My Favorite Strawberry Shortcake Recipe
This is my go-to homemade strawberry shortcake. It tastes like a sweet summer day. I make it every year when berries are ripe. The smell fills my whole kitchen with joy.
It is an easy strawberry shortcake. You do not need fancy tools. The biscuits are soft and sweet. The real magic is in the macerated strawberries. They get all syrupy and delicious.
The Heart of It: Homemade Biscuits
Let’s talk about the strawberry shortcake biscuits. They are the base of everything. Use very cold butter and milk. This makes them fluffy. I still laugh at that.
Why this matters: A good biscuit soaks up the strawberry juice. It does not get soggy too fast. It holds your dessert together. Gently mix the dough. Over-mixing makes tough biscuits.
Sweet Berries and Cloud Cream
Next, the macerated strawberries. Just slice berries and mix with sugar. Wait 30 minutes. They make their own sweet sauce. Doesn’t that smell amazing?
The whipped cream dessert topping is simple too. Use a cold bowl. Beat until soft peaks form. It should look like a fluffy cloud. *Fun fact: Whipping cream adds air. That’s what makes it light and voluminous.*
A Little Story for You
My grandson once ate the berries before I made the biscuits. He just stood by the bowl with a spoon. I had to slice more! Now we always make extra. What is your favorite summer dessert recipe? Is it a berry one too?
Bringing It All Together
Putting it together is the best part. Split a warm biscuit. Spoon on berries and juice. Add a big dollop of cream. Top it with the other half.
Why this matters: Eating it right away is key. You get warm biscuit, cool cream, and juicy berries all at once. It is a perfect bite. Do you like more berries or more cream on your strawberry dessert?
Your Turn in the Kitchen
This easy dessert recipe is made for sharing. It feels special but is simple. I hope you try this homemade strawberry shortcake. It is a happy treat.
Will you make it for a special day or just a Tuesday? Tell me if you try it. I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | For the biscuits |
| Granulated sugar | 3 Tbsp (38g) | For the biscuits |
| Baking powder | 1 Tbsp (15g) | For the biscuits |
| Cold salted butter, cubed | 1/4 cup (57g) | For the biscuits |
| Cold milk | 1 cup (250ml) | For the biscuits |
| Lemon zest | 1 tsp | For the biscuits |
| Strawberries, sliced | 1 pint (454g) | For the macerated strawberries |
| Granulated sugar | 2 Tbsp (25g) | For the macerated strawberries |
| Heavy cream | 1 cup (250ml) | For the sweetened whipped cream |
| Sugar | 1/4 cup (50g) | For the sweetened whipped cream |
| Vanilla extract | 1/2 tsp | For the sweetened whipped cream |
Instructions
Step 1: First, heat your oven nice and hot. This makes the biscuits puff up beautifully. Combine your dry ingredients in a big bowl. I love the smell of flour and sugar. It smells like a happy kitchen.
Step 2: Cut the cold butter into the flour. Use your fingers or a pastry cutter. You want little crumbs, like coarse sand. (Keep everything cold for the flakiest homemade biscuits!). Then stir in the milk and lemon zest just until it comes together.
Step 3: Drop big spoonfuls of dough onto your baking sheet. Don’t make them perfect. Rustic is charming! Bake until they are golden and smell amazing. While they bake, mix your sliced strawberries with sugar. This makes juicy, sweet macerated strawberries.
Step 4: Now for the fun part, the whipped cream! Beat the cream, sugar, and vanilla until soft peaks form. What happens if you over-beat the cream? Share below! This homemade whipped cream dessert is so much better than store-bought. I still lick the beaters.
Step 5: Time to build your homemade strawberry shortcake! Split a warm biscuit in half. Spoon on those juicy macerated strawberries. Add a fluffy dollop of your whipped cream. Top it with the other biscuit half. This easy strawberry shortcake is pure summer joy on a plate.
