The Ultimate Homemade Strawberry Shortcake Recipe
Prep Time: 25 minutes | Macerate Time: 30 minutes | Cook Time: 15 minutes
Estimated Reading Time: 4 minutes
Recipe Highlights
- Flaky & Tender Biscuits: Cold butter and buttermilk create impossibly light and layered shortcakes.
- Juicy, Sweet Berries: Macerating the strawberries creates a luscious, natural syrup that soaks into every bite.
- Rich & Creamy Topping: Homemade whipped cream provides the perfect cool and airy contrast.
- A Perfect Summer Dessert: The ultimate crowd-pleasing treat for any occasion.
Table of Contents
Ingredients
For the Shortcakes:
- 2 cups (250g) All-purpose flour
- 1/4 cup (50g) Granulated sugar, plus more for sprinkling
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup (113g) Unsalted butter, very cold and cut into cubes
- 3/4 cup (180ml) Buttermilk or whole milk, cold
- 1 tsp Vanilla extract
- 1 tbsp Milk, for brushing
For the Strawberry Filling:
- 2 lbs (900g) Fresh strawberries, hulled and sliced
- 1/4 cup (50g) Granulated sugar (adjust to berry sweetness)
For the Whipped Cream:
- 1 1/2 cups (360ml) Heavy whipping cream, very cold
- 3 tbsp (25g) Powdered sugar
- 1 tsp Vanilla extract
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Pastry blender or two forks
- Baking sheet
- Parchment paper
- 2.5 to 3-inch round biscuit cutter
- Electric mixer (stand or hand-held)
- Spatula
- Knife and cutting board
- Pastry brush
Step-by-Step Instructions
- Step 1: Macerate the Strawberries. In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup of granulated sugar. Gently stir to coat. Cover and set aside at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their natural juices and form a syrup.
- Step 2: Prepare the Oven and Pan. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 3: Mix the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
- Step 4: Cut in the Butter. Add the cold, cubed butter to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Step 5: Add Wet Ingredients. In a small bowl, whisk together the cold buttermilk and vanilla extract. Pour this mixture into the flour and butter mixture. Use a spatula to stir until just combined and a shaggy dough forms. Do not overmix.
- Step 6: Shape the Biscuits. Turn the dough out onto a lightly floured surface. Gently knead 3-4 times until it just comes together. Pat the dough out to about 3/4-inch thickness. Using a 2.5 or 3-inch round cutter, cut out biscuits. Press straight down and pull straight up; do not twist the cutter. Re-pat the scraps gently to cut out additional biscuits.
- Step 7: Bake the Shortcakes. Place the biscuits on the prepared baking sheet, about 1-2 inches apart. Brush the tops with milk and sprinkle generously with extra granulated sugar. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the pan for a few minutes before transferring to a wire rack.
- Step 8: Make the Whipped Cream. While the biscuits bake or cool, prepare the whipped cream. In a chilled large bowl using a chilled whisk or electric mixer, beat the very cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium to stiff peaks form. Be careful not to overbeat.
- Step 9: Assemble and Serve. To serve, split a warm shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their juice over the bottom half. Top with a large dollop of fresh whipped cream, then place the top half of the shortcake on top. Garnish with more strawberries and cream if desired. Serve immediately.
Chef’s Tips for Success
- Keep It Cold: For the flakiest, most tender shortcakes, your butter and buttermilk must be very cold. Cold butter creates steam pockets as it melts in the oven, resulting in a light, layered texture. You can even cube the butter and place it in the freezer for 10-15 minutes before using.
- Don’t Overwork the Dough: The key to a tender biscuit is minimal handling. Mix the dough until it just comes together, and only knead it a few times. Overworking develops gluten, which will make your shortcakes tough and dense instead of light and crumbly.
- Let the Berries Macerate: Don’t skip the step of letting the strawberries sit in sugar. This process, called maceration, draws moisture from the berries, softening them and creating a beautiful, natural syrup that is essential for soaking into the shortcake.
Serving & Storage
Strawberry Shortcake is best enjoyed immediately after assembly while the biscuits are fresh and warm. If you have leftovers, it is best to store the components separately. Store cooled biscuits in an airtight container at room temperature for up to 2 days. The strawberry mixture and whipped cream should be stored in separate airtight containers in the refrigerator for up to 3 days. Reassemble just before serving.
Watch: How to Make It
Frequently Asked Questions
Can I freeze the dough? Yes, you can freeze the unbaked shortcakes. Cut out the biscuits, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. You can bake them directly from frozen; just add 3-5 minutes to the baking time.
Can I reduce sugar? Yes, but with considerations. The sugar in the shortcake dough adds tenderness and flavor, so reducing it too much may affect the texture. You could reduce it to 2-3 tablespoons. The sugar for the strawberries is crucial for creating the syrup; you can reduce it slightly, especially if your berries are very sweet, but a minimum of 2-3 tablespoons is recommended to properly macerate the fruit.
