The Ultimate Guide to Homemade Strawberry Shortcake: An Easy Recipe for a Classic Summer Dessert
Lightly sweetened, tender biscuits crowned with sweet, juicy strawberries and a dollop of fluffy homemade whipped cream. This Homemade Strawberry Shortcake is not just easy to make from scratch, but it’s also incredibly delicious and evokes the true taste of summer!
There’s nothing quite like the arrival of summer to awaken cravings for fresh, vibrant desserts. And when it comes to iconic warm-weather treats, does anything truly capture the essence of the season more perfectly than a classic homemade strawberry shortcake? While summer offers many delights, this easy-to-make dessert undoubtedly claims a top spot, conjuring images of picnics, backyard barbecues, and sunny afternoons. Its charm lies in its simplicity and the irresistible combination of textures and flavors – a slightly crisp, buttery biscuit, lusciously macerated strawberries, and ethereal whipped cream. It’s a dessert that feels both celebratory and comforting, a true taste of Americana that has delighted generations.
Recently, I’ve received numerous requests for a straightforward strawberry shortcake recipe that’s not only easy but also delivers on authentic homemade flavor. My goal was to create a recipe that was perfectly balanced: sweet enough to satisfy, but not overly sugary, allowing the natural sweetness of fresh strawberries to shine. And, of course, it had to be made entirely from scratch for that unbeatable quality. This recipe fulfills all those desires, providing a delightful culinary experience that is surprisingly simple to achieve. Imagine serving this magnificent strawberry shortcake at your next cookout or summer gathering – it’s guaranteed to be a crowd-pleaser and the highlight of your dessert table.
Essential Strawberry Shortcake Recipe Ingredients
Crafting this delightful homemade strawberry shortcake involves three distinct yet harmonious components: the tender shortcake biscuits, the sweet and juicy strawberry filling, and the light, airy homemade whipped cream. Each part plays a crucial role in creating the perfect bite. Here’s a detailed look at the ingredients you’ll need for each:
For the Irresistible Strawberry Filling:
- Fresh Strawberries: The star of the show! Always opt for ripe, fragrant fresh strawberries for the best flavor. You have the flexibility to either slice them into rounds for a more structured look or chop them for a more uniform texture. Both options work beautifully, so choose what you prefer for your shortcakes.
- Granulated Sugar: This sugar works wonders by drawing out the natural juices from the strawberries through a process called maceration. I typically use about 1/3 cup of granulated sugar, but this can be adjusted. If your berries are naturally very sweet and in peak season, you might reduce the sugar to 1/4 cup. Conversely, if they’re a bit tart, you can add a touch more. Taste and adjust to your preference!
For the Flaky Shortcake Biscuits:
- All-Purpose Flour: The foundation of our biscuits. For light and tender results, it’s absolutely crucial to measure your flour correctly. Always spoon the flour into your measuring cup and then level it off with a straight edge. This prevents compacting the flour, which can lead to dense, heavy biscuits.
- Granulated Sugar: These biscuits are designed to be subtly sweet, with 1/4 cup of sugar incorporated into the dough. This slight sweetness perfectly complements the vibrant strawberries and rich whipped cream without overpowering them, creating a balanced flavor profile. The sugar also aids in browning and contributes to the biscuit’s tender crumb.
- Baking Powder: A leavening powerhouse! Baking powder is essential for giving the biscuits their signature rise, ensuring they are light and fluffy rather than dense. The specific amount in this recipe is key to achieving that ideal height and texture.
- Salt: A small but mighty ingredient, salt enhances the overall flavor of the biscuits, balancing the sweetness of the dough and bringing out the best in all the other ingredients.
- Unsalted Butter: Cold, unsalted butter is non-negotiable for truly flaky biscuits. Using unsalted butter gives you complete control over the salt content in the recipe, as the amount of salt in salted butters can vary widely by brand. If you must use salted butter, remember to reduce the added salt in the recipe by 1/4 teaspoon per stick (8 tablespoons) of butter used. Keeping the butter very cold ensures it creates steam pockets during baking, resulting in those desirable airy, flaky layers.
- Half and Half: This delightful dairy product is a blend of half whole milk and half heavy cream, offering a perfect balance of richness. It contributes to the tender texture and delicious flavor of the biscuits. If half and half isn’t readily available, you can easily create your own substitute by mixing 1/3 cup (80 ml) of whole milk with 1/3 cup (80 ml) of heavy whipping cream.
For the Luscious Homemade Whipped Cream:
- Heavy Whipping Cream: This is the base for our luxurious whipped cream. For optimal results, ensure your heavy whipping cream is thoroughly chilled before you begin whipping it. Cold cream whips up faster and achieves a better volume and stability.
- Powdered Sugar: Also known as confectioners’ sugar, powdered sugar sweetens the whipped cream while also contributing to its smooth, velvety texture. Its fine consistency dissolves easily, preventing any graininess.
- Vanilla Extract: Pure vanilla extract is highly recommended here, as it adds a warm, aromatic depth to the whipped cream that truly elevates the flavor. Avoid artificial vanilla if possible for the best taste.
