Nothing says fresh and delicious like a classic Strawberry Shortcake! With buttery, flaky biscuits, sweet macerated strawberries, and pillowy whipped cream, this dessert is a simple yet elegant treat that’s perfect for spring, summer, or any time you’re craving something sweet and fruity.
The best part? It’s easy to make with just a few basic ingredients! Let’s get baking! 🎂✨
🛒 Ingredients
For the Biscuits:
- 2 cups (250g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, cold and cubed
- ¾ cup (180ml) heavy cream (plus extra for brushing!)
- 1 tsp vanilla extract
For the Macerated Strawberries:
- 1 ½ cups (225g) fresh strawberries, sliced
- 2 tbsp granulated sugar (adjust based on sweetness!)
- 1 tsp lemon juice (enhances the berry flavor! 🍋)
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar (for light sweetness!)
- 1 tsp vanilla extract
🔥 Directions
1️⃣ Make the Macerated Strawberries
- In a bowl, mix sliced strawberries, sugar, and lemon juice.
- Let sit for 15-30 minutes, stirring occasionally, until the berries release their juices.
2️⃣ Make the Biscuits
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until a dough forms—don’t overmix!
- Turn dough onto a floured surface and gently pat into a ¾-inch thick rectangle.
- Use a biscuit cutter or a glass to cut out rounds and place them on the baking sheet.
- Brush the tops with a little heavy cream for golden tops.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly.
3️⃣ Make the Whipped Cream
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4️⃣ Assemble the Strawberry Shortcakes
- Slice biscuits in half. Layer with macerated strawberries and whipped cream.
- Top with the biscuit lid and add extra whipped cream & strawberries.
- Serve immediately and enjoy!
🍰 Helpful Tips & FAQ
Can I make the biscuits ahead of time?
Yes! Bake the biscuits and store at room temp for 1 day or freeze for up to 2 months.
Can I use store-bought biscuits?
Absolutely! If you’re short on time, store-bought shortcakes or biscuits work just fine.
How do I store leftovers?
- Biscuits: Store in an airtight container for up to 3 days.
- Strawberries & Whipped Cream: Keep in the fridge for up to 2 days.
Fun Variations
- Chocolate Strawberry Shortcake: Add 2 tbsp cocoa powder to the biscuit dough! 🍫
- Lemon Shortcake: Add 1 tbsp lemon zest to the dough for a citrusy twist. 🍋
- Berry Mix: Use strawberries, blueberries, and raspberries for a mixed berry shortcake! 🫐
🍓 Final Thoughts
This Classic Strawberry Shortcake is light, fresh, and absolutely irresistible! Whether it’s for a special occasion or just because you love strawberries, this dessert is simple yet stunning.
Try it out and let me know how it turns out! Tag me in your shortcake photos or drop a comment below. Happy baking! 😊🍓🎂
