Strawberry Shortcake Recipe

Strawberry Shortcake is a divine summer dessert. You’ll love the ultra-flaky biscuit, velvety whipped cream, and sweet, juicy strawberries.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 789kcal

Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. (Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising well.) Reroll the scraps to cut more shortcakes, if needed.
Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.

In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.

Mix the strawberries and sugar at the very beginning. This will give the sugar time to draw the liquid out of the berries, making them extra juicy.
You can cut the butter into the dough using a food processor if desired. Add the dry ingredients to the bowl of a food processor and pulse to combine. Then add the cubed butter. Pulse 3 or 4 times just to break down the butter pieces. Pour in the buttermilk mixture and pulse a few more times just until the dough starts to get shaggy (it will still be crumbly). Turn it out on the counter and work it together into a single ball as directed in the recipe.
For taller biscuits, place the biscuits close to each other on the baking sheet, but not touching. Leaving about 1 inch between them is perfect. Doing so actually helps them rise taller during baking, versus if you spread them out farther apart.
Biscuit cutter tip: Press straight down with the cutter and don’t twist. Twisting seals the edge and prevents the biscuits from rising well.