Easy Strawberry Shortcake Recipe
My strawberry shortcake recipe layers fluffy, tender biscuits with homemade vanilla whipped cream and a fresh strawberry topping that’s perfectly sweet and saucy. It’s my favorite, no-stress spring and summer dessert!
Servings: 11 servings (11 biscuits)
Equipment
- Stand or hand mixer
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 cup cold buttermilk
- 8 tablespoons cold unsalted butter (1 stick) cut into chunks
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Strawberry Topping
- 2 pounds fresh strawberries hulled and sliced
- 2 tablespoons good-quality strawberry jam
- 2 tablespoons granulated sugar
Whipped Cream
- 1 cup heavy cream not whipping cream!
- 3 tablespoons confectioner’s sugar (powdered sugar)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425℉. Grease a large baking sheet and set aside.
- For the biscuits, in a large bowl, use a whisk to combine flour, sugar, baking powder, baking soda, and salt.
- Add in the cold butter chunks. Use a fork or pastry cutter to cut the butter into the dry ingredients to form a fine crumble (very small pieces of butter mixed into the flour mixture).
- Add buttermilk and the ½ teaspoon vanilla, and mix until just combined. Do not over-mix!
- Drop ¼ cup sized dough balls about an inch apart on the greased baking sheet. You should have enough dough for about 11 biscuits. Bake for 11-15 minutes, until light golden and set.
- While biscuits are baking, fully mash a quarter (¼) of the strawberries. Then mix in the rest of the sliced strawberries.
- Add in the strawberry jam and 2 tablespoons sugar. Mix. Let stand for 15 minutes at room temperature to let the strawberries release their juices, tossing occasionally.
- While biscuits cool for a few minutes, make the whipped cream. Use a hand or stand mixer to whip together the cold cream, confectioner’s sugar, and vanilla over medium speed for about 2-3 minutes until medium peaks form (holds its shape well without being overly stiff).
- Assemble by slicing biscuits in half lengthwise. Add a generous spoonful of the strawberries to the bottoms, then a big dollop of whipped cream, and then pop on the biscuit tops. Finally, add another dollop of whipped cream and some more strawberries. Enjoy right away!
Video
Notes
- Make ahead: While fresh biscuits are best, you can make them 2-3 days in advance, reheating them until warm. Whipped cream and the strawberry topping also last in the fridge for 2-3 days! Store them in separate, airtight containers in the fridge. The strawberry mixture will become saucier the longer it macerates. Assemble right before enjoying! Refer to my FAQs for more details.
- Like a sweeter whipped cream? Add a tablespoon or two more powdered sugar!
- Don’t have time to make whipped cream? Buy it.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 274mg | Potassium: 210mg | Fiber: 2g | Sugar: 15g | Vitamin A: 593IU | Vitamin C: 49mg | Calcium: 102mg | Iron: 2mg