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Flaky homemade strawberry shortcake is that nostalgic treat you make when the berry season is at its peak. The buttery biscuits hold sweet juicy strawberries and soft clouds of whipped cream. Every bite tastes like summer’s best afternoon.
My family always requests this on birthdays and holidays. I love how the syrupy strawberries soak into the warm biscuits right after baking.
Ingredients
- All-purpose flour: brings structure and is a must for tender biscuits. Look for unbleached flour for a richer taste.
- Granulated sugar: sweetens both the biscuit and fruit. Use fine sugar for quicker dissolving.
- Baking powder: gives the biscuits serious lift for fluffiness. Double-check it is fresh so biscuits rise well.
- Salt: balances flavors and brings out the butteriness. Kosher salt is my choice for more even distribution.
- Cold unsalted butter: is essential for flaky layers. Cube it and keep it very cold for best results.
- Whole milk: adds richness and helps the dough come together.
- Vanilla extract: gives the biscuits warmth and sweet aroma. Pure vanilla is best.
- Fresh strawberries: are the star. Choose ripe and fragrant berries for maximum flavor.
- Powdered sugar: in the whipped cream makes it velvety.
- Heavy whipping cream: must be very cold to whip up fluffy.
- Egg (optional): makes for a shiny golden biscuit top.
- Coarse sugar (optional): gives an extra crunch on top.
Step-by-Step Instructions
- Prepare the Strawberries:
- Toss your sliced strawberries with sugar in a bowl. Let them rest at room temperature for half an hour so they get glossy and juicy. This step unlocks deep fruit flavor and creates that luscious syrup.
- Mix and Form the Biscuit Dough:
- Whisk flour sugar baking powder and salt in a big bowl. Drop in your cubes of cold butter and cut them in using your fingers or a pastry cutter until you see pea-sized crumbs. Pour in milk and vanilla and stir gently until the dough just comes together. Do not overmix or biscuits might get tough.
- Shape and Bake the Biscuits:
- Turn your dough onto a floured counter and gently shape it into a round about one inch thick. Use a biscuit cutter to stamp out rounds without twisting which keeps those flaky layers intact. Move them to a lined baking sheet. For a glossy golden crust brush tops with egg and sprinkle with coarse sugar. Bake at a high heat until tall and golden brown.
- Make Whipped Cream:
- Pour your cold heavy cream powdered sugar and vanilla into a chilled bowl. Beat until soft peaks form for that pillowy texture. Be careful not to overbeat or you will end up with butter.
- Assemble the Shortcakes:
- Split warm biscuits in half. Spoon a generous layer of macerated strawberries and their syrup over the bottom. Add a good dollop of fresh whipped cream. Cap with the biscuit top and add more strawberries and cream as you like.
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You Must Know
- Fresh biscuits are best eaten the same day
- Strawberries can be swapped for peaches or blueberries
- Whipped cream is at its best when just made
I always sneak a little extra vanilla into both the biscuits and cream. Once my kids tried to eat just the strawberries and whipped cream from the bowl before we could assemble dessert.
Storage Tips
Store unbaked biscuits in the freezer for up to one month. Bake from frozen by adding two extra minutes to baking time. Baked biscuits keep at room temperature up to twenty four hours. Keep strawberries and cream in separate airtight containers in the fridge and assemble shortcakes just before serving to avoid soggy biscuits.
Ingredient Substitutions
If you do not have whole milk use half and half or a mixture of heavy cream and a splash of water. For a dairy free version use coconut cream and plant based milk. Out of strawberries Try any mixed berries or sliced peaches.
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Serving Suggestions
Serve with a scoop of vanilla ice cream for a more decadent treat. For brunch make mini shortcakes and serve with sweet tea or lemonade. Strawberry shortcakes also shine at summer barbecues as a light and satisfying finish.
Cultural Roots of Strawberry Shortcake
This classic dessert dates back to at least the 1850s in American cookbooks. In my family it is a sign that summer is here. Traditionally made with biscuits in the South sometimes you will see it served over sponge cake instead.
Recipe FAQs
- → How do I prevent the biscuits from becoming dense?
Handle the dough gently and avoid overmixing. Use cold butter and do not overwork to ensure flaky, tender shortcakes.
- → Why do the strawberries need to be macerated?
Allowing strawberries to sit with sugar draws out their juices, enhancing flavor and creating a natural syrup perfect for layering.
- → Can I prepare the shortcakes ahead of time?
Yes, bake the shortcakes in advance and store in an airtight container. Assemble with berries and cream just before serving for best texture.
- → What's the difference between homemade and store-bought whipped cream here?
Homemade whipped cream offers a fresher, lighter texture and richer flavor, complementing the airy biscuits and sweet strawberries beautifully.
- → How should I serve strawberry shortcake?
Layer sliced shortcakes with syrupy strawberries and a generous dollop of whipped cream. Garnish with extra berries for a festive finish.