Sunshine in dessert form just landed. This strawberry shortcake is buttery, fluffy, and piled with juicy berries + clouds of cream—no soggy biscuits here. One bowl, 30 minutes, pure summer magic. Let’s make your fork jealous.
Why This Recipe is Awesome
Because boxed shortcakes are a scam, and this one’s bakery-level tender with zero stress. Flaky layers, not dense hockey pucks—plus it’s ready faster than your grill heats up. I’ve served it at picnics; people ditch the burgers. Your new summer signature? Done.
Ingredients You’ll Need
Biscuits
- 2 cups flour (all-purpose = reliable)
- ¼ cup sugar (sweet but not cake)
- 1 tbsp baking powder (the rise boss)
- ½ tsp salt (flavor’s wingman)
- ½ cup cold butter, cubed (real butter = flaky life)
- ¾ cup cold buttermilk (or milk + 1 tsp vinegar—DIY hack)
- 1 egg (for golden shine)
- Coarse sugar (optional sparkle)
Strawberries
- 2 lbs fresh strawberries, hulled + sliced (peak season = heaven)
- ¼ cup sugar (macerate magic)
- 1 tsp vanilla (optional glow-up)
Whipped Cream
- 2 cups heavy cream (cold = peaks faster)
- ¼ cup powdered sugar (sweet clouds)
- 1 tsp vanilla (real = love)
Step-by-Step Instructions
- Macerate berries: Toss sliced strawberries with sugar + vanilla. Let sit 20 min—juice = syrup goals.
- Preheat oven to 425°F. Line a sheet with parchment—no stick, no stress.
- Mix dry: flour, sugar, baking powder, salt in a bowl.
- Cut in cold butter with forks or fingers till pea-sized—don’t melt it, chill.
- Stir in buttermilk just until dough forms—shaggy = perfect. Pat into 1-inch thick round, cut 6 biscuits (or 8 smaller).
- Brush with egg, sprinkle coarse sugar. Bake 12–15 min till golden domes appear. Cool 5 min.
- Whip cream with sugar + vanilla till soft peaks—don’t overwhip or butter 2.0.
- Split warm biscuits. Layer berries + syrup, dollop cream, top with biscuit hat. Drizzle extra juice. Devour.
Common Mistakes to Avoid
- Warm butter: Greasy bricks. Cold everything = flaky layers.
- Overworking dough: Tough biscuits. Gentle hands only.
- Skipping maceration: Dry berries = sad shortcake. Juicy is mandatory.
- Store-bought cream: Aerosol? Nope. Real whip = clouds.
Alternatives & Substitutions
Gluten-free? 1:1 GF flour + ¼ tsp xanthan. Still rises. Dairy-free? Coconut cream + oat milk. Works. Peaches or mixed berries? Summer swap. IMO, lemon zest in biscuits = bright pop. No buttermilk? Milk + vinegar 5 min.
FAQs
1. Can I use store-bought biscuits or shortcakes?
Yes! If you’re short on time, high-quality store-bought biscuits or sponge cakes work great. Just make sure they’re not too sweet — the strawberries will add plenty of flavor.
2. Can I make the biscuits ahead?
Yes — bake and cool completely, then store in an airtight container for up to 2 days. Reheat briefly before serving to bring back that just-baked texture.
3. Can I use frozen strawberries?
You can! Thaw and drain them, then mix with sugar to create a syrupy sauce. Fresh berries are best for texture, but frozen works in a pinch.
4. How do I make the whipped cream more stable?
Add 1 tablespoon of instant pudding mix or 1 teaspoon cornstarch before whipping — it keeps the cream firm for hours.
5. Can I make a large “sheet-style” version?
Definitely! Bake the dough in a single layer in a pan, then slice and layer it like cake with strawberries and whipped cream between.
Related Recipes:
- Unbeatable Award-Winning Chili: Cook-Off Glory
- Irresistible Creamy Potato Soup: Dreamy Comfort Bliss
- Ultimate White Chicken Chili: Creamy Comfort Bliss
- Cozy Viral One-Pot Lasagna Soup: Warm Bliss in 30 Min
Final Thoughts
You just nailed the perfect strawberry shortcake—light, juicy, and basically summer on a plate. Make it tonight, watch plates scrape clean, and bask in the “this is AMAZING” chorus. You’ve earned that extra berry. Now go dessert like a boss. 🍓🍰
Perfect Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ⅔ cup whole milk or heavy cream
- 1 tsp vanilla extract
- 1 lb fresh strawberries hulled and sliced
- 3 tbsp sugar for strawberries
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined — do not overmix.
- Drop dough onto the baking sheet in 6–8 rounds or cut with a biscuit cutter.
- Bake 12–15 minutes or until golden brown; cool slightly.
- Mix sliced strawberries with 3 tbsp sugar and let sit for 10 minutes to release juices.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice shortcakes in half, layer with strawberries and whipped cream, and top with more cream and berries.
Notes
- For extra flavor, add a touch of lemon zest to the strawberries.
- Make shortcakes ahead and reheat slightly before serving.
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Use chilled tools and cream for best whipped cream results.
DID YOU MAKE THIS EASY RECIPE?
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