Strawberry Shortcake Recipe

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If you’re dreaming of a classic dessert that captures the essence of summer in every bite, this Strawberry Shortcake Recipe is your perfect go-to. Bursting with sweet, juicy strawberries macerated to perfection, fluffy homemade biscuits, and a cloud of freshly whipped cream, it’s a timeless treat that never fails to impress. Whether you’re serving it for a casual family gathering or a festive occasion, this strawberry shortcake balances delightful textures and bright, refreshing flavors like no other.

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret behind the irresistible taste of this strawberry shortcake. Each element plays a crucial role from the juicy strawberries that offer natural sweetness to the tender, buttery biscuits that bring the perfect texture contrast.

• 2 pounds strawberries: Fresh, ripe, and quartered, they’re the star of this recipe, providing vibrant flavor and color.
• 1/4 cup granulated sugar: Used to macerate the strawberries, it helps draw out their natural juices and sweetens the fruit perfectly.
• Juice of 1 medium lemon: A bright, citrusy kick that balances the sweetness beautifully.
• Finely grated zest of 1 lemon: Adds aromatic notes that elevate the biscuit dough with subtle freshness.
• 1/4 cup plus 1 teaspoon granulated sugar, divided: The extra sugar both flavors the biscuits and adds a delicate crunch on their tops.
• 2 cups all-purpose flour: Provides the structure for the biscuits, making them tender yet sturdy.
• 1 tablespoon baking powder: Helps the biscuits rise perfectly, ensuring a light and fluffy texture.
• 1 teaspoon kosher salt: Enhances all the flavors and balances the sweetness.
• 8 tablespoons cold unsalted butter: Cut into small pieces for incorporating into the dough, adding richness and flakiness.
• 1 1/4 cups cold heavy cream: Mixed into the dough to create a tender crumb with just the right moisture.
• 1 1/2 cups cold heavy cream: Whipped to soft peaks, it becomes the luscious topping that completes the shortcake.
• 2 tablespoons granulated sugar: Sweetens the whipped cream to balance the tartness of the strawberries.

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

Start by tossing the quartered strawberries with 1/4 cup granulated sugar and the lemon juice in a large bowl. This simple process softens the fruit, releasing their natural juices and intensifying their sweetness, creating a juicy base that’s vital to this strawberry shortcake recipe.

Step 2: Prepare the Biscuit Sugar

While the strawberries macerate, preheat your oven to 400°F and line a baking sheet with parchment paper. Combine the lemon zest with 1/4 cup granulated sugar, then rub them together with your fingers until the sugar smells wonderfully fragrant. This step infuses the biscuits with a subtle zest that brightens their flavor.

Step 3: Combine Dry Ingredients

Add the flour, baking powder, and kosher salt to your lemon-scented sugar. Stir gently with a fork to blend everything evenly, setting the foundation for light and tender biscuits.

Step 4: Cut in the Butter

Drop the cold, cubed butter into the flour mixture. Use your fingers to rub the butter into the flour until it resembles pea-sized crumbs; this technique is essential to achieve a flaky biscuit texture with buttery richness in every bite.

Step 5: Add Cream and Mix

Pour in the cold heavy cream slowly and mix with a fork until the dough just comes together. Avoid overmixing here to keep the biscuits tender and airy. The cream adds moisture and helps bind everything without making the dough too dense.

Step 6: Shape the Biscuits

Using a large spoon or an ice cream scoop, dollop the dough into 8 large mounds on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with the remaining teaspoon of sugar for a light, sweet crunch after baking.

Step 7: Bake the Biscuits

Bake in your preheated oven for 15 to 20 minutes until the biscuits turn golden brown at the base with lightly browned tops. Once out, let them cool slightly, just enough for easy handling while still warm—this helps when assembling your dessert.

Step 8: Make Whipped Cream

In a mixer bowl, whip the heavy cream with 2 tablespoons of sugar on medium-high speed until stiff peaks form, roughly 90 seconds. Be careful not to overwhip, as you want your whipped cream to be silky and smooth to complement the other elements perfectly.

Step 9: Assemble the Strawberry Shortcake Recipe

Split each warm biscuit in half, spoon a generous portion of the macerated strawberries with their juices onto the bottom half, add a cloud of whipped cream, and crown with the top biscuit. Serve these luscious shortcakes immediately for the best experience.

How to Serve Strawberry Shortcake Recipe

Garnishes

Adding fresh mint leaves or a light dusting of powdered sugar makes this strawberry shortcake visually stunning and adds a subtle flavor lift. A drizzle of honey or a small splash of balsamic glaze can also take this dessert to exciting new levels.

Side Dishes

This strawberry shortcake pairs wonderfully with a scoop of vanilla bean ice cream or a refreshing glass of sparkling lemonade. These accompaniments enhance the dessert without competing with its fresh and creamy components.

Creative Ways to Present

Try layering individual strawberry shortcakes in clear glasses for a charming parfait effect or assemble mini versions using biscuit cutters for a fun twist at parties. Using edible flowers on top adds a whimsical touch that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

You can store any leftover biscuits and macerated strawberries separately in airtight containers in your refrigerator for up to 2 days. Keep the whipped cream chilled and only assemble shortcakes just before serving to maintain the freshest taste and texture.

Freezing

Biscuits freeze very well; wrap them tightly in plastic wrap and place them in a freezer bag for up to 1 month. Thaw at room temperature or warm gently in the oven before serving. It’s best to freeze strawberries and whipped cream separately to preserve their quality.

Reheating

To warm frozen or leftover biscuits, pop them in a 300°F oven for about 10 minutes until heated through and slightly crisp on the outside. Avoid microwaving as it can make them rubbery. Reheat only the biscuits — serve with fresh strawberries and whipped cream for the best experience.

FAQs

Can I use frozen strawberries?

Fresh strawberries are always preferred in this recipe for their texture and flavor, but if you use frozen, make sure to thaw and drain them well to avoid excess liquid, which could make the biscuits soggy.

What can I substitute for heavy cream?

For the biscuits, heavy cream is important for texture, but you can use whole milk or half-and-half if needed though the biscuits may be a little less tender. For whipped cream, there’s no true substitute if you want that rich, fluffy topping.

Can I make the biscuits ahead of time?

Absolutely! You can prepare and bake the biscuits a day ahead and store them wrapped tightly at room temperature or refrigerated. Warm them slightly before assembling your strawberry shortcake for the best results.

How do I prevent the shortcake from getting soggy?

To keep your strawberry shortcake from becoming soggy, assemble it just before serving. Macerate strawberries to release juices but drain if too wet, and use warm biscuits instead of piping hot ones to prevent melting the cream.

What other fruits work well in this recipe?

While strawberries are traditional, you can experiment with fresh peaches, blueberries, or raspberries. Each fruit brings its own unique sweetness and tartness, giving the shortcake a delicious twist.

Final Thoughts

This Strawberry Shortcake Recipe is truly a celebration of fresh, juicy strawberries and buttery, tender biscuits crowned with fluffy whipped cream. It’s a dessert that feels both comforting and special, perfect for sharing with loved ones any time summer berries are at their peak. Give it a try, and soon it will become one of your favorite classics too!

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