Go Back
–+ servings
Strawberry Shortcake

Juicy Strawberry Shortcake: Your Ultimate Summer Treat

Enjoy a delightful Strawberry Shortcake, featuring buttery biscuits, sweet strawberries, and airy whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Maceration Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups All-purpose flour Gluten-free flour can be used for a gluten-free version.
  • ¼ cup Granulated sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Baking soda Can be skipped if baking powder is enough.
  • ½ teaspoon Salt Balances sweetness.
  • ½ cup Cold unsalted butter Keep it cold for best results.
  • ¾ cup Cold buttermilk Substitute with regular milk plus a tablespoon of vinegar or lemon juice.
  • 1 cup Heavy cream Brush on biscuits before baking.
  • Turbinado sugar Optional For a crunchy topping.
For the Macerated Strawberries
  • 4 cups Fresh strawberries Feel free to mix in other berries!
  • ½ cup Additional granulated sugar Used for macerating strawberries.
  • 1 tablespoon Lemon juice Can substitute with lime juice.
For the Whipped Topping
  • 1 cup Heavy cream Chilling is key for easy whipping.
  • 2 tablespoons Powdered sugar Adjust to taste.
  • 1 teaspoon Vanilla extract Adds warm depth of flavor.

Equipment

  • Mixing Bowl
  • Baking sheet
  • pastry cutter
  • biscuit cutter
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Prepare the strawberries by washing, hulling, and slicing them. Sprinkle with sugar and lemon juice, then let macerate for 30 minutes.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Mix the dry ingredients by sifting together flour, sugar, baking powder, baking soda, and salt in a bowl.
  4. Cut the cold butter into small pieces and blend with the flour mixture until it resembles crumbs.
  5. Stir in cold buttermilk gently until just combined, then knead lightly and shape into a thick circle.
  6. Cut out biscuits and place them on the prepared baking sheet. Brush with heavy cream and sprinkle with turbinado sugar.
  7. Bake the biscuits for 12-15 minutes until golden brown. Cool slightly on a wire rack.
  8. Chill a mixing bowl and beaters. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  9. Assemble by splitting each biscuit in half, adding macerated strawberries and whipped cream, then placing the top back on.
  10. Serve immediately, garnishing with extra strawberries or powdered sugar if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are cold for best results and macerate strawberries well for enhanced flavor.

Tried this recipe?

Let us know how it was!