How to Make the Best Strawberry Shortcake: Easy Classic Recipe with Fresh Strawberries and Homemade Biscuits
This isn’t just any dessert; it’s a moist strawberry shortcake recipe that’s the perfect balance of fluffy homemade shortcake and sweet, juicy strawberries. Whether you’re in the mood for a quick, easy strawberry shortcake cake or an old-fashioned strawberry shortcake, this recipe covers it all. It’s the kind of dessert that feels like you’ve put in all this effort, but really, it’s an easy strawberry shortcake recipe you can make with just a few ingredients.
I’m all about easy strawberry shortcake cake simple recipes because, let’s be honest, I don’t have time for complicated steps when my kids are running around. This homemade shortcake recipe is just the thing for those busy days when you want fresh strawberry desserts easy enough to make in a snap. And let’s not forget, this strawberry shortcake homemade is perfect for all kinds of occasions—from family dinners to a treat after a long day.
So, if you’re wondering how to make strawberry shortcake or how to make strawberries for shortcake, don’t stress! I’ve got you covered with a classic strawberry shortcake recipe that’s the best way to enjoy fresh fruit. Let’s dive in and make the best strawberry shortcake—trust me, your family will be begging for seconds!
What You’ll Need:
For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (I usually just cut it into little chunks)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh strawberries
- 1/4 cup sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). I always forget this part, and then I’m rushing to get it warmed up while my biscuits are sitting there, so trust me on this one—get it preheated first!
Step 2: Mix Your Dry Ingredients
In a large bowl, combine your flour, sugar, baking powder, and salt. Whisk it all together to make sure it’s well mixed. It’s like getting the dry stuff out of the way so you can focus on the good parts later.
Step 3: Cut in the Butter
Next, add your cold butter to the dry ingredients. You can either use a pastry cutter or two forks to break the butter down into small pieces. It should look like little crumbs when you’re done. If you’re not being too fancy, you can also use your hands, which is what I do—less cleanup!
Step 4: Add the Wet Ingredients
Pour in your heavy cream and vanilla extract. Stir everything together until it just barely comes together into a dough. Don’t over-mix it! You want it to stay light and fluffy, not dense like a brick. If it feels a little sticky, that’s okay.
Step 5: Roll Out and Cut the Biscuits
Flour your counter or a cutting board, then gently pat the dough out to about 1-inch thick. You can use a rolling pin, or just use the hands. Cut the dough into circles using a biscuit cutter, or if you don’t have one, use a glass. I always find the kids’ drinking glasses work just fine.
Step 6: Bake the Biscuits
Place your biscuit rounds on a baking sheet lined with parchment paper (no one has time to scrub pans). Pop them into the oven and bake for about 12-15 minutes, or until they’re golden brown. The smell in the house is going to be so good by now, just wait.
Step 7: Prep the Strawberries
While the biscuits are baking, slice up your strawberries. I usually cut them in half, but if you have younger kiddos helping, you can make it as small or as big as you want. Sprinkle about 1/4 cup of sugar over the strawberries and let them sit for 15 minutes. This helps them get nice and juicy, almost like their own little syrup.
Step 8: Whip the Cream
Now it’s time for the whipped cream. In a bowl, pour your heavy cream and vanilla extract. Whisk it (or use an electric mixer if you’re feeling fancy) until soft peaks form. I like my whipped cream on the sweeter side, so sometimes I add a little powdered sugar here, but you do you.
Step 9: Assemble the Shortcake
Okay, now it’s time for the fun part. Slice your warm biscuits in half, just like you’re making a sandwich. Put a few spoonfuls of those juicy strawberries on the bottom half, and top with a big dollop of whipped cream. Then, put the top of the biscuit back on, and finish with more strawberries and whipped cream. I like to drizzle a bit of the strawberry juice from the bowl over the top—it makes it look so pretty and fancy!
Step 10: Serve and Enjoy!
Serve your strawberry shortcake right away! It’s also a great way to get the kids involved in the kitchen—everyone can help stir, whip, and assemble. (And they’ll eat it faster when they’ve had a hand in making it!)
