Strawberry Shortcake

4.80 from 5 votes

Strawberry Shortcake

Indulge in this classic Strawberry Shortcake, a dessert that brings together tender, flaky biscuits, succulent, juicy strawberries, and velvety whipped cream. It's a timeless symphony of textures and flavors, sure to delight your taste buds and transport you to a sweet summer's day with every bite.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: strawberry shortcake, strawberry shortcakes

Servings:

Calories: 346kcal

Author: Joanna Cismaru

Ingredients

For Strawberry Topping

1 pound strawberries stemmed and chopped
3 tablespoons sugar
lemon zest from 1 lemon
lemon juice from 1 lemon

For biscuits

3 cups all-purpose flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup butter unsalted, chilled and cut into small pieces
1 cup milk

For Whipped Topping

2¼ cups whipping cream
3 tablespoons powdered sugar (icing sugar)
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 425°F (218°C).
In a medium sized bowl, mix strawberries with 3 tablespoons sugar lemon zest and lemon juice. Toss well and refrigerate for 30 minutes.
In a large mixing bowl, whisk together the flour, ⅓ cup of sugar, baking powder, and salt.
Add the chilled butter to the bowl and use a pastry cutter or your hands to mix the butter into the flour mixture until it resembles coarse crumbs.
Add the milk and stir until a soft dough forms.
On a lightly floured surface, roll the dough out to about ½ inch thickness. Cut out 10 rounds with a biscuit cutter.
Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Remove from the oven and allow them to cool.
In a separate bowl, whip the whipping cream with powdered sugar and vanilla extract until stiff peaks form.
To assemble the shortcakes, slice each biscuit in half horizontally. Place a spoonful of strawberries on the bottom half of each biscuit, followed by a dollop of whipped cream. Top with the other half of the biscuit and another spoonful of strawberries and whipped cream.
Serve immediately and enjoy!

Notes

Cold ingredients are key for the biscuit dough. This will result in flakier biscuits.
Feel free to swap out strawberries with any berries of your choice for a different flavor profile.
Biscuits can be made ahead and stored in an airtight container at room temperature for up to 2 days.
Assemble the shortcakes right before serving to avoid the biscuits becoming soggy.

Nutrition