Classic Strawberry Shortcake is a delightful dessert that perfectly captures the essence of summer. The sweet, juicy strawberries combined with a light, flaky biscuit and luscious whipped cream create a mouthwatering treat that is hard to resist. This recipe is simple to follow, making it an excellent choice for both novice and experienced bakers alike. From summer picnics to festive gatherings, Classic Strawberry Shortcake never fails to impress. With just a handful of ingredients, you can bring a taste of freshness and joy to any occasion. Let’s get started on how to make this classic treat!

Why make this recipe?

Classic Strawberry Shortcake is a perfect way to showcase fresh strawberries, making it an ideal dessert for summer. This recipe offers a balance of textures – the light and flaky biscuit, the juicy strawberries, and the creamy whipped topping all blend together beautifully. It’s versatile enough to be served at casual gatherings or special celebrations, ensuring it will be a hit with everyone. Plus, it’s quick to make, and does not require any special baking skills, which makes it approachable for all.

How to make Classic Strawberry Shortcake

Ingredients :

• 1 pint strawberries, hulled and quartered
• 1/3 cup granulated sugar
• 3 cups all-purpose flour
• 3 Tbsp granulated sugar
• 4 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/3 – 1 1/2 cups half & half (or whole milk)
• 6 Tbsp unsalted butter, cold and cubed
• Raw sugar, optional
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 Tbsp powdered sugar

Directions:

1. Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, combine strawberries and 1/3 cup granulated sugar. Mix well and let sit to macerate the strawberries.
3. For the shortcake, in a large bowl, whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt.
4. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
5. Stir in 1 1/3 to 1 1/2 cups half & half just until combined. Do not overmix.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut out rounds using a biscuit cutter and place them on the baking sheet.
7. Sprinkle with raw sugar if desired and bake for 12-15 minutes or until golden brown.
8. While the shortcakes are baking, make the whipped cream. In a medium bowl, beat heavy whipping cream, vanilla extract, almond extract (if using), and powdered sugar until soft peaks form.
9. Once the shortcakes are done, let them cool slightly. Slice them in half, fill with the macerated strawberries, and top with whipped cream. Replace the top and add more whipped cream and strawberries on top if desired.

How to serve Classic Strawberry Shortcake

Classic Strawberry Shortcake is best served right after assembly. Serve them individually with a side of whipped cream and extra strawberries. They make a beautiful presentation and are perfect for any gathering. Garnish with mint leaves for a touch of color.

How to store Classic Strawberry Shortcake

Store any leftover biscuits and filling separately in airtight containers. The shortcakes can last for up to two days at room temperature, while the strawberries and whipped cream should be kept in the fridge and consumed within a day for the best flavor.

Tips to make Classic Strawberry Shortcake

• Make sure your butter is very cold for a flaky texture.
• Use fresh, ripe strawberries for the best flavor.
• Don’t overmix the dough for the shortcakes, as this can make them tough.
• To whip cream more easily, chill your bowl and beaters beforehand.
• Feel free to customize the whipped cream with flavors like lemon zest or cocoa powder.

Variations

• Add a layer of chocolate or caramel sauce for extra sweetness.
• Experiment with different fruits such as peaches or blueberries.
• Make a gluten-free version using gluten-free flour.

FAQs