Strawberry Shortcake Recipe – A perfectly sweet and flaky biscuit that makes for the most delicious summer treat! It’s all made from scratch, and you’ll never make strawberry shortcake any other way again!
Strawberry shortcake is my obsession. I will choose it over almost any other dessert, and I also don’t see any reason why it shouldn’t be eaten for breakfast too! Just sayin’! Even visiting The Cheesecake Factory, I tend to order a fresh strawberry shortcake. It’s my thing. And I’ve tested and tested the perfect sweet cream biscuit for strawberry shortcakes, exactly how to prepare strawberries and the best whipped cream to serve alongside it.
Strawberry shortcake has been my obsession since I was little. Every summer my parents would gather us kids to pick out seeds to plant in our garden and berries were always my choice. We would work so hard to keep that big garden growing. Or so I thought. Now that I’m a mother I can see how hard my littles work for about 10 minutes which to them feels like hours so I’m sure that was probably the same growing up.
Either way, by the time dad called out to head in and get cleaned up we were all starving. Mom would run to the store and buy a bag of fried chicken and “jo-jo’s”. Oh I loved those little fried potato wedges! But best of all was when Mom would pull out those little individual angel food cakes, those little circles sealed in packages, and slice up juicy strawberries for strawberry shortcake.
It was heaven.
Now, let me prove my obsession with strawberry shortcake recipes…we have Strawberries and Cream Shortcake, Deep Fried Shortcakes, Italian Strawberry Shortcake, and even Lemon Strawberry Shortcake. They are all amazing, but I will be the first to admit that they do not compare to this easy strawberry shortcake recipe. Heck, even our Fool Proof Angel Food Cake isn’t as amazing as this biscuit strawberry shortcake.
What Does Strawberry Shortcake Mean?
Strawberry shortcake means deliciousness!! A shortcake is a sweet cake or biscuit made with with flour, baking powder or soda, salt, sugar, butter, milk or cream, and sometimes eggs. The the shortcake is then topped with sweetened strawberries and whipped cream to create strawberry shortcake.
How to Make Strawberry Shortcake
You can make strawberry shortcake with quick and easy way with store bought everything, or you can make it the sent-straight-down-from-heaven way and make strawberry shortcake from scratch:
- Shortcake: Cake or biscuit?
- You can use any number of things for the shortcake part of strawberry shortcake – angel food cake, pound cake, white cake, yellow cake, or even deep fried dough (see our Deep Fried Strawberry Shortcakes), but these sweet biscuits are where it is at! So we are team YES when it comes to strawberry shortcake, and team YES YES YES ALL DAY for strawberry shortcake with biscuits!
- Our biscuits use simple household ingredients. You’ll want to be sure to have a pastry cutter and biscuit cutter on hand.
- Pro tips: when you cut your biscuits, don’t twist the biscuit cutter. Just push straight down and pull straight up. Twisting the cutter seals off the edges and won’t allow the biscuit to rise as effectively. And be sure to measure your flour properly! All the details can be found in our post on how to measure flour.
- Strawberries: Fresh or frozen?
- This is a no-brainer, but fresh fresh FRESH! You can use frozen strawberries if they are the last strawberries left on earth, but they aren’t going to compare to fresh.
- Hull (remove the stem) and slice the strawberries and allow them to macerate (see section below) with sugar.
- Pro tips: use the pastry cutter to smash the about 1/4-1/3 of the strawberries, then mix in the sugar and other berries. This will make them extra syrupy and delicious. Also, don’t refrigerate them while they macerate. Refrigeration actually restricts the juices from flowing.
- Whipped Cream: Fresh or Canned?
- Who doesn’t love to fill their mouths with the canned Reddi Wip style whipped cream? It’s fast, easy, and delicious, but fresh whipped cream is all we ever use. It is super simple and has the best flavor.
- We use powdered sugar and vanilla to sweeten our whipped cream.
- Pro tip: use a chilled glass bowl to beat your whipped cream in
What Does It Mean to Macerate Strawberries?
Macerating strawberries is simply mixing sliced strawberries with sugar and allowing them to sit for at least 30 minutes to allow the natural juices to be released. The fruit will create a natural syrup that is perfect for strawberry shortcakes.
Can You Macerate Strawberries Overnight?
Yes! The longer you macerate, the more juicy the strawberries become. So if you want extra juicy, syrupy strawberries, place them in a bowl with sugar, cover the bowl, and pop them in fridge overnight. I know we said not to refrigerate, but if you’re going to leave them overnight, they need to be in the refrigerator.
How Long do Strawberries in Sugar Last?
As long as the strawberries are stored in the refrigerator and covered, they will last up to 3-4 days in the fridge.
Can Strawberry Shortcake Be Made in Advance?
The biscuit dough can be prepared up to 12 hours ahead of time. Cover the dough with a towel and store in the refrigerator. You could also cut the biscuits ahead of time as well, just be sure to cover and refrigerate them. Do not brush them with egg white and sugar until right before baking.
The strawberry shortcakes shouldn’t be assembled until right before eating them. If they sit too long, the strawberries will make the biscuit soggy and the whipped cream will start to fall. They are best served fresh!
This is the best strawberry shortcake recipe in town! It is the perfect summer dessert and scales so easily no matter how many people are sitting at your table. Make these homemade strawberry shortcakes of love and be sure to invite me!
You can find all our fruit dessert recipes here.
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Carrian's Obsession Strawberry Shortcake
For the Strawberries
- 8 Cups Fresh Strawberries hulled and sliced
- 1/4 Cup Sugar or to taste
For the Biscuits
- [2 Cups Flour properly measured]
- 1/2 Teaspoon Salt
- 1 Tablespoon Baking Powder
- 5 Tablespoons Sugar
- 1/2 Cup Butter unsalted, cut into pieces
- 1 Large Egg whisked
- 1/4 Cup Plus 1 Tablespoon Heavy Cream
- 1/4 Cup Milk
- 1 Egg White whisked
- Additional Sugar for biscuits
- 2 Cups Heavy Whipping Cream
- 1/2 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- Adjust your oven rack to lower middle position; heat the oven to 425 degrees.
- Mix flour, salt, baking powder, and sugar in a medium bowl.
- Toss the butter with flour to coat. Using a pastry cutter, mix the butter into the flour until it appears to be like a grainy mixture.
- Mix a beaten egg with the milk and cream; pour into flour mixture.
- Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead only just until it comes together.
- Using a silicone mat with measurements, gently press the dough into a rectangle no bigger than 9x6.
- Flour 2 3/4-inch biscuit cutter and cut 6 dough rounds. Gather the scraps together and cut out 2-4 more biscuits.
- Place the biscuits 1 inch apart on a small baking sheet; brush dough tops with egg white and sprinkle evenly with a good coating of sugar.
- Bake until golden brown, 12 minutes. Place baking sheet on wire rack to cool.
- Carefully turn the biscuit on its side and find a natural crack. Insert a knife, wiggling gently and then carefully open with your hands.
- Pile the bottom biscuit with berries and whipped cream, topping with the lid of the biscuit.
For the Strawberries
- At least 30 minutes before serving, using your pastry cutter or a fork, smash 1/4-1/3 of the strawberries. Stir in the sugar and remaining berries. Set aside to allow the syrup to form. Do not refrigerate as it will stunt the juices from flowing.
For the Whipped Cream
- Using a chilled glass bowl, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat again until perfect peaks stand, but do not over beat or you will make butter.
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