0 from 21 votes
Classic Strawberry Shortcake
Light and sweet, this classic strawberry shortcake recipe is perfect for summer! It's simple, beautiful, and incredibly delicious.
Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings: 12
Calories: 602 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 pints strawberries, rinsed, hulled, and quartered
- ¼ cup granulated sugar
- 4 cups all-purpose flour
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1¼ cup Butter, divided
- 3 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
Instructions
- Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices for about 30 minutes.
- Preheat oven to 450°F.
- Sift flour, sugar, salt, and baking powder in a large bowl. Add 1 cup softened butter and mix. Add 1½ cups cream and mix until a soft dough forms.
- Knead the dough for a minute and roll out to about ½ inch thickness. Use a 3-inch circle cookie/biscuit cutter and place rounds on a cookie sheet. Brush with ¼ cup melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuity than cake.
- Make whipped cream: Beat the remaining whipping cream and vanilla until thickened and soft peaks form.
- To assemble: Place a shortcake on the plate, top with whipped cream and strawberries, then top with another shortcake. Add strawberries and more cream on top if desired.
Cup of Yum
Notes
- Recipe Tips.
- Prep ahead. To prepare this dessert ahead of time, bake the biscuits, make the whipped cream, and slice the strawberries (do not add sugar until 30 minutes before assembling). Store them separately until you're ready to assemble and serve.
- To prepare this dessert ahead of time, bake the biscuits, make the whipped cream, and slice the strawberries (do not add sugar until 30 minutes before assembling). Store them separately until you're ready to assemble and serve.
- Leftovers can be stored in an airtight container in the fridge for 1-2 days. The cake layer will absorb moisture from the cream and berries, but can still be eaten.
- Leftovers can be stored in an airtight container in the fridge for 1-2 days. The cake layer will absorb moisture from the cream and berries, but can still be eaten.
- To keep the strawberries from becoming overly juicy we only "sweat" them in sugar for about 30-45 minutes.
- Make sure to bake tender cakes by measuring the flour accurately and do not overwork the dough.
- When making Homemade Whipped Cream don't overbeat the cream. You can tell it is done by lifting the beater which creates a peak that will softly flop over.
Nutrition Information
Calories
602kcal
(30%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
25g
(125%)
Cholesterol
132mg
(44%)
Sodium
243mg
(10%)
Potassium
425mg
(12%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
1475IU
(30%)
Vitamin C
46.7mg
(52%)
Calcium
153mg
(15%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 602
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 132mg | 44% |
| Sodium | 243mg | 10% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 46.7mg | 52% |
| Calcium | 153mg | 15% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.