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Strawberry Shortcake
4.6 from 141 votes

Strawberry Shortcake

Strawberry Shortcake combines sweetened macerated strawberries with fluffy biscuit-style shortcakes and whipped cream for a classic dessert. The biscuits are tender and buttery, topped with a slight crisp from a sugar sprinkle, while the whipped cream adds a light, creamy component. The strawberries provide bright, juicy contrast, creating a perfect balance of textures and flavors.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8
Calories: 676 kcal
Course: Dessert
Cuisine: American

Ingredients

For the strawberries:
  • 1 1/2 pounds strawberry stemmed and sliced or quartered
  • 1/3 cup granulated sugar
For the shortcakes:
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 3/4 cup butter cut into small pieces, cold unsalted
  • 1 1/3 cups heavy cream cold
  • 1 teaspoon vanilla extract pure
  • 2 tablespoons heavy cream for brushing on shortcakes
  • turbinado sugar for sprinkling on shortcakes
For the whipped cream:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract pure
  • Pinch salt

Instructions

    Cup of Yum
  1.  Slice or quarter the strawberries and place them into a large bowl. Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy.
  2. Preheat oven to 425 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, and baking powder. Mix in the salt. Add the small pieces of cold butter and use a pastry blender, fork, or your clean hands to cut the butter into the dry ingredients. Mix until you have pieces that are the size of peas.
  4. In a small bowl, stir together the cold heavy cream and vanilla extract. Pour the mixture over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and lightly knead the dough together to incorporate all of the crumbly dough pieces.  Do not overmix.
  5. Press the dough into a circle, about 1-inch thick and cut into rounds, using a biscuit cutter. Place the biscuits on the prepared baking sheet, about 2 inches apart. Place the pan in the refrigerator and chill the biscuits for 20 minutes before baking.
  6. Use a pastry brush to brush the chilled biscuit tops with heavy cream. Sprinkle tops generously with turbinado sugar.
  7. Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely.
  8. While the biscuits are cooling, make the whipped cream. In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla, and pinch of salt together until the cream reaches stiff peaks.
  9. To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Add more strawberries and whipped cream on top, if desired. You can also break up the biscuits and top them with strawberries and whipped cream or leave them whole and add strawberries and whipped cream on top.

Notes

  • Unbaked shortcake biscuits can be frozen on a lined tray, then stored in a bag for up to one month before baking.
  • Baked shortcakes freeze well for about one month and can be thawed and warmed before serving.

Nutrition Information

Calories 676kcal (34%) Carbohydrates 63g (21%) Protein 7g (14%) Fat 45g (69%) Saturated Fat 27g (135%) Cholesterol 145mg (48%) Sodium 475mg (20%) Potassium 540mg (11%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 1620IU (32%) Vitamin C 50.4mg (56%) Calcium 203mg (20%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 676

% Daily Value*

Calories 676kcal 34%
Carbohydrates 63g 21%
Protein 7g 14%
Fat 45g 69%
Saturated Fat 27g 135%
Cholesterol 145mg 48%
Sodium 475mg 20%
Potassium 540mg 11%
Fiber 3g 12%
Sugar 21g 42%
Vitamin A 1620IU 32%
Vitamin C 50.4mg 56%
Calcium 203mg 20%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.