Classic Strawberry Shortcake Recipe

Indulge in this timeless Strawberry Shortcake dessert featuring homemade buttermilk biscuits topped with a luscious strawberry sauce and freshly whipped cream. This delightful treat combines crisp, flaky biscuits with sweet strawberries and cream, making it perfect for any occasion. If you love strawberry desserts, be sure to check out our Sheet Pan Strawberry Shortcake as well!

A Brief History of Strawberry Shortcake

Strawberry Shortcake has been a beloved dessert since at least 1588 when it first appeared in a cookbook. Traditionally, it’s made with a crisp, crumbly cake similar to a biscuit or scone, which is then layered with fresh strawberries and whipped cream. Whether you prefer it with biscuits or cake, this dessert allows you to pile on the deliciousness!

Ingredients You’ll Need

This recipe is divided into three main components: the strawberry sauce, the buttermilk biscuits, and the whipped cream.

Strawberry Sauce:

Strawberries: Fresh strawberries are ideal, but thawed frozen strawberries work too. Remember to wash and hull fresh berries properly.

Biscuits:

Butter: Cold, grated salted butter is key for flaky biscuits. If using unsalted butter, add 1 teaspoon of kosher salt to the recipe.

Buttermilk: Essential for moist and tender biscuits with a slight tang.

Whipped Cream:

Homemade Whipped Topping: Adds a fresh and creamy layer to the dessert. Alternatively, you can use store-bought whipped topping.

Make-Ahead Tips

All components of this Strawberry Shortcake can be prepared in advance:

• Strawberry Sauce: Store in the refrigerator for up to five days.
• Biscuits: After baking and cooling, wrap tightly in aluminum foil and refrigerate. Reheat in a low-temperature oven for about 10 minutes before serving.
• Whipped Cream: Prepare and refrigerate for up to 10 hours, or freeze for longer storage.

How to Freeze Biscuits

To freeze the biscuits:

1. Allow them to cool completely.
2. Wrap each biscuit tightly in aluminum foil or plastic wrap.
3. Place them in a freezer-safe storage bag.
4. Label and date the bag; biscuits can be frozen for up to two months.

Ingredients

Strawberry Sauce

• 2 pounds fresh strawberries, hulled and sliced (approx. 900 grams)
• 1 cup granulated sugar (200 grams)

Biscuits

• ½ cup salted butter, grated and cold (1 stick / 115 grams)
• 2 cups all-purpose flour (250 grams)
• 3 tablespoons granulated sugar
• ¼ teaspoon baking soda
• 1 tablespoon baking powder
• 1 cup buttermilk (250 grams)

Whipped Cream

• 1 pint heavy whipping cream (450 grams)
• ¼ cup confectioners’ sugar (30 grams)

Instructions

Prepare the Strawberry Sauce

1. Cook Strawberries: In a medium saucepan over medium-high heat, combine 4 cups of the sliced strawberries (approx. 680 grams) and 1 cup granulated sugar (200 grams). Bring to a boil and cook for 2-3 minutes until the sugar dissolves and a syrup forms.
2. Blend: Remove from heat and transfer the mixture to a blender or food processor. Puree until smooth.
3. Combine: Pour the strawberry puree into a bowl and stir in the remaining sliced strawberries.
4. Chill: Cover with plastic wrap and refrigerate while you prepare the biscuits and whipped cream.

Make the Biscuits

1. Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a pie dish or an 8×8-inch (20×20 cm) pan by greasing it lightly.
2. Prepare Butter: Grate ½ cup salted butter (1 stick / 113 grams) using the fine side of a grater. Place the grated butter in the freezer while assembling the dry ingredients.
3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour (250 grams), 3 tablespoons granulated sugar, ¼ teaspoon baking soda, and 1 tablespoon baking powder.
4. Add Butter: Retrieve the grated butter from the freezer and incorporate it into the dry ingredients using a fork until the mixture resembles coarse crumbs.
5. Add Buttermilk: Pour in 1 cup buttermilk (245 grams) and stir until just combined. Avoid overmixing.
6. Form Dough: Turn the dough onto a floured surface. Gently press together, folding the dough over itself 2-3 times to create layers.
7. Cut Biscuits: Press the dough to about 1½ inches (3.8 cm) thick. Use a biscuit cutter or round cutter (about 3 inches (7.6 cm) in diameter) to cut out biscuits. Re-roll scraps as needed.
8. Bake: Place the biscuits touching each other in the prepared pan. Brush the tops with any leftover buttermilk. Bake for 12-16 minutes until golden brown and no wet spots remain between biscuits.
9. Cool: Allow the biscuits to cool to room temperature before assembling.

Prepare the Whipped Cream

1. Whip Cream: In a mixing bowl, pour 1 pint heavy whipping cream (454 grams). Begin mixing on low speed, gradually increasing to medium to prevent splattering.
2. Add Sugar: As the cream starts to thicken, pause the mixer and add ¼ cup confectioners’ sugar (31 grams). Resume mixing, increasing speed to high.
3. Whip to Stiff Peaks: Continue mixing until stiff peaks form. Watch closely to avoid overmixing.

Assemble the Strawberry Shortcakes

1. Slice Biscuits: Carefully slice each cooled biscuit in half horizontally.
2. Layer: Place the bottom half of a biscuit on a plate. Spoon a generous amount of strawberry sauce over it, followed by a dollop of whipped cream.
3. Top: Place the top half of the biscuit over the whipped cream. Add more strawberries and whipped cream on top if desired.
4. Serve Immediately: Enjoy your homemade Strawberry Shortcake right away for the best taste and texture.

Enjoy this classic Strawberry Shortcake Recipe that’s bursting with fresh strawberry flavor and homemade goodness. It’s the perfect dessert to celebrate strawberry season or to impress guests at your next gathering!