Strawberry Shortcake

a photo of a golden sweet biscuit filled with juicy strawberry slices and fluffy whipped cream

4.43 from 14 votes

Forget those little store-bought fake-cake shortcakes! This is the most delicious strawberry shortcake recipe we’ve ever made! We layer our buttery, flaky homemade biscuits with irresistible sweet strawberries and whipped cream to make homemade strawberry shortcake completely from scratch!

Prep Time30

Cook Time12

Total Time42

Course: Over 100 Easter Recipes for Spring, Over 100 Favorite Fruit Dessert Recipes

Cuisine: American

Keyword: biscuits, cream biscuits, dessert, easy, fruit dessert, strawberry, strawberry shortcake, summer dessert

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Strawberries

8 Cups Strawberries fresh, hulled and sliced
¼ Cup Granulated Sugar (or to taste)

For the Biscuits

2 Cups All-Purpose Flour (properly measured)
½ teaspoon Salt
1 Tablespoon Baking Powder
5 Tablespoons Granulated Sugar
½ Cup Butter unsalted, cut into pieces
1 Large Egg whisked
¼ Cup Milk
¼ Cup Heavy Cream plus 1 Tablespoon
1 Egg White whisked
Additional Sugar for Biscuits

For the Whipped Cream

2 Cups Whipping Cream heavy
½ Cup Powdered Sugar
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

For the Biscuits

Adjust your oven rack to lower middle position; heat the oven to 425 degrees F.
Mix flour, salt, baking powder, and sugar in a medium bowl.
2 Cups All-Purpose Flour, ½ teaspoon Salt, 1 Tablespoon Baking Powder, 5 Tablespoons Granulated Sugar
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.
½ Cup Butter
Mix a beaten egg with the milk and cream; pour into flour mixture.
1 Large Egg, ¼ Cup Heavy Cream, ¼ Cup Milk
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 9 x 6 inches.
Flour 2 ¾-inch biscuit cutter and cut 6 dough rounds. Gather the scraps together and cut out 2 to 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.
1 Egg White, Additional Sugar for Biscuits
Bake until golden brown, 12 minutes. Place the 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 ¼-⅓ 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.
8 Cups Strawberries, ¼ Cup Granulated Sugar

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.
2 Cups Whipping Cream, ½ Cup Powdered Sugar, 1 teaspoon Vanilla Extract

Video

Notes

The biscuit dough can be prepared ahead of time. Cut it out using a biscuit cutter, but do not brush with egg white and sugar up to 12 hours ahead of time. Just set the dough in the fridge, covered with a towel.

Nutrition