How to Master Homemade Strawberry Shortcake
Creating this homemade strawberry shortcake involves three delightful components: the sweet strawberries, the light and tender shortcake biscuits, and the cloud-like homemade whipped cream. While it might sound like a lot of steps, I assure you that each stage is straightforward and rewarding. Let’s break down the process to ensure your shortcakes are perfect every time:
Step-by-Step: Preparing the Juicy Strawberry Filling
You’ll need two pints of fresh strawberries for this recipe, ensuring a generous, fruity layer for your shortcakes. Begin by washing the berries thoroughly, removing their stems, and then either slicing them or chopping them, depending on your preferred texture. Once prepped, transfer the strawberries to a large mixing bowl. Pour the granulated sugar over them, then gently stir until every berry is glistening and coated with sugar. This is where the magic of “maceration” happens – the sugar draws out the natural juices from the strawberries, creating a luscious, sweet syrup.
At this point, feel free to taste a berry or two. If your strawberries are particularly tart, you might want to add a little more sugar; if they’re exceptionally sweet, you can stick to the recommended amount or even slightly reduce it. Once satisfied, cover the bowl tightly and set the strawberries aside at room temperature for 30 minutes to an hour. I highly recommend prepping the strawberries first, as this resting period allows them ample time to become wonderfully juicy and syrupy while you prepare the biscuits and whipped cream. The longer they sit, the more flavorful and saucy they become.
Step-by-Step: Baking the Flaky Shortcake Biscuits
The shortcake biscuits are the sturdy yet tender foundation of this dessert. Begin by combining the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Whisk these together thoroughly to ensure the leavening agent (baking powder) is evenly distributed throughout the flour, which is crucial for a consistent rise.
Next, introduce the cold, cubed unsalted butter. Using cold butter is paramount for flaky biscuits because as the butter melts in the hot oven, it releases steam, creating pockets of air and separating the dough into distinct, tender layers. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If you don’t have a pastry cutter, two forks or even your fingertips (working quickly to keep the butter cold) will do the trick.
Once the butter is incorporated, pour in the cold half and half. Mix gently until the dough just begins to come together. At first, the mixture might seem a little crumbly and dry, but resist the urge to add more liquid. As you work it together briefly with your hands, it will bind beautifully. Overmixing develops the gluten in the flour, leading to tough biscuits, so mix until just combined.
Transfer the dough onto a lightly floured surface. Gently pat it down into a rectangle about 1/2-inch thick. Avoid rolling it with a pin, as this can compress the dough too much. Using a 2.5-inch biscuit cutter, cut out circles. The key here is to press the biscuit cutter straight down through the dough and lift it straight back up. Critically, avoid twisting the cutter. Twisting can seal off the edges of the dough, which prevents the biscuits from rising properly and inhibits those beautiful, flaky layers.
Carefully place the cut biscuits on a baking sheet lined with parchment paper. To achieve a lovely golden-brown crust, brush the tops of each biscuit with a little extra half and half or heavy whipping cream. Bake them in a preheated oven until they’re golden brown on top and cooked through, ensuring they are light and airy inside.
Step-by-Step: Crafting Fluffy Homemade Whipped Cream
For the finishing touch, we’ll make a batch of luscious homemade whipped cream using my tried-and-true homemade whipped cream recipe. It’s a wonderfully simple blend of cold heavy whipping cream, powdered sugar, and a hint of pure vanilla extract. To ensure the quickest and fluffiest results, I highly recommend chilling your mixing bowl and the whisk attachment (or beaters, if using a hand-held mixer) in the freezer for about 10-15 minutes before you start. This helps the cream whip up faster and achieves a greater volume, giving you that perfect, airy texture.
Once your equipment is chilled, combine the cold heavy whipping cream, powdered sugar, and vanilla extract in the large mixing bowl. Begin mixing on a low speed to prevent splatters, then gradually increase the speed to medium-high. Continue mixing until stiff peaks form. What does this mean? When you lift the beaters out of the bowl, the whipped cream should stand straight up in firm peaks without folding over or drooping. Be careful not to overmix, as whipped cream can quickly turn grainy or even into butter if agitated for too long.
Once your biscuits have cooled completely, it’s time for the best part: assembly! Gently slice each biscuit in half horizontally. Generously pile a mound of those juicy, macerated strawberries onto the bottom half, making sure to include some of that delicious strawberry syrup from the bowl. Then, top it off with a generous dollop of your freshly made whipped cream. Place the top half of the biscuit on top, and get ready to enjoy a masterpiece!
P.S. Seriously, do NOT skip on drizzling that extra strawberry juice from the bottom of the bowl over your shortcake. It adds an incredible burst of flavor and moisture that truly completes the experience. You’ll definitely thank me later!
Frequently Asked Questions About Strawberry Shortcake
Here are answers to some common questions that arise when making this delightful homemade strawberry shortcake:
Can I Prep Strawberry Shortcake Components in Advance?
