Strawberry Shortcake Recipe

If you’re craving a dessert that manages to be both celebratory and homey, look no further than this Strawberry Shortcake Recipe. Imagine tender, buttery biscuits layered with lush, lemon-kissed strawberries and billowy clouds of freshly whipped cream—every bite is a burst of summer flavor. It’s a timeless treat, radiating nostalgic charm, and once you see just how easy it is to bring together, you’ll want to make it all season long!

Ingredients You’ll Need

This Strawberry Shortcake Recipe relies on simple ingredients that come together to create magic in every bite. Each component plays a key role, from the juicy strawberries to the flaky biscuits and sweet cream—so let’s give each ingredient its moment in the spotlight!

• Strawberries (2 pounds): Fresh, ripe strawberries are the star—choose deep red, fragrant berries for maximum flavor and juiciness.
• Granulated Sugar (1/4 cup + 1 teaspoon + 2 tablespoons): Used throughout for sweetening strawberries, brightening the whipped cream, and giving biscuits a touch of sparkle.
• Lemon (juice of 1 lemon, zest reserved): The juice enhances the berries’ natural flavor, while the zest infuses the biscuits with a sunny citrus touch.
• All-purpose Flour (2 cups): The backbone of our biscuits; spoon and level for the flakiest, most tender results.
• Baking Powder (1 tablespoon): Essential for getting those lofty, fluffy biscuits—don’t skimp!
• Kosher Salt (1 teaspoon): Adds depth, keeping the sweetness balanced and every layer flavorful.
• Unsalted Butter (8 tablespoons, cold): The key to rich, tender biscuits—keep it cold for the best rise and crumble.
• Heavy Cream (1 1/4 cups + 1 1/2 cups, cold): Used both in the biscuits and the whipped cream, it ensures a luscious, dreamy dessert.

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

Start by quartering your strawberries and tossing them in a large bowl with sugar and freshly squeezed lemon juice. Let this mixture sit while you prepare everything else—the berries will get saucy and extra flavorful, soaking up the sugar and tangy citrus.

Step 2: Prep for Biscuit Perfection

Preheat your oven to 400°F and line a baking sheet with parchment. In a large bowl, combine lemon zest and sugar, rubbing them together with your fingers until the sugar is fragrant and citrusy. This tiny step wakes up the entire biscuit dough!

Step 3: Mix Dry Ingredients

Add flour, baking powder, and salt to the lemon-sugar mixture. Use a fork to gently stir—keeping things light ensures your biscuits are never tough.

Step 4: Cut in the Butter

Add the cold, cubed butter to your flour mixture. Working quickly with your fingertips, rub the butter in until you have pea-sized bits throughout. These little pockets will steam in the oven, creating those irresistible flaky layers.

Step 5: Bring Your Dough Together

Drizzle in the cold cream and stir with a fork just until a sticky dough forms. Don’t over-mix—you want your biscuits tender, with a rustic crumb that’s perfect for soaking up berries and cream.

Step 6: Shape and Top the Biscuits

Use a large spoon or ice cream scoop to form eight tall mounds, spacing them at least two inches apart on the baking sheet. Sprinkle the tops with that reserved teaspoon of sugar for a glittery, golden finish.

Step 7: Bake Until Golden

Bake the biscuits for 15 to 20 minutes, or until they’re deeply golden underneath and just kissed with brown on top. Transfer to a rack to cool (but not too long—you want them a bit warm when serving).

Step 8: Whip the Cream

While the biscuits bake, beat together cold cream and sugar until stiff peaks form—this usually takes about 90 seconds in a stand mixer. Resist the urge to over-whip; you want soft, luscious folds rather than butter.

Step 9: Assemble and Serve!

Split each biscuit in half, layering the bottom with a spoonful of juicy strawberries. Add a generous cloud of whipped cream, then place the top half of the biscuit on for the ultimate finish. It’s as beautiful as it is delicious!

How to Serve Strawberry Shortcake Recipe

Garnishes

This Strawberry Shortcake Recipe is a showstopper as is, but if you want to give it extra pizzazz, sprinkle with extra lemon zest, toss on a few fresh mint leaves, or dust the top lightly with powdered sugar. For a pop of color, add a tiny whole berry or edible flower to each plate!

Side Dishes

For a summer party, lighten things up with a crisp glass of sparkling lemonade or an iced tea. You can also serve shortcake alongside a bowl of vanilla or lemon ice cream, which perfectly compliments the citrus in the recipe.

Creative Ways to Present

If you’re feeling playful, try serving individual shortcakes in small mason jars or glasses for an adorable dessert-in-a-cup. You can also cut the biscuits into cute shapes before baking, or layer sliced strawberries and cream in tall parfait glasses for an elegant twist on the classic Strawberry Shortcake Recipe.

Make Ahead and Storage

Storing Leftovers

If you have leftover shortcakes, store the biscuits, whipped cream, and strawberries separately in airtight containers in the refrigerator. This keeps everything fresh and prevents the biscuits from getting soggy—assemble just before serving for best results.

Freezing

The biscuits freeze beautifully! Let them cool completely, then wrap each one individually and stash in a freezer bag for up to 2 months. Strawberries and whipped cream are best made fresh, but the biscuits can be reheated right from the freezer for an almost-instant Strawberry Shortcake Recipe any time.

Reheating

To reheat biscuits, pop them in a 300°F oven for 10 minutes, straight from the freezer or fridge. This helps them recover their tender, flaky texture and that slight warm, buttery aroma that makes every bite just irresistible.

FAQs

Can I use frozen strawberries for this Strawberry Shortcake Recipe?

Fresh strawberries yield the best flavor and juicy texture, but if you’re in a pinch, thawed frozen strawberries (drained and patted dry) can work. You might want to add a touch more sugar or lemon, as they can taste a bit less vibrant than fresh ones.

What’s the secret to super-flaky biscuits?

It all comes down to cold ingredients, a gentle touch, and minimal mixing! Keep your butter and cream cold, don’t overwork the dough, and try not to flatten those scoops before baking. The result? Perfect, tender layers every single time.

How far ahead can I assemble Strawberry Shortcake Recipe for a party?

It’s best to store the components separately, then assemble right before serving. If you absolutely need to assemble in advance, pop them in the fridge for up to an hour, but the biscuits may absorb juice and lose their crispness the longer they sit.

Can I make this recipe gluten free?

Absolutely! Replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just keep an eye on the texture when mixing—some gluten-free flours absorb more liquid, so adjust cream as needed to get a sticky dough.

Do I need a mixer for the whipped cream?

No mixer? No problem! You can whip cream by hand with a sturdy whisk and a cold bowl—just be ready for a mini arm workout and add some extra love. The result will be just as delicious!

Final Thoughts

I truly hope you give this Strawberry Shortcake Recipe a try—it’s the kind of dessert that feels special yet wonderfully easy, perfect for family gatherings, celebrations, or those “just because” summer nights. Each light, citrusy biscuit piled high with sweet berries and fluffy cream is guaranteed to bring smiles at your table!

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