Classic Homemade Old-Fashioned Strawberry Shortcake
A tender, flaky biscuit base paired with macerated fresh strawberries and light whipped cream, this classic strawberry shortcake is an easy, crowd-pleasing dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar (for biscuit)
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 2/3 cup (160ml) whole milk, cold
- 1 teaspoon vanilla extract (optional)
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (for strawberries)
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup (240ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, granulated sugar, and salt.
- Cut in the cold, cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces.
- Stir in cold whole milk and vanilla extract until just combined; do not overmix.
- Turn dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle.
- Cut rounds using a biscuit cutter or floured glass, pressing straight down without twisting.
- Place biscuits about 1 inch apart on the baking sheet. Gather scraps and cut more biscuits.
- Bake for 12-15 minutes until golden brown and puffed. Transfer to a cooling rack.
- While biscuits bake, combine sliced strawberries, granulated sugar, lemon zest, and lemon juice in a bowl. Toss gently and let macerate for at least 20 minutes.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Slice each biscuit in half horizontally. Spoon strawberries with syrup over the bottom half, add whipped cream, then top with the biscuit lid.
- Serve immediately to prevent sogginess.
Notes
Use cold butter for flaky biscuits. Do not overmix dough to avoid tough biscuits. Macerate strawberries for at least 20 minutes to create natural syrup. Whip cream to soft peaks for best texture. Serve immediately after assembly to prevent sogginess. For dairy-free, swap butter with plant-based alternative and use coconut cream. Gluten-free flour blends can substitute all-purpose flour with slight texture changes.
Nutrition
- Serving Size: 1 biscuit with toppi
- Calories: 350
- Sugar: 20
- Fat: 18
- Carbohydrates: 40
- Protein: 5
Keywords: strawberry shortcake, classic dessert, homemade shortcake, easy dessert, summer dessert, biscuit recipe, whipped cream, macerated strawberries