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Fresh Strawberry Shortcake Recipe

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★★★★★

4.9 from 128 reviews

A classic Fresh Strawberry Shortcake recipe featuring sweet, juicy strawberries layered between warm, flaky shortcake biscuits and topped with freshly whipped cream. Perfect for a delightful spring or summer dessert that balances sweetness with fresh fruit flavors.

Ingredients

Scale

Strawberries

  • 6 cups (750 grams) fresh strawberries, sliced
  • 1/2 cup (100 grams) sugar

Shortcake Biscuits

  • 2 cups (292 grams) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons (38 grams) granulated sugar
  • 3/4 teaspoon kosher salt
  • 8 tablespoons (113 grams) unsalted butter, cold and cut into cubes
  • 1 cup (240 ml) half-and-half
  • 2 tablespoons (28 grams) unsalted butter, melted (for brushing)
  • 1 tablespoon granulated sugar (for sprinkling)

Whipped Cream

  • 2 cups (480 ml) heavy cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Chill Equipment: Place the stand mixer bowl and whisk attachment in the refrigerator to chill. This helps ensure the heavy cream whips up light, fluffy, and stable.
  2. Macerate Strawberries: In a large bowl, combine the sliced strawberries with 1/2 cup sugar. Start with less sugar, stir gently, then refrigerate to allow the strawberries to macerate and release their flavorful juices.
  3. Prepare Shortcake Dough: In a separate bowl, whisk together flour, baking powder, granulated sugar, and kosher salt. Cut cold butter into the dry ingredients using a pastry cutter or fingers until the mixture looks crumbly with pea-sized butter pieces. Gradually add half-and-half, mixing just until a soft dough forms. Avoid overworking to keep biscuits tender.
  4. Shape and Bake Biscuits: Turn dough onto a lightly floured surface, gently shape into a 1-inch thick round, and cut out biscuits. Place on a baking sheet, sprinkle tops with granulated sugar, and bake in a preheated oven at 425°F (220°C) for about 15 minutes or until golden brown. Remove and immediately brush with melted butter for a rich finish.
  5. Whip Cream: Using the chilled mixer bowl and whisk, beat the cold heavy cream with powdered sugar and vanilla on medium speed until soft to medium peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  6. Assemble Shortcakes: Slice each biscuit horizontally. Place the bottom half on a serving plate, spoon a generous layer of macerated strawberries with juice over it, then add a dollop of whipped cream followed by additional strawberries. Cap with the biscuit top half, then add more strawberries and whipped cream on top for an elegant, layered dessert.

Notes

  • Use cold butter and chilled mixing equipment to ensure flaky biscuits and stable whipped cream.
  • Adjust the sugar added to strawberries depending on their natural sweetness to suit your taste.
  • Shortcakes are best served shortly after assembly to maintain biscuit texture; warm biscuits if needed before serving.
  • Add a splash of lemon juice or lemon zest to the strawberries for an extra burst of brightness if desired.
  • Store leftover whipped cream in the refrigerator for a few hours, but use fresh for best texture and flavor.

Keywords: strawberry shortcake, fresh strawberries, whipped cream, shortcake biscuits, classic dessert, summer dessert, fruity dessert, homemade shortcake

Find it online: https://busyrecipe.com/fresh-strawberry-shortcake-recipe/