Creative Twists
Add a sprinkle of fresh basil to your strawberries. Use a mini ice cream scoop for perfect biscuit mounds. Swap lemon zest for orange zest in the biscuit dough. Which one would you try first? Comment below!Serving & Pairing Ideas
This strawberry dessert is perfect all on its own. For a fancy touch, dust the plate with powdered sugar. You could also serve it with a small scoop of vanilla ice cream. Doesn’t that sound wonderful? A cold glass of milk is the best partner for this easy dessert recipe. Which would you choose tonight?
Keeping Your Strawberry Shortcake Happy
Let’s talk about storing your strawberry shortcake recipe. The parts must stay separate until you serve them. Keep the biscuits in an airtight container. They last two days on the counter.
Store the macerated strawberries in the fridge. They are good for three days. Keep the whipped cream in the fridge too. I once mixed everything ahead of time. We had a sad, soggy strawberry dessert!
You can freeze the baked biscuits for a month. Thaw them at room temperature. This batch cooking matters. It means a fast, easy dessert recipe any night. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Shortcake Hiccups
First, dry biscuits. Your butter may have been too warm. Use it straight from the fridge. Cold butter makes flaky homemade biscuits.
Second, runny whipped cream. Your bowl and cream must be very cold. I remember when my cream just wouldn’t thicken. I put the bowl in the freezer for ten minutes. It worked!
Third, not enough strawberry juice. Let the berries sit with sugar for the full thirty minutes. This patience improves flavor. It creates that sweet, syrupy sauce. Which of these problems have you run into before?
Your Quick Questions, Answered
How do you keep strawberry shortcake from getting soggy?
Keep everything separate until the last minute. Assemble each plate right before eating. Put the biscuit down first. Then add the macerated strawberries and whipped cream. This is the secret for perfect homemade strawberry shortcake every single time. No one likes a mushy summer dessert recipe!
What is the difference between shortcake and cake?
Shortcake is a biscuit, not a soft cake. It is more crumbly and rich. This is because we use a lot of butter. A cake is lighter and sweeter. The biscuit soaks up the strawberry juices beautifully. This makes the best strawberry dessert.
What are the best strawberries for strawberry shortcake?
Use the ripest, reddest strawberries you can find. They are the sweetest. If they are a little tart, just add a bit more sugar when you macerate them. This easy strawberry shortcake tastes best with great berries. *Fun fact: macerating just means soaking fruit in sugar to get the juices out.*
How do you make stabilized whipped cream?
For a cream that holds its shape, add a tablespoon of cornstarch. Mix it with the sugar first. Then beat it with the cold cream and vanilla. This whipped cream dessert topping will stay fluffy for hours. It won’t get watery on your strawberry shortcake biscuits.
Can you make strawberry shortcake ahead of time?
Yes, but keep the parts apart. Bake the biscuits a day ahead. Macerate the strawberries a few hours ahead. Make the whipped cream an hour before serving. Store each part in its own container. This is the best plan for an easy dessert recipe with no stress.
What is the secret to a good shortcake biscuit?
Use very cold butter and milk. Do not over-mix the dough. Just stir until it comes together. Over-mixing makes tough biscuits. These simple steps guarantee light, fluffy homemade biscuits every time. Which tip will you try first?
From My Kitchen to Yours
I hope you love this homemade strawberry shortcake. It is a taste of summer on a plate. Making it from scratch is a wonderful little joy. I would love to hear about your baking adventure.
Tell me all about it in the comments below. Have you tried this recipe? Did your family enjoy it? Sharing stories is my favorite part. Happy cooking!
—Grace Ellington.
Perfect Strawberry Shortcake with Fresh Whipped Cream
Description
Experience the classic taste of summer with this Perfect Strawberry Shortcake, featuring tender biscuits, juicy macerated strawberries, and fresh homemade whipped cream.
Ingredients
For the biscuits:
For the macerated strawberries:
For the sweetened whipped cream:
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine flour, sugar and baking powder.
- Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
- Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
- While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
- Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.
Notes
- For best results, ensure all ingredients for the biscuits (butter, milk) are cold. The whipped cream can be made ahead and stored in the refrigerator for up to 2 hours before serving.