Easy Strawberry Shortcake Recipe
User Reviews
4.7
Easy Strawberry Shortcake Recipe
Description
The Easy Strawberry Shortcake features flaky biscuit dough as the base, baked until golden and brushed with cream and sugar for added texture on top. Strawberries are sliced and mixed with sugar to macerate, producing a syrupy, juicy topping that complements the biscuits.
The dessert is finished with a whipped cream made by combining chilled heavy cream with plain yogurt, maple syrup, and vanilla extract. This cream has a rich yet lightly tangy profile, soft and airy in texture.
Assembling the shortcake just before serving helps maintain the biscuit’s crispness and the cream’s shape. It works well as a light, fresh dessert ideal for spring or summer when strawberries are in season.
Prep ingredients chilled, and allow strawberries to macerate at least an hour. Biscuits should be cooled and at room temperature to avoid melting the whipped cream immediately. You can customize with different berries or adjust maple syrup sweetness for the cream.
Ingredients
For the Biscuits
- 16 ounces biscuit dough 1 tube), see note, store-bought
- 1 tablespoon heavy whipping cream for brushing on top of biscuits
- 2 tablespoons granulated sugar for sprinkling
For the Strawberries
- 1 pint strawberries rinsed, stems removed and sliced (about 2 cups sliced strawberries)
- ½ cup granulated sugar
For the Yogurt Whipped Cream
- 1½ cups heavy whipping cream chilled
- ¾ cup PLAIN yogurt chilled (see note)
- 3 tablespoons maple syrup chilled
- 1 teaspoon vanilla extract pure
Instructions
- Put the mixing bowl and beaters in the freezer for 5-10 minutes.
- Preheat oven according to the directions on the can of biscuits.
- Slice the strawberries and combine with sugar in a bowl, enough to fully coat the strawberries. Put in the refrigerator to macerate and become syrupy.
- Take the biscuit dough out of the can and separate the biscuits.
- Place the biscuits, pressed close together, on a baking sheet. Brush each biscuit with heavy cream and sprinkle the biscuit tops with sugar.
- Bake the biscuits for the number of minutes indicated on the can, until the bottoms of the biscuits are golden and the tops are lightly browned. Set the baking pan on a baking rack to cool.
- Take the mixing bowl and beaters out of the freezer. Put the heavy cream and yogurt in the chilled bowl and beat until soft peaks form. Add maple syrup to taste, and vanilla extract, and combine. (You don’t have to worry about overbeating this whipped cream).
- Split the baked biscuits in half crosswise and spoon strawberries onto the bottom half of each biscuit.
- Top with yogurt whipped cream and put the other half of each biscuit on top.
Notes
- Store fully assembled shortcakes in the refrigerator and consume within 1 hour.
- You can keep biscuits, whipped cream, and strawberries separate in the fridge for up to 2 days to maintain freshness before assembly.
- Use flaky buttermilk biscuits or your preferred type for best texture.
- Plain regular or Greek yogurt of any fat content works well in the whipped cream.
- Adjust maple syrup in the cream to taste, balancing the sweetness of the strawberries.
- Longer maceration of strawberries enhances juiciness; up to overnight is fine.
- Ensure biscuits are at room temperature before adding cream to prevent melting.
- Add blueberries or other berries for variation and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1shortcake | |
| Calories | 479kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 56mg | 19% |
| Sodium | 559mg | 23% |
| Potassium | 315mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 35mg | 39% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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