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strawberry shortcake recipe

Classic Strawberry Shortcakes Recipe

An Old-Fashioned Strawberry Shortcake consisting of a flaky biscuit, sweetened whipped cream and fresh strawberries.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Cooling and assembly 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 717 kcal

Equipment

Ingredients
 
 

Macerate Strawberries

  • 1 Pint Fresh Strawberries
  • ¼ Cup Granulated Sugar

Biscuit

  • 4 Cups All-Purpose flour
  • 1 Tablespoon Granulated Sugar
  • ½ teaspoon Salt
  • 5 teaspoons Baking Powder
  • ¾ Cup Unsalted butter (cold and chopped in ⅓ inch pieces)
  • 1 ⅓ Cups Heavy Cream
  • ¼ Cup Unsalted butter melted

Assembling Strawberry Shortcake

  • 1 Cup Heavy Cream
  • 3 Tablespoons Powdered Sugar
  • Macerated Strawberries and Juice

Instructions
 

  • Prepare a baking sheet pan by lining with parchment paper or a silicone baking mat (alternatively lightly butter pan).

Macerate Strawberries

  • Wash and remove stems from strawberries. Cut into ¼ slices and place in a bowl.
    1 Pint Fresh Strawberries
  • Toss strawberries in granulated sugar. Cover bowl with a kitchen towel and set aside while preparing biscuits.
    ¼ Cup Granulated Sugar

Biscuits

  • Preheat oven to 400℉ (205℃)
  • In a large bowl, sift or whisk together flour, sugar, baking powder and salt.
    4 Cups All-Purpose flour, 1 Tablespoon Granulated Sugar, 5 teaspoons Baking Powder, ½ teaspoon Salt
  • Add butter pieces to dry ingredients. Using a pastry blender or your hands, work butter into the dry ingredients. Continue to work the butter until there are still bits of butter about the size of a pea.
    ¾ Cup Unsalted butter
  • Add 1 ¼ cup of heavy cream to the bowl and toss with a rubber spatula. Work dough briefly with your hands until it starts to come together.
    1 ⅓ Cups Heavy Cream
  • Lightly flour a work surface and place dough on the work surface. Knead briefly until no dry crumbs remain.
  • Roll dough to ½ inch (dust worksurface and/or rolling pin with flour if the dough begins to stick).
  • Cut biscuits using a 3" round pastry cutter.
  • Roll out remaining scraps of dough and cut additional biscuits.
  • Place half of the biscuits on the prepared sheet pan.
  • Brush tops of the biscuits lightly with melted butter. Place the other half of the biscuits on top of the biscuits in the pan. Brush lightly with melted butter.
    ¼ Cup Unsalted butter
  • Bake for 12 - 15 minutes. Biscuits will be well risen and a dark brown when finished.
  • Cool biscuits completely before assembling the shortcakes.

Assemble Strawberry Shortcakes

  • Pull biscuits apart. Place the bottom of each shortcake on a serving plate.
  • Place heavy cream and powdered sugar in a mixing bowl. Whip until stiff peaks are formed.
    1 Cup Heavy Cream, 3 Tablespoons Powdered Sugar
  • Spoon a few strawberries and some syrup over the bottom biscuit. Place a dollop (approximately 2 tablespoons) of the whipped cream on top of the strawberries. Place the top biscuit over the whipped cream. Place another dollop of whipped cream on the top biscuit. Place a few more berries and sauce over the whipped cream.
  • Serve immediately and enjoy!

Video

Nutrition

Calories: 717kcalCarbohydrates: 65gProtein: 9gFat: 49gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 139mgSodium: 613mgPotassium: 231mgFiber: 3gSugar: 13gVitamin A: 1737IUVitamin C: 35mgCalcium: 219mgIron: 3mg
Keyword classic strawberry shortcake, strawberry shortcake recipe
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