juicy strawberry filling and creamy topping. I encourage you to try out this recipe and share your results with family and friends—you won’t be disappointed!
More Recipes You’ll Love
- Strawberry Tea Sandwiches – a delightful bite that showcases fresh strawberries.
- Cherry Crumb Pie Minis – similar fruit filling and perfect for a sweet treat.
- Mini Pumpkin Hand Pies – enjoy a seasonal dessert that captures the essence of sweet, fruity flavors.
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter cut into ½-inch chunks
- 3/4 cup buttermilk
- 2 tablespoons turbinado sugar
- 2 pounds strawberries hulled and sliced ¼-inch thick
- 3 tablespoons seedless raspberry jam
- 1/2 cup granulated sugar
- 1 1/2 cups heavy cream
- 3 tablespoons granulated sugar
Instructions
- Preheat the oven to 425 and set an oven rack in the middle position. Line a 13×18-in baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
- Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within.
- Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
- With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet.
- Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
- Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée.
- Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form.
- Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat.
- To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to dessert plates.
- Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms.
- Top with a generous dollop of whipped cream and cover each with a biscuit top.
- Spoon more berries and cream over each shortcake and serve immediately.