FAQs About Strawberry Shortcake:
What is the best way to make shortcake for strawberries?
To make the best shortcake for strawberries, focus on creating a light, fluffy biscuit that’s not too sweet but still buttery. You’ll want to use cold butter and cream for the fluffiest results. The key is to handle the dough as little as possible, just mixing it until it comes together. Once baked, it will soak up all the strawberry goodness without becoming soggy.
How do you make homemade strawberry shortcake from scratch?
Making homemade strawberry shortcake from scratch is simple! Start with a basic biscuit dough (flour, sugar, baking powder, butter, and heavy cream). After baking the biscuits, slice them in half and layer them with sweetened, sliced strawberries and freshly whipped cream. It’s the perfect dessert for any occasion!
Can I make a small batch of shortcake?
Yes! This recipe is perfect for a small batch of shortcake. You can easily scale it down if you only want a few servings. Just halve the ingredients or cut the biscuits into smaller rounds, and you’ll have just the right amount of dessert without leftovers piling up.
Can I make strawberry shortcake with store-bought biscuits?
Yes, if you’re short on time, you can absolutely use store-bought biscuits. However, for the best flavor, I recommend making your own homemade shortcake. But if you’re looking for an easy shortcut, store-bought biscuits will still make a tasty dessert!
How can I make strawberry shortcake healthier?
If you want to make a healthier version of strawberry shortcake, you can swap the heavy cream for a lighter whipped topping or Greek yogurt. For the shortcake, try using whole wheat flour for a bit of extra fiber. You can also cut down on sugar by using a natural sweetener like honey or maple syrup for the strawberries.
Recipe Card: Classic Strawberry Shortcake
Classic Strawberry Shortcake
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and use a pastry cutter or two forks to mix it into the dry ingredients until it resembles small crumbs.
- Pour in the heavy cream and vanilla extract, stirring gently until a dough forms. Don’t overmix!
- Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes, or until golden brown.
- While the biscuits bake, slice the strawberries and mix with sugar. Let them sit for about 15 minutes to release their juices.
- In a chilled bowl, whip the cream and vanilla extract until soft peaks form.
- Slice the warm biscuits in half, layer with strawberries, and top with whipped cream. Add the other half of the biscuit and finish with more strawberries and whipped cream.
Notes
- Use cold butter and cream for fluffier biscuits.
- Let the strawberries sit with sugar for a juicy syrup.
- This recipe can be easily halved or doubled depending on your needs!
So, there you have it—the best strawberry shortcake recipe that’s both simple and delicious! As a busy mom of three, I can tell you this is the perfect dessert for when you’re craving something sweet but don’t want to spend hours in the kitchen. This easy homemade strawberry shortcake is the perfect way to celebrate fresh fruit, and it’s so simple to make. Whether you’re making a small batch shortcake or a full-size homemade strawberry shortcake cake, this recipe hits the spot every time. It’s a moist strawberry shortcake recipe that’s always a crowd-pleaser, and I love how it reminds me of the old-fashioned strawberry shortcake my mom used to make.
If you’ve ever wondered how to make shortcake or how to make strawberries for shortcake, now you know the trick! It’s an easy strawberry shortcake cake simple enough for anyone to make, yet impressive enough for special occasions. I always keep it on hand as one of my go-to homemade strawberry recipes because it’s a classic strawberry shortcake recipe that never gets old.
The beauty of this dessert is that it’s adaptable to what you have in your kitchen. If you need a quick easy strawberry shortcake, this recipe will deliver. But if you’re feeling a little fancy, you can even try adding a strawberry vanilla cake layer for a twist! Whatever you choose, it’s a guaranteed hit when it comes to desserts with fresh fruit.
So next time you’re looking for fresh strawberry desserts easy to make or searching for recipes for strawberry shortcake, you’ve got the perfect one right here. Give it a try, and I bet it’ll quickly become your go-to treat—just like it is for my family!
