Strawberry Shortcake Recipe

Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 shortcakes
Cuisine: American
Ingredients: 2 pints fresh strawberries, hulled and sliced; 1/4 cup granulated sugar (for strawberries); 2 cups all-purpose flour; 1/4 cup granulated sugar (for biscuits); 1 tablespoon baking powder; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small pieces; 2/3 cup cold heavy cream (for biscuits); 1 large egg, beaten (for wash); 1 tablespoon coarse sugar (for topping); 1 1/2 cups heavy cream (for whipped cream); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

American · Dessert · 35 min total

Strawberry Shortcake recipe videos

A classic American dessert featuring sweet, juicy strawberries layered with tender, buttery biscuits and topped with fluffy whipped cream.

20
min prep

15
min cook

6
servings

450
kcal/serving

Ingredients

2 pints fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups all-purpose flour
1/4 cup granulated sugar (for biscuits)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup cold heavy cream (for biscuits)
1 large egg, beaten (for wash)
1 tablespoon coarse sugar (for topping)
1 1/2 cups heavy cream (for whipped cream)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

1. In a bowl, combine sliced strawberries with 1/4 cup sugar. Let macerate at room temperature for 30 minutes, stirring occasionally.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
4. Make a well in the center and pour in 2/3 cup cold heavy cream. Stir just until dough comes together. Do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times. Pat into a 3/4-inch thick round. Cut out biscuits with a 2.5-inch round cutter, rerolling scraps once.
6. Place biscuits on prepared baking sheet, brush tops with beaten egg, and sprinkle with coarse sugar. Bake for 12-15 minutes until golden brown. Cool on a wire rack.
7. For whipped cream: In a chilled bowl, beat 1 1/2 cups heavy cream with powdered sugar and vanilla until soft peaks form.
8. To serve, split biscuits horizontally. Spoon strawberries and their juices over bottom half, top with whipped cream, and place biscuit top over.

Tips

Use cold butter and cream for flaky biscuits.
Maceration time can be extended up to 1 hour for juicier strawberries.
Assemble just before serving to keep biscuits crisp.

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