Why You’ll Love Strawberry Shortcake Recipe
It combines fluffy biscuits with fresh, juicy strawberries and creamy whipped topping.
The texture contrast between crisp biscuits and soft filling is irresistible.
It’s perfect for spring and summer when strawberries are at their best.
The recipe can be partially prepared ahead for convenience.
It looks impressive but is simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour, spooned and leveled
3 tablespoons cornstarch
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 teaspoon salt
10 tablespoons cold unsalted butter, cut into chunks
3/4 cup buttermilk
2 tablespoons turbinado sugar
2 pounds strawberries, hulled and sliced
3 tablespoons seedless raspberry jam
1/2 cup granulated sugar
1 1/2 cups heavy cream
3 tablespoons granulated sugar
Directions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt.
Add the cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs with small butter pieces.
Pour in the buttermilk and gently mix until a sticky dough forms. Do not overmix.
Lightly flour your hands and shape the dough into 8 rough balls. Place them on the baking sheet and sprinkle with turbinado sugar. Bake for 13 to 15 minutes until golden brown.
In a bowl, mash one-third of the strawberries into a chunky purée. Mix in the remaining strawberries, raspberry jam, and sugar. Let sit for about 10 minutes until juicy.
In another bowl, whip the heavy cream until soft peaks form. Add sugar and continue whipping until soft peaks return. Be careful not to overwhip.
Slice the biscuits in half horizontally. Place the bottoms on plates, spoon berries and juice over them, then add whipped cream. Place the tops on and finish with more berries and cream.
Serve immediately.
Servings and timing
Servings: 8
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 55 minutes
Variations
Use blueberries, peaches, or mixed berries instead of strawberries.
Add a splash of vanilla extract to the whipped cream for extra flavor.
Swap biscuits for sponge cake for a softer texture.
Drizzle with chocolate or balsamic glaze for a gourmet twist.
Use flavored whipped cream like honey or citrus zest.
Storage/Reheating
Store biscuits separately in an airtight container at room temperature for up to 2 days.
Refrigerate the whipped cream and strawberries separately for up to 1 day.
Assembled shortcakes should be eaten immediately to avoid sogginess.
To reheat biscuits, warm them in the oven at a low temperature until slightly crisp.
Freezing is best done with the biscuits only, not the assembled dessert.
FAQs
Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid to avoid soggy shortcakes.
What if I don’t have buttermilk?
You can make a substitute using milk and a little lemon juice or vinegar.
Can I make the biscuits ahead of time?
Yes, you can refrigerate or freeze the dough before baking.
How do I know when the biscuits are done?
They should be golden brown on top and firm to the touch.
Can I use store-bought whipped cream?
Yes, but homemade whipped cream tastes fresher and richer.
Why are my biscuits dense?
Overmixing the dough can make them dense instead of light and tender.
Can I make this dessert gluten-free?
Yes, use a gluten-free flour blend designed for baking.
How do I keep whipped cream from deflating?
Do not overwhip, and keep it chilled until serving.
Can I add flavor to the strawberries?
Yes, a little lemon zest or vanilla can enhance the flavor.
Is strawberry shortcake served warm or cold?
It’s best served with slightly warm biscuits and cool toppings.
Conclusion
Strawberry Shortcake is a classic dessert that delivers fresh flavor, soft textures, and just the right amount of sweetness. Whether served at a gathering or enjoyed as a seasonal treat, it’s a simple yet elegant dessert that always satisfies.
