The ultimate Strawberry Shortcake Recipe has sweet, tender biscuits, juicy strawberries, and fresh whipped cream—and it’s so straightforward to make from scratch!
The Best Strawberry Shortcake Recipe
If I’m left to pick out a dessert, I’ll always go for chocolate (namely Chocolate Cheesecake), but after being married for 8 years to a fruity-dessert-obsessed husband (this apple pie is his favorite), I’ve slowly become converted to fruit-filled desserts. Strawberry Shortcake is one of those desserts.
With from-scratch biscuits (don’t worry, they’re straightforward!), fresh and plump strawberries, and evenly soft and sweet whipped cream — I may just pick these over chocolate any day.
Ingredients
- Flour: Measured by spooning and leveling, not scooping.
- Cornstarch: This makes the shortcakes soft and fluffy.
- Lemon or orange zest (skippable): Adds a fresh citrus flavor.
- Sugar: For sweetness to your strawberry shortcake recipe.
- Baking powder and baking soda: Check expiration date to ensure freshness.
- Heavy cream and buttermilk: Use them straight from the fridge.
- Strawberries: Slice the berries thin and stir well so they get juicy fast.
- Butter: Freeze it first and mix it in fast to keep everything cold.
- Whipped Cream: Use a cold bowl and beaters for the fluffiest whipped cream.
How To Make Strawberry Shortcake Recipe
- Macerate strawberries. Toss sliced strawberries with sugar and keep nearby. This allows them to soften, become sweeter and form a syrup.
- Prep biscuits: While these biscuits aren’t overly complicated to make, check out the tips below, pay close attention to the instructions, and you’ll be successful!
- Whip the cream. Once the biscuits are mostly cooled, start the whipped cream. If you haven’t ever made whipped cream from scratch, it’s so straightforward.
Tips For Success
- Keep Everything Cold: Chill flour, freeze cut butter, and use cold wet ingredients. Cold dough equals better biscuits.
- Cut Biscuits Correctly: Press the biscuit cutter straight down without twisting for proper rise and firm edges.
- Minimal Kneading: Stop kneading as soon as the dough comes together.
- Monitor Baking Time: Watch biscuits in the oven to avoid overbaking.
- Rest Baked Biscuits: Let them stand on the sheet pan for 5 minutes after baking for complete cooking inside.
- Fold Dough for Layers: Fold dough 4-6 times for flaky layers, but don’t confuse this with kneading.
- Shape Dough by Hand: Avoid a rolling pin; hand-shape the dough into a rectangle.
Strawberry Shortcake Variations
- Fold some lemon curd into the whipped cream for lemony shortcakes.
- For a large strawberry shortcake recipe, simply double everything (makes 12).
- For strawberry shortcake made with Bisquick®, follow the recipe below for whipped cream and strawberries and the Bisquick recipe for biscuits.
- Try a different berry! Replace the strawberries with another berry you love such as raspberries or blackberries.
- Love balsamic vinegar? Try adding a touch to the macerated strawberries for a sweet-savory touch.
Storage
- Leftovers: Store cooled biscuits in an airtight bag in the fridge. Keep strawberries and whipped cream in separate airtight containers. Best if eaten within a day.
- Freezing Biscuits: Wrap cooled biscuits individually in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for 2-3 months. Thaw in the fridge overnight and add your strawberry shortcakes toppings.
