Why Make This Recipe
Homemade Strawberry Shortcake is a delicious and refreshing dessert perfect for any occasion. With juicy strawberries, fluffy biscuits, and creamy whipped cream, this treat offers a wonderful balance of flavors and textures. Making it at home allows you to use fresh ingredients and customize it to your liking. Plus, it’s a fun recipe to make with family or friends!
How to Make Homemade Strawberry Shortcake
Ingredients
- 6 to 7 cups quartered strawberries
- 1/4 cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 and 3/4 cups all-purpose flour, plus extra for hands and work surface
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk (for brushing)
- Coarse sugar (for sprinkling)
Directions
- Stir together the strawberries and 1/4 cup sugar in a large bowl. Refrigerate for a while.
- Preheat the oven to 400°F (204°C).
- In a large bowl, mix the flour, 1/4 cup sugar, baking powder, baking soda, and salt together.
- Cut in the cold, cubed butter until coarse crumbs form.
- Stir in the buttermilk until the dough starts to come together.
- Turn the dough onto a floured surface and gently bring it together.
- Roll out the dough and fold it to create layers, then cut into circles.
- Place the biscuits on a baking sheet. Brush the tops with cream and sprinkle with coarse sugar.
- Bake for 18 to 22 minutes, or until golden brown.
- Beat the heavy cream, 2 tablespoons of sugar, and vanilla until soft peaks form.
- Slice the baked biscuits, layer with strawberries and whipped cream, and serve immediately.
How to Serve Homemade Strawberry Shortcake
Serve the strawberry shortcake right after making it for the best taste and texture. Stack a biscuit, add a layer of the sweet strawberries, and top it with a generous dollop of whipped cream. You can also serve it with extra strawberries on the side for those who want more fruit.
How to Store Homemade Strawberry Shortcake
If you have leftovers, store each component separately. Keep the biscuits in an airtight container at room temperature for up to two days. Store the strawberries in the refrigerator. The whipped cream should also be refrigerated and can last for about 3 days. Assemble the shortcake just before serving to keep everything fresh.
Tips to Make Homemade Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold its shape better.
- For layered biscuits, be gentle when rolling and folding to keep them light and fluffy.
Variation
You can switch up the fruit by using blueberries, raspberries, or peaches instead of strawberries. Try adding a splash of lemon zest to the whipped cream for a refreshing twist.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but they may be more watery. Thaw them and drain excess liquid before using.
2. Can I make the biscuits ahead of time?
Yes, you can prepare the biscuit dough in advance and refrigerate it. Just bake them when you’re ready to serve.
3. How can I make the whipped cream sweeter?
To make the whipped cream sweeter, simply add more sugar to taste while beating it. You can also use flavored syrups if you like!
Homemade Strawberry Shortcake
Ingredients
For the Strawberries
- 6 to 7 cups quartered strawberries Use fresh, ripe strawberries for the best flavor.
- 1/4 cup granulated sugar For macerating the strawberries.
- 1 teaspoon pure vanilla extract
For the Biscuits
- 2 and 3/4 cups all-purpose flour Plus extra for hands and work surface.
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk (for brushing)
- Coarse sugar (for sprinkling)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar Adjust to taste.
Instructions
Preparation
- Stir together the strawberries and 1/4 cup sugar in a large bowl. Refrigerate for a while.
- Preheat the oven to 400°F (204°C).
- In a large bowl, mix the flour, 1/4 cup sugar, baking powder, baking soda, and salt together.
- Cut in the cold, cubed butter until coarse crumbs form.
- Stir in the buttermilk until the dough starts to come together.
- Turn the dough onto a floured surface and gently bring it together.
- Roll out the dough and fold it to create layers, then cut into circles.
Baking
- Place the biscuits on a baking sheet. Brush the tops with cream and sprinkle with coarse sugar.
- Bake for 18 to 22 minutes, or until golden brown.
Whipping Cream and Serving
- Beat the heavy cream, 2 tablespoons of sugar, and vanilla until soft peaks form.
- Slice the baked biscuits, layer with strawberries and whipped cream, and serve immediately.