Absolutely! While strawberry shortcake is best enjoyed fresh, you can certainly prepare its components ahead of time to make assembly a breeze. The strawberries, after being sliced and sugared, can be prepared up to 1 day in advance. Simply cover them tightly and store them in the refrigerator, allowing the flavors to meld beautifully. The biscuits are undeniably best served the same day they are baked for peak freshness and flakiness. However, if needed, you can bake them 1-2 days in advance and store them in an airtight container at room temperature. For the whipped cream, it can be prepared 2-3 hours in advance. Store it in an airtight container in the refrigerator, giving it a quick whisk just before serving to restore its airy texture.
Can I Use a Butter Substitute in the Biscuits?
For the authentic texture and rich flavor of these homemade strawberry shortcake biscuits, real butter is essential. I do not recommend using a butter substitute, such as margarine, in this recipe. Margarine has a different fat content and water composition than real butter, which can significantly alter the biscuit’s texture, preventing it from achieving that desired flaky, tender crumb. Stick with cold, unsalted butter for the best results.
Can I Use Frozen Strawberries for the Filling?
While fresh strawberries are highly recommended for their superior texture and vibrant flavor, you can use frozen strawberries in a pinch. If using frozen, allow them to thaw completely and drain off any excess liquid before adding sugar. Be aware that the texture of thawed frozen strawberries will be softer, and they may release more juice, so you might need to adjust the sugar content slightly. The overall flavor will still be delicious, but the fresh berries offer an unparalleled experience.
Expert Baking Tips for Perfect Shortcakes
- Adjust Sugar for Strawberry Sweetness: The sweetness of strawberries can vary greatly depending on the season and variety. If your strawberries are exceptionally sweet, feel free to slightly reduce the amount of granulated sugar you add to them. Always taste a berry or two after adding sugar to ensure the perfect balance.
- Don’t Fear the Baking Powder: You’ll notice this recipe calls for one full tablespoon of baking powder, and rest assured, it’s not a typo! This generous amount is intentionally used to ensure the biscuits achieve an impressive, beautiful rise. It’s what contributes to their light, airy, and fluffy texture, preventing them from becoming flat or dense.
- Keep Your Butter and Dough Chilled: This is arguably the most crucial tip for making truly flaky, tender biscuits. It’s imperative that your butter remains cold and your dough stays chilled throughout the preparation process. When cold pieces of butter melt rapidly in the hot oven, they create steam pockets within the dough. These steam pockets are responsible for pushing the layers apart, resulting in that desirable soft, light, and airy texture that defines a perfect shortcake biscuit. If at any point you feel your butter or dough is becoming too warm, don’t hesitate to pop it into the freezer for 5-10 minutes. This quick chill will ensure it’s nice and cold, allowing you to proceed with the recipe for optimal results.
- Press, Don’t Twist the Biscuit Cutter: When cutting out your biscuits, it’s vital to press the biscuit cutter straight down through the dough and lift it straight back up. Avoid twisting the cutter under any circumstances. Twisting motion can seal off the edges of the biscuit dough, effectively preventing the biscuit from rising properly in the oven. This can lead to lopsided or denser biscuits, so a clean, straight cut is key to maximizing their rise and flakiness.
More Delicious Strawberry Desserts to Try!
- Strawberry Cream Scones
- Chocolate Covered Strawberries
- Strawberry Cake
- Strawberry Cupcakes with Strawberry Frosting
- Mini Strawberry Cheesecakes
Homemade Strawberry Shortcake
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Ingredients
For the strawberries:
- 2 pints fresh strawberries , stems removed and sliced (or chopped)
- 1/3 cup (65 grams) granulated sugar
For the shortcake biscuits:
- 2 cups (250 grams) all-purpose flour , spooned & leveled
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter , cold and cubed
- 2/3 cup (160ml) half and half
For the whipped cream:
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
To make the strawberries:
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Combined the sliced (or chopped) strawberries with the granulated sugar in a large mixing and mix until all of the strawberries are coated with the sugar. Cover tightly and set aside for 30 minutes to 1 hour.
To make the shortcake biscuits:
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Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea-sized crumbs.
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Pour in the half and half and mix until the dough starts to come together. It may be a little crumbly at this point, this is okay.
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Scoop the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle. Using a 2.5-inch biscuit cutter, cut out 6 biscuits, then re-roll the scrap pieces of dough and cut out 2 more biscuits. Make sure not to twist your biscuit cutter when you cut the biscuits.
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Place the biscuits on the prepared baking sheet and brush the tops of each one with half and half or heavy whipping cream.
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Bake at 400°F (204°C) for 16-20 minutes or until the tops of the biscuits are lightly golden brown and cooked through in the middle. If the biscuits begin to brown too much before they’re finished baking, cover with a piece of foil until they’re done.
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Remove from the oven and set aside to cool.
To make the whipped cream:
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In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed, then increase the speed to medium-high until stiff peaks form.
To assemble the shortcakes:
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Once the biscuits have cooled, slice each one in half, top with 1/2 cup of the sliced strawberries and 1/4 cup of whipped cream. Serve and enjoy!
Notes
Half and half: Half and half is a mixture of half whole milk and half heavy cream. If you can’t find half and half, you may use 1/3 cup (80 ml) of whole milk and 1/3 cup (80 ml) of heavy whipping cream mixed together.